Winemaking:

The wine uses a low-temperature cold maceration process to fully retain the color and fruit aroma of the variety. The whole fermentation process is strictly controlled to ensure low-temperature fermentation, combined with different circulation methods. At the same time, all kinds of volatile aromas are greatly retained in the wine. The maceration time is controlled at the end of fermentation, and the tannic polyphenols in the peel are fully extracted. Oak barrels are used during the aging phase to improve the tannins and enhance the aromatic depth.

Tasting Notes:

The body is bright and deep ruby red, clear and translucent, with rich aromas of jujube licorice, mint, black cherry, accompanied by soft chocolate, pine resin, toasted and other aromas, elegant and round in the mouth, delicate and rich tannins, complete structure balance, mellow body, long aftertaste.