Lido Wine 20 15 won the gold medal in Brussels, Belgium in September. In terms of production technology, it was brewed in pits in Yuan, Ming and Qing Dynasties. Each gram of ancient pit mud contains hundreds of microorganisms involved in brewing, which is a kind of liquor brewed with heart.

Lidu wine, because the brewing process is complex and the pits are scarce, can not increase the production capacity on a large scale. Since it came out, it has been out of stock at high frequency, and it is hard to find a bottle.

The history of Lido wine:

Relying on the unique natural conditions, as early as the Song Dynasty, Lidu locals used local specialty high-quality rice as raw material to make wine by solid-state fermentation, leaving a good reputation of "clear color, pure and mellow taste, rich flavor and long aftertaste". "Wang Anshi got off the horse when he heard the fragrance, and Yan knew the flavor of the boat" and "herding Li to cross the river and buying tofu with wine" are the descriptions of Li Du's wine fragrance by the ancients.

According to "Jinxian County Records Brewing", Jinxian County folks have always had the habit of hanging shochu and making water wine, and Du Li is the most prosperous brewer in the county. Lidu kaoliang spirit brewed by Lidu Distillery is developed from folk brewing and has a history of 1000 years.