Beijing Chateau Changyu AFIP Global Cabernet Sauvignon Dry Red Wine (Master’s Choice)
It is built with funds and technologies from many countries such as China, America, Italy and Portugal as well as technical support provided by OIV (International Vine and Wine Organization) during the whole process.
Mr. Tinlot, the honorable president of Wine Institute of France, holds the post of honorable president of the Chateau.
Gohadi, the chief enologist, has over 20-year brewing experience in Bordeaux, France
Only 266 grapevines are planted on the ground covering an area of 1 mu. The root of a grapevine is deep to over 5m and one grapevine only produces one bottle of good wine.
It has been selected as the wine for state banquet when the head of great power visiting China for more than 30 times
- Grape varieties: Cabernet Sauvignon
- Alcohol content: 13%v/v
- Color: Deep ruby red, clear & glossy
- Bouquet: The full-bodied pleasant aroma mainly consists of the fruity fragrance such as mature blackcurrant and blackberry matching with complex aroma including smudging, liquorice, chocolate and vanilla, form
- taste: Mellow taste, full body, delicate tannin, complete structure and unique typical style
- 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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Miyun County, the production area in Beijing, is one of the high-quality wine production areas of China.
Climatic Features:
Located in the temperate semi-humid and semi-arid continental monsoon climate zone where the annual average temperature is 11.6℃, the annual active accumulated temperature exceeds 4213℃, the effective accumulated temperature in the grape growing season (from April to September) is 2157℃, the annual sunshine duration is 2243h, the precipitation is 592mm, and the frost-free season lasts for 192 days. The little rain from September to October, the maturity period of grapes which is less than 50mm per month averagely, adequate sunshine and large temperature difference between day and night facilitate the forming of sugar and color substances and accumulation of flavor substances during the maturity period of grape berries, ensuring the high quality of grape raw materials.
Soil Features:
The vineyard is located on the hilly land and upland of the Chateau with gravel-structured soil. The parent material of soil is mainly composed of gneiss weathered materials, and the soil is mixed by calcareous gravels with rich minerals. The surrounding mountain terrain improving the drainage performance of the small production area, the loose soil texture and better permeability are suitable for the grapes to take root at the deep place of the earth, ensuring the grapes to fully draw the trace mineral nutrients from the deep place of the soil.
1) Grape Varieties: The main planting varieties are Cabernet Sauvignon, Chardonnay, etc.
2) Planting Year: 2002
3) Planting Features:
●Thegrapevines are planted by its own roots with spacing between rows of 1.0m×2.5m, which adopts the horizontal single vine and one-side trellis for short tip trim;
●The biological organic fertilizer is applied to increase thesoil fertility and improve the microbial flora diversity of the root soil of the grapes;●Manual fruit thinning controls the yield to500kg per mu, and onegrapevineproduces one bottle of wine;
●The grape fruiting zone is distributed 60-85m above the ground.
4) Grape Features:
●Thesugar contentof the red variety is23°and that of the white varietyis21°;
●The berry color of the red variety is murrey, and that of the white variety isyellow agate. With healthy, fresh, plump, evenly matured, well and uniformly colored fruits, the grapevines have loose cluster and small fruit;
●Only the fully matured grape berries are picked and selected manually. Classification and processing are conducted according to the fruit quality;
●TheCabernet Sauvignon Dry Red Wine(Master’s Choice) is dipped in 5-ton oak barrels under low temperature and fermented with temperature control for 25-30 days;
●It is aged in the French fine grained oak barrels for more than 12 months;
●The mixing and blending period is more than 6 monthsand the bottle storage period is more than 12 months.This wine is Optimal to be drunk at 16-18℃with such partners as roasted duck, steak, ham, sauted meat and mutton chop.