Now when it comes to the good place to make wine, I believe many drinking friends will blurt out: Maotai Town!
In the past, Moutai Town, full of thatch, was also called thatched village, but later because of the unique geographical environment, the winemaking industry was able to rise, and also led to the development of the local area.
Up to now, the average annual GDP of Moutai Town residents has reached more than 1 million, which is 5 times that of Shenzhen and 6 times that of Beijing, coupled with the popularity and influence of Moutai, the three words of Moutai Town have long become a well-known business card.
Recently, the news that Moutai Town is going to close the distillery on a large scale has suddenly exploded on the Internet, and it is expected that more than 600 distilleries will be closed, accounting for almost 80% of the local area.
In this regard, many netizens are puzzled, what is going on? Will there be a new wave of price increases in the future?
In order to solve the doubts, after in-depth research, the author suddenly realized that it was not out of nowhere, and the key was related to the following two points.
First: Rectify the local market and enhance the reputation
Since Moutai set off a sauce fever, the brewing of Moutai Town is also in full swing, but everything has two sides, in recent years there have been a variety of non-compliant small wineries, under the name of "produced by Moutai Town", pit many consumers, but also affect the local trust in the hearts of drinking friends.
And this big move, aimed at those unlicensed small wineries, the purpose is mainly two.
(1) It directly hit some producers of OEM counterfeit wine, which has the effect of rectifying the local liquor market.
(2) It is also a kind of protection for those large wineries that concentrate on brewing.
Second: in the long run, it is for local ecological development
Environmental protection has always been the theme of the development of the times, Moutai Town is backed by the Chishui River, and many wineries exist, so the local environmental development has always attracted much attention.
Especially those unlicensed small wineries, most of them do not enter the sewage pipe network, those wastewater generated in the brewing process, will be buried by the way of buried pipes, and finally will be directly discharged to the Chishui River Basin, which is also very bad for the entire ecology, so it is only a matter of time before some non-compliant small workshops are closed and rectified.
So will it cause a wave of price increases? Let's do a quick calculation.
First of all, the small wineries mentioned above, the production capacity is actually not large, we calculate according to 150 tons each, more than 600 almost 10,000 tons of output, but those formal large wineries will further increase production capacity, in general, the actual reduction of production capacity is only a few thousand tons.
The country's annual production capacity of sauce wine is basically more than 200,000 tons, so in comparison, the overall impact is minimal, in the end will not cause a tide of price increases, I believe that the drinking friends who see this have already known in their hearts.
But then again, the local is not without high-quality wine, Moutai set off the sauce aroma, whether it is local or from the national perspective, there are still many excellent wines stand out, take this opportunity to recommend 2 to everyone, are the rest assured wine produced by large wineries, drinking friends in need may wish to try.
Fengyun sauce father
This wine has a lot of relationship with Moutai, the brewer is called Li Changshou, and his father is Li Xingfa, the old director of Moutai and the father of sauce fragrant.
And the reason why Li Xingfa is still loved is especially inseparable from his contribution to the sauce and wine industry.
Half a century ago, Li Xingfa, as the director of the factory, resolutely led the team to develop the three typical bodies of sauce and fragrant wine, which completely solved the problem of unstable wine quality and opened a new situation for Moutai at that time.
Therefore, the local department also specially issued a special state allowance for Li Xingfa. Now Li Changshou adheres to his father's ambition and follows the skills of his father Li Xingfa to create this wine.
From the very beginning, the selection of materials is carefully checked, only the local famous small red grain, not only the starch content is as high as 80%, but also perfectly fits the repeated cooking and fermentation of the 12987 process, ensuring that the final wine body is not astringent.
Finally, the base wine is cellared for up to 5 years to make the wine purer, and then blended with 12 years old to give it a rich aging aroma. The overall style is delicate, the thatch fragrance is prominent, and the fresh floral and fruity aroma lingers on the tip of the tongue.
Sanhua wine
Guilin has three treasures, this local famous Sanhua wine is one of them, don't look at it is a simple light bottle, or a niche rice wine, the quality of the wine is still very good, and the audience is also quite large.
The clear water of the Li River, paired with high-quality rice, and finally stored in the caves that are warm in winter and cool in summer, are full of aroma, and the wine is born. The wine liquid crystal is translucent, drinking with a strong rice aroma, sweet and palatable, will not have a strong sense of stimulation, plus the cost performance is also high, it can be called a good quality wine, worth trying.