Sergio Carlei is a qualifiedoenologist (1996) and has excelled in winemaking in Australia in the last tenyears with his services being well sought after.

塞吉奥·卡利于1996年成为认证酿酒师，在近十来年时间里，他在澳洲葡萄酒行业备受追崇。

His achievements include beingthe first and only winemaker for 4 of the top 10 best new wineries in the 2007Wine Companion by Australia’s leading and most notable wine critic JamesHalliday.

澳大利亚最权威的酒评人詹姆斯·哈立德著有《澳大利亚葡萄酒年鉴》一书，每年都会评选出“十佳新酒庄”，在《2007澳大利亚葡萄酒年鉴》中，十佳酒庄中，有4家的葡萄酒出自塞吉奥·卡利之手。这是有史以来第一次，也是到目前为止，唯一的一次。

His wines have been highlyreviewed by many critics both in Australia and abroad.

塞吉奥·卡利的葡萄酒在澳洲及国际上都受到众多酒评人的高度评价。 

Sergio’s passion and love is infamily and cultural tradition, wine and food, and also in human andenvironmental health.

塞吉奥热爱他的家庭、传统文化和美酒美食，他也特别关注人类和自然环境的健康。

In winemaking Sergio’s mission isto improve wine quality and optimize fruit flavours, the natural way. Wines aremade with minimal interference, employing traditional winemaking skills. Thisincludes careful manipulation of the fruit using a multi-dimensional approachwith the fermentation, natural yeasts and whole berry fermentation. In mostcases the wines are unfiltered or fined. The result of these very naturalprocesses are wines of quality and complexity…essentially really interestingwines. More importantly, wines suited to accompany food. 

对于塞吉奥来说，酿酒就是要以自然的方式以及传统的酿酒技术，尽可能少的人工干预，最大限度的发挥葡萄原本的风味来提高葡萄酒的品质。比如，在处理葡萄的过程中运用多元的发酵方式，包括使用天然酵母和整果发酵。卡利的葡萄酒，绝大多数都不经过过滤和澄清。采用这些自然的方式最终会酿出品质高、复杂度高，且趣味性极佳的好酒。当然，葡萄酒最重要的，是可以很好地搭配食物。

“Soil to a vine is like blood to a human being. Toxic soil meansimproper vine health. Toxins in the blood lead to all sorts of health problemsin people. Cleaner vineyards allow the true flavours in the fruit to beexpressed which results in better tasting wines.”

“血液之于人，犹如土壤之于植物。有毒的土壤会有损植物健康。有毒的血液也会让人生病。洁净的土壤能够最大限度地让葡萄自由生长，自由表达，这样的葡萄才能酿出好酒。”

In biodynamic fruit the tanninsare physiologically richer and riper. These natural preserving agents softenwith the ageing process and add complexity to the wine – that’s the idea ofageing.

用动力农学法栽培的果实，单宁更加丰富和成熟。这个纯天然的抗氧化剂会随着时间的推移慢慢醇化，逐渐增加葡萄酒的复杂度，这就是陈酿的意义所在。 

“The wines have real length andwonderful depth. Now certainly as the vines get older, they will just getbetter and better. This unique quality-driven focus is not just a new fashionin viticulture. Wines were grown naturally up until the 1920s”, says Sergio; “We are nowturning back the clock.” Today, these natural methods are used by some of themost reputable European winemakers including Chapoutier, Leroy andRomanée Conti.

“这些酒是真正的回味悠长且又非常耐品。随着葡萄藤越来越老，葡萄酒也会越来越好。这种追求高品种的种植理念并不是什么新时尚，早在二十世纪二十年代，葡萄的种植和葡萄酒的酿造就是遵循自然规律的。”塞吉奥说。“我们现在只是秉承过去的优良传统。”如今，很多著名的欧洲酿酒师也运用这种自然的方法，比如莎普蒂尔酒庄、勒桦酒庄和罗曼尼康帝酒庄。

RESPONSIBLE VITICULTURE

对环境负责的种植方法

Environmentally responsible viticulture isthe best course for wine making. Carlei Wines is committed to sustainableagricultural practices and natural wine making practices. Our vineyard in UpperBeaconsfield is certified Organic, and our aim is to have all our vineyardscertified organic, or using organic farming methods. 

对环境负责的葡萄种植方法对葡萄酒的酿制有着至关重要的作用。卡利酒庄一直致力于可持续发展农业和酿酒的实践。我们位于Upper Beaconsfield的葡萄园是获得有机认证的，我们的目标是让我们所有的葡萄园都获得有机认证，或至少做到都有有机方式栽培。

ORGANICS:NO PESTICIDES, HERBICIDES OR ARTIFICIAL FERTILIZERS

有机栽培：不适用杀虫剂、除草剂或者人工化肥

Carlei Wines does not use pesticides, herbicides or artificial fertilizers on its vineyards.This is not only a good thing for our health, but also theenvironment. 

卡利酒庄的葡萄园不使用杀虫剂、除草剂或者人工化肥。这样做，不仅对人的身体有好处，也是对大自然的保护。

BIODYNAMICS

生物动力农法

Biodynamics steps beyond the world oforganics, it incorporates the natural cyclical rhythms of the world, andexplores how this affects plant growth, in return, to optimize natural flavourspotentials.

生物动力农法比有机更上一个层次。在有机的基础上，结合自然的律动规律，探索自然律动对植物的影响。运用这样的规律，可以最大程度地激发葡萄的风味。

IMPROVINGQUALITY NATURALLY

以自然的方式提升品质

Sergio's mission is to improve wine qualityand optimize flavours, the natural way. these wines are made with littleinterference, employing traditional wine making practices. This starts in thevineyards, and continues to the final bottle product. 

对于塞吉奥来说，酿酒就是要以自然的方式以及传统的酿酒技术，尽可能少的人工干预，最大限度的发挥葡萄原本的风味来提高葡萄酒的品质。这样的理念和实践贯穿整个过程，从葡萄藤的种植一直到最后的葡萄酒装瓶。