使用源自十二世紀的石窖發酵釀製葡萄酒，是西班牙Castell d’Encus最特別之處。這個是由傳奇釀酒師Raul Bobet擁有的私人釀酒計劃，今年的收割已經完成，葡萄已倒進石窖中發酵得如火如荼，當然，下壓葡萄渣的工作也是每天不可缺少的！
Using stone caves dated back to 12th century to ferment the grapes into wine is the most distinctive feature of Castell d’Encus of Spain. The private project of the legendary winemaker Raul Bobet has just finished their harvest, grapes are under vigorous fermentation and punching down is also an inevitable work every day !