Rongzi Winery Wine

Rongzi Winery Wine

Rongzi Winery Wine is a Geographical Indication Protected Product.

　　Rongzi Winery Wine is a specialty of Xiangning County, Linfen City, Shanxi Province. The wine products mainly include dry red, dry white, and rosé, divided into two major series: Rongzi and Xiao Rongzi. Rongzi Winery Wine has been awarded Geographical Indication Protected Product status.

　　Rongzi Winery is situated between 35°-36°N latitude and at an altitude of 950-1300 meters. With abundant sunlight, relatively dry conditions, a diurnal temperature variation exceeding 15°C, sandy loam soil, and an average soil layer thickness of over 200 meters, these microclimatic features and external conditions of the Loess Plateau are highly suitable for growing high-quality wine grapes, earning recognition from experts as the “Golden Zone for Wine Grape Cultivation.”

　　The Rongzi Winery production workshop has an annual capacity to produce 5,000 tons of mid- to high-end wine and 10,000 tons of fermentation and storage capacity. It also includes a uniquely designed underground cellar with traditional Chinese architectural elements, as well as the world’s largest and only natural ecological wine cellar on the Loess Plateau — the Loess Cave Cellar.

　　Rongzi Winery Wine products mainly include dry red, dry white, and rosé, divided into two major series: Rongzi and Xiao Rongzi. Since the launch of Rongzi and Xiao Rongzi wines in 2011, they have received high praise and acclaim from wine experts both in China and abroad. Rongzi Winery Wine has won multiple awards at domestic and international competitions, including the 5th Asian Wine Quality Competition, the China International Wine & Spirits Competition (Vinalies China), and the 6th CloneBings International Wine Competition. The design of the Rongzi Reserve bottle won a Silver Award at the 2012 Pentawards in Belgium. The winery’s dry red wine was designated as the official wine for the 1st World Shanxi Merchants Conference in 2012 and as an official supplier for the 2nd China (Beijing) International Fair for Trade in Services, receiving widespread recognition and praise from leaders, experts, and wine enthusiasts at home and abroad.

　　 Rongzi Winery Wine

　　 The geographical indication product protection area for Rongzi Winery Wine covers six administrative regions in Xiangning County, Shanxi Province: Changning Town, Zaoling Township, Xipo Town, Guantou Town, Weizhuang Township, and Xijiaokou Township. (Source: Report on the Demarcation of the Protection Area for Rongzi Winery Wine Geographical Indication Product by the People's Government of Xiangning County, Document No. Xiang Zheng Zi [2012] 39)

　　Shanxi Rongzi Winery Co., Ltd. Enterprise Standard: Q/RZPTJ0001~3-2010 "Rongzi Winery Wine"

　　Quality and Technical Requirements for Rongzi Winery Wine

　　I. Varieties

　　1. Red Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Marselan, Pinot Noir, Petit Verdot, Muscat Hamburg.

　　2. White Varieties: Chardonnay, Italian Riesling, Riesling, Sauvignon Blanc, Sauvignon Gris.

　　II. Site Conditions

　　Soils within the production area include calcareous sandy loam, loamy sand, loam, clay loam, and silty clay, with a pH value ranging from 7.5 to 9.0.

　　III. Cultivation Management

　　1. Vine Propagation: Asexual propagation vines must be free of quarantine pests and diseases.

　　2. Planting: Single-arm trellis with horizontal cordon training system; row spacing of 2.5m to 3m, vine spacing of 0.5m to 1m. One-year-old seedlings are planted from late April to early May, and potted seedlings in late May. Plant deeply and bury shallowly, tilting in the same direction.

　　3. Pruning and Training: Horizontal cordon training system is adopted.

　　4. Fertilization: Apply no less than 45,000 kg per hectare of well-rotted organic fertilizer every two years.

　　5. Irrigation: No irrigation during color change period; no irrigation within 20 days before harvest.

　　6. Environmental and Safety Requirements: The use of pesticides, fertilizers, and other inputs must comply with national regulations, and must not cause environmental pollution.

　　IV. Harvest

　　1. Grapes should reach natural maturity on the vine. For white varieties used in dry wine, total sugar content should be ≥180g/L; for red varieties, ≥190g/L. Grapes may be harvested when they exhibit the varietal-specific quality and flavor characteristics.

　　2. Harvest in the morning after dew has dried on sunny days; processing must begin within 12 hours after harvest.

　　V. Production Process Requirements

　　1. Red Wine:

　　(1) Process Flow: Grape ripeness control → Grape sorting → Destemming and crushing → Tank maceration → Alcoholic fermentation → Pressing (skin and pomace separation) → Malolactic fermentation → Natural clarification → Fining clarification → Aging and maturation → Cold stabilization → Sterile filtration → Bottling and labeling → Inspection → Finished product warehousing.

　　(2) Key control points:

　　① Control grape ripeness with sugar content ≥190g/L.

　　② For alcohol fermentation, fill the tank to 70–75% capacity, control fermentation temperature at 25–27°C, with a maximum temperature ≤32°C, and test temperature and specific gravity every 4 hours.

　　③ For malolactic fermentation, control temperature at 16–18°C, and perform chromatography tests every two days.

　　④ For cold stabilization, process in a rapid freezer to -5 to -6°C, then transfer to a holding tank, and conduct a cold stability test to determine if freezing is qualified.

　　⑤ After diatomaceous earth filtration, perform cross-flow filtration, and use a 0.45μm membrane filter at the final stage.

　　2. White Wine:

　　(1) Process flow: Grape ripeness control → Grape sorting → Destemming and crushing → Bladder pressing → Tank maceration → Clarification and separation → Alcohol fermentation → Separation and racking → Natural clarification → Fining clarification → Storage and aging → Cold stabilization → Sterile filtration → Bottling and labeling → Inspection → Finished product storage.

　　(2) Key control points:

　　① Control grape ripeness with sugar content ≥180g/L.

　　② For alcohol fermentation, control fermentation temperature at 16–18°C, and test temperature and specific gravity every four hours.

　　③ For cold stabilization, process in a rapid freezer to -5 to -6°C, then transfer to a holding tank, and conduct a cold stability test to determine if freezing is qualified.

　　④ After diatomaceous earth filtration, perform cross-flow filtration, and use a 0.45μm membrane filter at the final stage.

　　3. Rosé Wine:

　　(1) Process flow: Grape ripeness control → Grape sorting → Destemming and crushing → Grape transfer to tank → Juice separation → Alcohol fermentation → Skin and pomace separation → Natural clarification → Fining clarification → Storage and aging → Cold stabilization → Sterile filtration → Bottling and labeling → Inspection → Finished product storage.

　　(2) Key control points:

　　① Control grape ripeness with sugar content ≥190g/L.

　　② For alcohol fermentation, control fermentation temperature at 16–18°C, and test temperature and specific gravity every four hours.

　　③ For cold stabilization, process in a rapid freezer to -5 to -6°C, then transfer to a holding tank, and conduct a cold stability test to determine if freezing is qualified.

　　④ After diatomaceous earth filtration, perform cross-flow filtration, and use a 0.45μm membrane filter at the final stage.

　　VI. Quality Characteristics

　　1. Sensory characteristics:

　　(1) Red wine: Ruby red or deep ruby red, with rich and elegant aroma, full-bodied and well-balanced taste, harmonious wine bouquet and aging aromas, and a long finish.

　　(2) White wine: Pale yellow with greenish hues, straw yellow, with intense tropical fruit aromas, pure taste, well-balanced and harmonious body, and prominent varietal typicity.

　　(3) Rosé wine: Fresh salmon color, onion skin color, pink, or light red, with fresh, rich, and elegant fruit aromas, pure and refreshing taste, well-balanced acidity, and long-lasting aromatic finish.