The analytics show an increase in the acidity from 2017 to 2018 to 5,8 g/L (from 5,4) – you can taste the difference with the wine showing more grip and freshness. Despite the impression of a certain “sweetness” on the palate, the wine is bone-dry. The small Ningxia berries give a lot of extraction (ca. 25 % more than in European Cabernet Sauvignon grapes); due to the extremely dry climate the skin-to-juice ratio produces more solids in the wine – hence also a unique concentration of fruit flavours:

Aroma: Grapefruit peel, citrussy combined with exotic fruit aromas.

Palate: A range of new flavours, echoing the aromatic experience on the nose. Luscious, generous, yet elegant and zippy on the palate. The profile of this unique wine sits between a typical unoaked Chardonnay and a racy Sauvignon Blanc from the Old World – introducing a completely new flavour profile. The wine will age for a long period of time.