Everyone brews fruit wine in a different way, just as most fruit wines developed and brewed by some companies have their own unique brewing technology, just like Dajinong's warm youth fruit wine, we use ancient vats for fermentation.

Yeast was cultivated in advance by using the original fruit pulp, and the most active "fruity yeast" was selected for mixed fermentation with the original fruit pulp, which not only ensured the fermentation of 100% original pulp, but also made the flavor yeast fully adapt to the fermentation environment of the original fruit pulp.

Ancient fermentation in geosyncline can make full use of beneficial bacteria formed in the long-term fermentation environment around geosyncline, and can also use geothermal heat conduction to achieve the purpose of relatively constant low-temperature fermentation. The nutrients in the fruit prize can be preserved to the maximum extent. Using modern science and technology, using timely temperature control, time control and other processes, accurately control the degree of fermentation to stop fermentation. After juice residue separation, post-fermentation and long-term cellar storage, the wine body was further clarified and alcoholized. That is, sweet, semi-sweet and semi-dry fermented fruit wines with unique characteristics and different styles can be obtained.