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Type: Orange Wine (Skin-Contact / Natural / Minimal Intervention)
Region: Ningxia, China
Grapes: 100% Viognier
Alcohol ABV: Approximately 12%
Aroma:
An intense and aromatic skin-contact Viognier showing expressive notes of ripe apricot, peach, tangerine peel, orange blossom, and dried citrus. Layers of jasmine, ginger, herbal tea, honeycomb, and subtle spice add complexity, while the extended skin contact brings a deeper floral and savoury character beyond a typical Viognier expression.
Palate:
Medium-bodied with a rich yet energetic texture. The palate delivers flavours of apricot, mandarin, dried orange, peach skin, and tropical fruit, balanced by bright acidity and a gentle phenolic grip from maceration. The finish is long and complex, showing notes of oolong tea, citrus peel, herbs, and a subtle mineral freshness.
The Viognier grapes undergo spontaneous fermentation with indigenous yeasts and extended skin contact, creating the wine’s distinctive orange hue, aromatic intensity, and textured mouthfeel. The wine is aged in neutral vessels/old oak before bottling with minimal intervention, without heavy manipulation or excessive extraction. Xiao Pu’s approach focuses on preserving the natural character of Ningxia fruit while creating a more expressive, terroir-driven style.
The grapes are sourced from vineyards in Ningxia, China, one of China’s most important emerging wine regions, known for its dry continental climate, strong sunlight, and large temperature variation between day and night. Xiao Pu works closely with growers to explore more sustainable vineyard practices and match grape varieties with suitable terroirs, allowing aromatic varieties such as Viognier to express their full character.
Type: Orange Wine (Skin-Contact / Natural / Minimal Intervention)
Region: Ningxia, China
Grapes: 100% Viognier
Alcohol ABV: Approximately 12%
Aroma:
An intense and aromatic skin-contact Viognier showing expressive notes of ripe apricot, peach, tangerine peel, orange blossom, and dried citrus. Layers of jasmine, ginger, herbal tea, honeycomb, and subtle spice add complexity, while the extended skin contact brings a deeper floral and savoury character beyond a typical Viognier expression.
Palate:
Medium-bodied with a rich yet energetic texture. The palate delivers flavours of apricot, mandarin, dried orange, peach skin, and tropical fruit, balanced by bright acidity and a gentle phenolic grip from maceration. The finish is long and complex, showing notes of oolong tea, citrus peel, herbs, and a subtle mineral freshness.
The Viognier grapes undergo spontaneous fermentation with indigenous yeasts and extended skin contact, creating the wine’s distinctive orange hue, aromatic intensity, and textured mouthfeel. The wine is aged in neutral vessels/old oak before bottling with minimal intervention, without heavy manipulation or excessive extraction. Xiao Pu’s approach focuses on preserving the natural character of Ningxia fruit while creating a more expressive, terroir-driven style.
The grapes are sourced from vineyards in Ningxia, China, one of China’s most important emerging wine regions, known for its dry continental climate, strong sunlight, and large temperature variation between day and night. Xiao Pu works closely with growers to explore more sustainable vineyard practices and match grape varieties with suitable terroirs, allowing aromatic varieties such as Viognier to express their full character.
