Ningxia Chateau Changyu Moser XV Dry Red Wine
●It is located at the eastern foot of Helan Mountain, Ningxia, the most potential wine production area in the world.
●Lenz Moser, the successor of the 15th generation of an European winemaking family known by grape planting holds the post of chief enologist of the Chateau.
●The products of the Chateau get a “grand slam” mark of 92 from the experts of OIV (International Vine and Wine Organization).
●The products of the Chateau are permanently sold in BBR, the royal wine shop of Britain.
●It is praised as one of the “Best Wine in China” by Jancis Robinson, one of the three famous wine critics in the world and eagerly reported by the British Financial Times and American Time.
- Grape varieties: Cabernet Sauvignon, Merlot & Syrah
- Alcohol content: 12.5%v/v
- Color: Dark ruby red with soft purple, clear and glossy.
- Bouquet: The typical mature berry aromas such as blackcurrant and blackberry and pleasant cedar, vanilla and oak aroma are blended and coordinated into the full-bodied and pure aroma.
- taste: The wine is full-bodied and solid with balanced and complete structure, mellow and full taste, fine and smooth tannin, and agreeable aftertaste; with strong typicality of the production area, it has a
- 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 easternfoot of Helan Mountain, Ningxia, is the most potential wine production area inChina.
Climatic Features:
Located in the temperate semi-arid climate zone where the annual average temperature is 8.9℃, the sunshine duration is 3029.6h, the annual active accumulated temperature (≥10℃) reaches 3289℃, the temperature difference between day and night exceeds 10℃, the frost-free season lasts for 160 days, the annul precipitation is 200mm, the annual evaporation capacity reaches 2000mm, and the production area diverts water from the Yellow River for irrigation control. The features of high accumulated temperature, strong sunshine, large temperature difference, small rainfall, water controllable, few plant diseases and insect pests and pollution free in the production area facilitate the forming of glucose and pericarp pigment substances and accumulation of flavor substances.
Soil Features:
The parent material of soil is mainly composed of alluvial deposit. On most of sandy soil and some loess with strong air permeability, the grape extends its roots tothe depth of 10 meters, making the grape have high quality and elegant aroma.
1) Grape Varieties: Cabernet Sauvignon, Merlot and Syrah
2) Planting Year: 2001
3) Planting Features:
The grapevines are planted by its own roots with spacing between rows of 1m×3.0m, which adopts the reversed “L-shaped”distributionfor short tip trim;
Manual fruit thinning controls the yield to 400kgper mu;
The biological organic fertilizer is applied to increase the soil fertility and improve the microbial flora diversity of the root soil of the grapes;
Irrigation is controlled by diverting water fromthe Yellow River and laying droppers.
4) Grape Features:
The sugar content of the grapes is over 22° and aciditycontent is 5.5-6.5g/L;
The loose cluster of the grape berries, even coloring, deep color, rich phenolic substances accumulation on pericarp, diversified an complex aroma components, balanced proportion of sugar content, aciditycontent and phenolic substances and high content of flavor substances provide preconditions for the complex aroma and palate structure, meeting the production of high-quality wine
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) Fermentation is carried out in new stainless steel tanks with temperature control adopting the dipping method of low temperature at first and then high temperature, felicitating the dipping extraction of aroma and phenolic substances. In addition, strong-weak intermissive circulating spraying is applied to extract the high-quality tannin in grape pericarp to the utmost extent;
3) It is aged in the French fine grained oak barrels for more than 12 months. The oak barrels are toasted moderately, anddifferent toasted barrelsare mixed forageing;
4) With the style characteristics of Cabernet Sauvignon wine taking the lead, it is made after blending into Merlot and Syrah wine for 6 months; and
5) Bottle storage period is 12 months.
This wine is Optimal to be drunk at 16-18℃with such partners as roasted steak, ham, sauted meat and mutton chop.