Alberto Orte is a true pioneer on discovering forgotten regions like Sierra de la Demanda (La Rioja) or Gredos (Madrid) and also responsible for the revival of almost extinct grapes like Tintilla de Rota. Like any pioneer he dared to go where no one else dared venture and reaped the rewards from this risk.
阿尔贝托·奥特，在发掘那些被忽视的葡萄酒产区这方面，是一名真正的先行者，例如里奥哈的德曼达山区，马德里附近的格雷多山区，同时他也致力于复兴一些极为稀有的葡萄品种，如：狄提亚。像所有先行者一样，在几乎没人认为能够从中获得回报的领域，他也总是大胆尝试。
CVA currently produces wines in 18 different appellations within the Iberian Peninsula. The goal of CVA is to handcraft "elaborar" wines that express the identity of the place where they came from. Throughout the years, CVA has been searching for great vineyard-sites which produce consistently superior wines compared to neighboring vineyards. They let the wines speak for themselves and let them whisper about the spirits of the past!
大西洋酒业所产的酒，目前覆盖了伊比利亚半岛的18个不同产区。他们的宗旨，在于酿造那些能够体现出其产地本身风土特征的“精细”葡萄酒。多年了，大西洋酒业持续不断地搜寻那些显著优越于周边葡萄园的精品葡萄园。他们让他们所酿出的酒，将自身展现给消费者，同时向消费者讲述着属于它们的历史的精髓。
“Unique, terroir driven wines of extraordinary value, these wines are among my favourites. While none of their wines are household names, readers should seek them out as they represent sensational values from viticulture regions throughout Spain” - Robert Parker
“独特的，能够很好体现风土特点的酒，并且具有超高性价比，这些酒都是我所钟爱的。鉴于这些酒的名称都不是以常规的方式，如酒庄名等，进行命名，所以消费者需要自己去搜寻这款酒背后的信息，在此过程中你会发现他们已然代表了西班牙各个产区所产酒的最高性价比。 ——罗伯特·帕克
DATE丨日期
July 6th (Thursday)
7月6日(周四)
TIME丨时间
7:30 PM
晚7:30
ADDRESS丨地点
Agua, 4/F, Nali Patio, 81 Sanlitun Lu, Chaoyang District, Beijing
PRICE丨价格
650 RMB/Person
650元/位
RESERVATION丨预定电话
010-52086188
PAIRING MENU
Welcome
迎宾酒
Barcino Brut Cava N/V
巴西诺卡瓦起泡酒
Gilardeau N2 Oyester with Dashi Consomme and Iberian Ham
吉拉多N2生蚝，配日式鱼汤和伊比利亚火腿
Nortico Alvarinho 2016
诺提克干白
Scallops with Kimchi and Tarragon Beurre Blanc
带子配泡菜和白黄油酱
La Antigua Clasico Blanca 2013
安迪佳干白
Black Sausage Creamy Rice with Mushrooms and Truffle
奶油黑肠饭配蘑菇和黑松露
Vara y Pulgar 2012
瓦拉与保佳干红
Roasted Octopus Leg with Grilled Asparagus, Parmesan Cheese Sauce and Orange Zest
烤章鱼须，配烤芦笋，帕玛臣芝士酱，橙皮
Elo Monastrell 2011
艾罗干红
Wagyu Tenderloin with Kale, Sweet-Sour Mushrooms and Hoisin-Strawberries Sauce
和牛里脊，配芥蓝，酸甜蘑菇，草莓酱
La Antigua Clasico Reserva 2008
安迪佳珍藏干红
Torrija in Grandma Style
THE WINES
巴西诺卡瓦起泡酒
Barcino Brut Cava
55%沙雷洛,25%马卡比奥,20%帕雷亚达，
平均树龄20年；
葡萄园土壤为石灰岩，粘土，砂土，海拔500米；
可持续性种植；
传统香槟法，瓶中二次发酵，12个月带渣陈酿；
55%Macabeo, 25%Xarello, 20%Parellada,
20 years old vines;
Vineyards at 500 meters above sea level, Limestone, clay and sandy soil;
SUSTAINABLE VITICULTURE
Traditional Champagne method. Fermented in bottle, aged for 12 months on lees.
Robert Parker: 90/100
诺提克干白
Nortico
100%阿尔巴利诺，
平均树龄50年；
葡萄园土壤为花岗岩土，海拔250米；
可持续性种植；
不锈钢桶陈酿4个月；
100% Alvarinho,
50 years old vines;
Vineyards at 250 meters above sea level, Granite soil;
SUSTAINABLE VITICULTURE;
Aged for 4 months in stainless steel
Wine Enthusiast: 89/100
安迪佳干白
La Antigua Clasico Blanco
70%维尤拉，20%白歌海娜，10%白丹魄，
平均树龄50年；
葡萄园土壤为红色硅土，海拔700米；
有机种植；
在80%法国橡木桶和20%美国橡木桶中陈酿14个月；
70% Viura, 20% Garnacha Blanca, 10% Tempranillo Blanco,
50 years old vines;
Vineyards at 700 meters above sea level, Red Silica soil;
ORGANIC
Aged for 14 months in 80% French oak and 20% American oak
James Suckling: 92/100
Vinous: 90/100
瓦拉与保佳干红
Vara y Pulgar
100%狄提亚，
平均树龄25年；
葡萄园土壤为白花土，海拔60米；
有机种植；
法国橡木桶和水泥桶陈酿12个月
100% Tintilla de Rota
25 years old vines;
Vineyards at 60 meters above sea level, Albariza soil;
ORGANIC
Aged for 12 months in oak and concrete, additional 8 months in French oak
Robert Parker: 90/100
Vinous：92/100
James Suckling：93/100
艾罗干红
Elo
100%慕合怀特，
平均树龄40年；
葡萄园土壤为碎石土，白垩土 ，海拔770米；
可持续性种植；
法国橡木桶陈酿12个月，水泥池陈酿12个月
100% Monastrell
40 years old vines;
Vineyards at 770 meters above sea level, Rocky, Chalk soil;
SUSTAINABLE VITICULTURE
Aged for 12 months in French oak, 12 months in concrete
Robert Parker: 93/100
Stephen Tanzer: 92/100
安迪佳珍藏干红
La Antigua Clasico Reserva
60%歌海娜，30%丹魄，10%加西亚诺，
平均树龄70年；
葡萄园土壤为硅质砂土，海拔730米；
有机种植；
不锈钢桶陈酿24个月，法国、美国橡木桶陈酿48个月
60% Garnacha, 30% Tempranillo, 10% Graciano
70 years old vines;
Vineyards at 730 meters above sea level, Silica sandy soil;
ORGANIC
Aged for 24 months in stainless steel, plus 48 months in French and American oak
Robert Parker: 90/100
Stephen Tanzer：91/100
James Suckling：94/100
Chef Alberto Becerril
Chef Alberto Becerril, new Agua's Chef, chosen last year as one of The Best chef in Asia by the St Pellegrino Guide, with a lot of experience at differents Michelin Starred Restaurants as Ferra Adria, Albert Adria, Francis Paniego and Rodrigo de la Calle. His Cuisine is focus on the products and root, mixing up different tradition, like the Mediterranan cuisine with Asian with some South American twists, his signature rices manages to take you to whole different dimension.
此次晚宴的主厨Chef Alberto Becerril是去年圣培露指南所评选的亚洲地区最佳厨师，有着丰富的米其林星级餐厅工作经验，如：Ferra Adria, Albert Adria, Francis Paniego和Rodrigo de la Calle。他的菜品的烹饪和食材的选择，并擅长将不同菜系的烹饪方式相互结合，如在地中海风格菜品中，加入一些亚洲料理，一些南美菜品的元素。他的招牌米饭，可以将你的感官周游所有维度的空间。
AGUA
The food at this contemporary Spanish restaurant is a treat for both the eyes and the palate, with a tendency towards homey flavors. The slightly conservative interior is sophisticated but comfortable, with white brick walls and an open kitchen. The menu is filled with hits, but you can expect especially stand-out seafood.
在这家充满现代气息的西班牙餐厅里，所有菜品也会带给人视觉和味觉兼有的享受，会带给人在家用餐的舒适感。内部空间风格略带复古气息，但给人的感觉非常亲近，墙壁基调为白砖，还有一个开放式厨房。菜单上所有的菜品都值得一试，但你尤其不能错过的是这里的海鲜。
索玫烈国际
emilio.muedra@sommelier-intl.com
TEL
+86 132 6037 4554 Emilio
微信号
