The “3126” winemaking rule, originated by Xige Estate, reflects the philosophy for commitment to make high-end wines comparable to those of international famous wineries.
Fermentation for 3 months: It is the busiest and most joyous season for Xige Estate from October to December each year (i.e. the traditional crushing season). The harvested grapes become wines subject to alcohol fermentation and malolactic fermentation during this time, which is the first step in making high-quality wines. The vineyards are all within a few kilometers around Xige Estate. The grapes must be picked quantitatively according to the daily processing capacity and processed on the same day, because fresh grapes can bring more fruit aroma to wines. In order to make fresh and pleasant white wines and rich and elegant red wines, Xige Estate will control the alcohol fermentation at a lower temperature and for a longer period than other wineries. It takes about 3 months considering the time for subsequent malolactic fermentation.
Aging for 12 months: The freshly fermented wine, like a piece of beautiful jade, must be aged gradually in oak barrels and finally became a fine work of art. The aging time in oak barrels is mainly determined by the potential of grape quality and the winemaker’s control of wine style. Grapes in the vineyards of Xige Estate are mainly cultivated for over 22 years, which are suitable for making high-quality aged wines. But Xige Estate opposes over-aged wines, because the excessive oak flavor will destroy the elegance and balance of wines. It generally takes about 12 months for Xige Estate to make high-quality aged wines on the basis of various climatic conditions of each vintage.
Storage in bottle for 6 months: After bottled, the wine begins a new life journey just like a newborn baby. As a living liquid, it grows slowly in the bottle with more stable structure and more complicated aroma. Eventually, it will reach an optimal drinking state, which is called the tasting period. The wines of Xige Estate must be aged in the thermal storage cellar for at least 6 months. Some high-quality wines may be stored for more than 3 years. All these efforts are made to provide consumers with a bottle of nearly perfect wine.