Chateau Changyu Rena Shaanxi Dry Red Wine
●An emerging high-quality production area in the world located in Hanyuan, Weibei, Shaanxi
● Rena, the chief enologist, comes from a famous Italian wine family which began to brew wine in 1525
●Ultra-large cellar covering an area of 15000 square meters
●More than 20 kinds of oak barrels in different production areas and different toasted degrees, with unique technology of “brewing in different barrels”
- Grape varieties: Cabernet Sauvignon & Merlot
- Alcohol content: 12.5%v/v
- Color: Dark ruby red, clear and glossy
- Bouquet: The full-bodied elegant aroma mainly consists of the typical black berry fragrances such as blackcurrant and plum mixed with the aroma of pepper, which also blends into the aroma of vanilla, toasting
- taste: Mellow taste, balanced and coordinated flavor, full body and strong typicality
- Optimal Drinking Temperature: 16-18℃
- Storage Period: Eight years
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Produced in Vineyard Wine-making Process and Techniques Food Pairing
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The production area in Hanyuan (at the southern foot of Cuo’e Mountian and ZhongshanMountain), Weibei,Shaanxi is an emerging high-quality wine production area in China.
Climatic Features:
The vineyard is located at the southern foot of Taiyuan, Weibei in the dry mountainside of Cuo’e Mountain and Zhongshan Mountain where the elevation is 600-700m, the climate type is warm temperatesemi-arid continental monsoon climate, theannualaverage temperature is13℃, theannualprecipitation is425.8mm, the annual sunshine duration is2195.2h,the effective accumulated temperature in the grape growing season (from April to September)exceeds3000℃, and theannualfrost-free season lasts for213days.Due to theadequate sunshine, abundant heatand large temperature difference between day and night, the grapes growing there have few diseases, high quality and bright color, making the place enjoyingthereputationof“Land ofTreasure”for grape planting.
Soil Features:
The soil belongs tosilty sandy loamwith deep soil layer and loose plough layer. There are rich mineral nutritive elementsfacilitatingthe forming of flavor substances in grapes.
1) Grape Varieties:Cabernet Sauvignon&Merlot
2) Planting Year: 2003
3)Planting Features:
●The grapevines are planted by its own roots with spacing between rows of 1.0m×2.5m, which adopts thesingle-trellis,single-vineand double-side distribution for short tip trim;
●Manual fruit thinning controls the yield to600kg per mu;
●The biological organic fertilizeris applied to increase the soil fertility and improve the microbial flora diversity of the root soil of the grapes.4) Grape Features:
●The grape fruiting zone is distributed 65-80m above the ground, and the sugar content of grape is more than 22°;
●The berry color isdark purple.With healthy, fresh, plump, evenly matured, well and uniformly colored fruits, the grapevines have loose cluster and small fruit.1)Only the fully matured grape berries are picked and selected manually. Classification and processing are conducted according to the Grape Varieties and the fruit quality;
2) Itis dipped insmallstainless steelfermentation tanks withspecialyeastforfermentationundertemperature control for10-15days;
3)It is aged inoak barrels from different production areas in France, America and Eastern Europe with different grains under different toasting processes for different varieties formore than 12 months;
4) It is produced by mixingCabernet Sauvignonand Merlot inappropriate proportionto give full play tothearoma and taste characteristics ofCabernet Sauvignon. The mixing and blending period is 6 months5) Bottle storage period is more than 6 months.
This wine isoptimal to be drunk at 16-18℃ with such partners as steak, roasted duck, sausage, ham and sauted meat.