Production Process: From Berry to Bottle
We make wine and XO brandy from seven berries – no grapes, no water, no additives. Just real ingredients and patient craftsmanship.
01
Harvest & Selection
We source our berries from their native growing regions in China – raspberry, goji, black mulberry, sea buckthorn, blackberry, cranberry, and purple berry. Each berry is harvested at peak season and hand selected. Only the best go into our wine.
02
Low Temperature Slow Fermentation
Unlike conventional winemaking, we ferment at 20-22°C for 49 days. This gentle process slowly extracts natural flavors and compounds from the berries. No rushing. No shortcuts.
03
Natural Settling
After fermentation, the wine rests for 180 days without any intervention. Impurities settle naturally. The wine becomes clear and stable – no filtration needed.
04
Underground Aging
The wine then moves into our underground cellars – 12 meters deep, with constant temperature and humidity. Here, it ages for 3 to 10 years. Time brings depth, complexity, and smoothness.
For our XO brandy, we distill the berry wine and age it further in oak barrels.
05
Quality Testing
Every batch is tested by third party laboratories (CMA accredited). We are also HACCP certified, meeting international food safety standards. Nothing leaves our winery without verification.
06
Bottling & Delivery
No water added. No sugar. No artificial flavors or colors. We bottle only what nature and time have created – then send it to you.
What We Don’t Do
❌ No water added
❌ No sugar added
❌ No artificial ingredients
❌ No shortcuts
What You Get
✅ Pure berry wine & XO brandy
✅ Smooth, natural taste
✅ Real craftsmanship, backed by international recognition (Gold Medal – San Francisco World Spirits Competition)
Shangong. No water. No shortcuts. Just berries.
Harvested in Hebei Province, China in May Selected from 300-year-old trees
Harvested in Henan Province, China in June
Harvested in Ningxia Autonomous Region, China in July Hand-selected, stored in special flat frames
Harvested in Jilin Province, China in October Hand-selected, plump and juicy
Harvested in Heilongjiang Province, China in October Grown in selenium-rich soil, priority harvesting
Harvested in Heilongjiang Province, China in November "snap freeze" for 4 hours to lock in freshness
Harvested in Inner Mongolia Autonomous Region, China in December Harvested after frost to retain optimal nutritional components
Monitoring of raw material growth process
Harvesting agreements are signed to supervise the growth process of each raw material. The company has signed harvesting agreements with the seven berry growing bases for its healthy Chinese-style nourishing wine, ensuring priority for the company's harvesting and guaranteeing the safety, quality, and nutritional richness of each ingredient. Carefully selected berries undergo batch testing: Every berry selected as raw material is hand-picked and then batch-tested on-site by professional technicians to ensure the naturalness, safety, and health of each ingredient! Furthermore, our control over pesticide residue standards far exceeds national standards. Flat transport and quick-freezing within 4 hours of harvesting: Freshly harvested berries are tested within 3 hours and then transported flat in special baskets to a quick-freezing warehouse for rapid freezing. This ensures the freshness and integrity of each berry, making each brewing ingredient as freshly picked as possible. After the freshly harvested berries for the healthy Chinese-style medicinal wine undergo pesticide residue testing, they are flash-frozen in a -30°C freezer within four hours. After flash-freezing, the temperature is adjusted to -18°C for freezing, and finally stored at -6°C.
Original Material Gathering and Brewing Begins: After seven months of harvesting, once the brewing season begins, delivery instructions are sent to cold storage facilities across the country according to the brewing plan. Upon receiving these instructions, the cold storage facilities test the delivered berries for quality and pesticide residue. Only after passing these tests are the berries transported by refrigerated trucks to the brewery. Once at the brewery, quality control personnel conduct further inspections to verify the quality and pesticide residue levels. Only after passing these tests are the berries transported to the brewing workshop. All berries are unwashed to ensure quality and prevent artificially increasing the water content of the wine. Will unwashed berries be unclean? The berries are picked cleanly one by one by staff wearing gloves. The second fermentation process kills all the bacteria, so it's very clean; you don't necessarily need to wash it with water to make it clean.
Compound feeding
Following the formula ratio and principles of traditional Chinese medicine, berries are placed in fermentation tanks (one formula per batch, seven catties of fruit to make one catty of Chinese-style red wine).
We employ a low-temperature, slow fermentation process at 25 degrees Celsius for 49 days. International production management techniques and equipment are used throughout to ensure safety and quality stability. Low-temperature, slow fermentation allows for complete and thorough fermentation of the berry nutrients, sufficient esterification time, high nutritional value, and effective preservation of the berry's aroma and flavor compounds,
resulting in a clear, transparent, fragrant, and delicious wine. While wine fermentation typically lasts 20 days, industrial fermentation often requires high temperatures due to their advantages of rapid reaction, fast fermentation, and high economic benefits. However, this can negatively impact the wine's taste and quality. After fermentation, the solids and lees are separated. The lees are collected by local livestock farms and used as animal feed. Experiments have shown that livestock fed this feed have improved immunity, fewer illnesses, and produce high-quality meat and milk.
Secondary refining
After separating the solids from the solids, we move on to the refining process. First, we heat the liquor to 45 degrees Celsius for 7 days, and then cool it down to -6 degrees Celsius for 7 days. This refining process makes the liquor more stable, clearer, and more beautiful in color, so it is less likely to spoil or be damaged when shipped to cold or hot regions.
Brandy
High-quality brandy is made by distilling fine spirits and aging them in French oak barrels for 6-8 years.
Secondary Settling and Aging
After brewing, a secondary settling period of 6 months at room temperature further clarifies and stabilizes the liquor. It then undergoes a 3-5 year aging period in a temperature- and humidity-controlled cellar (12 meters deep).
After aging, the liquor is re-blended according to vintage and age to achieve a superior taste (using a blending technique).
During aging, a professional team of over 10 quality control personnel ensures product safety and quality. Before the liquor leaves the factory, the company conducts daily random checks, mandatory checks every 3 days, and a major inspection every 7 days to guarantee the safety, health, and quality of the liquor.
Final Quality Inspection
Finally, the liquor enters the bottling stage. During bottling, it undergoes a second filtration to remove any impurities and sediment. Upon receiving an order, the pre-sale liquor is sent to a quality inspection unit in Hebei Province for testing. After passing the test (CMA test report), it is bottled, coded, and shipped. This Chinese-style health-promoting liquor is included in the product traceability system, with each bottle having a unique code.