Page-关于小圃 About Us

Xiaopu started in 2017, and I might be the first person in China to transition from a sommelier to a winemaker. The initial idea was: what would Ningxia's grapes be like if I made the wine? Natural fermentation, no adjustment of acidity or tannins, aging in old barrels, achieving higher complexity through blending, making a wine with better drinkability, standing in opposition to the rich, full-bodied, boring wines with heavy barrel flavors. To this day, these remain our winemaking principles.

Out of love for wine, I indulge myself in continuously trying to make wine in new regions. Now, Xiaopu is engaged in nomadic winemaking in Ningxia-Qingtongxia, Gansu-Tianshui, Hebei-Huailai, Inner Mongolia-Tuoketuo, Yunnan-Deqin, Sichuan-Xiaojin, moving with the grapes. Just as you might simultaneously enjoy aged Pauillac, ethereal Chambolle-Musigny, crisp Chablis, and profound Barolo, in the rich terroir of China, as a wine lover, it is hard not to want to recreate these styles. This list also includes Côte-Rôtie, Beaujolais, Napa, Martinborough, Hemel-en-Aarde, and many more.

Among the dozens of wines in Xiaopu's product catalog, we produce dry red, dry white, red-white blends, skin-contact orange wine, Pét-Nat, tea wine, honey wine, apple, pear, peach, and apricot wine. Not being bound by land, we have the freedom to try more possibilities in winemaking. At the same time, we can bring pioneering styles to China.

Wine is the result of collaboration between people and nature. Making delicious, easy-to-drink wine relies on principles and also requires meticulous cultivation. Xiaopu started collaborating with small-scale grape growers, promoting more land-friendly scientific management methods, fair procurement, establishing stronger connections with people and land, exploring "slow wine," allowing deliciousness to continue over time. In Ningxia, Yunnan, Sichuan, and Inner Mongolia, we have started experimenting with planting test fields, striving to match each region with the "right" varieties, extending the possibilities of terroir.

小圃开始于2017年，我可能是中国第一个从侍酒师转身成为酿酒师的人。最初的想法是：如果宁夏的葡萄由我来酿，会是一个什么样子？做自然发酵、不调整酸度单宁、使用旧桶陈年、通过调配来实现更高的复杂度，做一个拥有更好可饮用性的酒，站在浓郁饱满桶味十足无聊葡萄酒的对立面。时至今日这些依然是我们的酿造理念。

出于对葡萄酒的热爱，我纵容自己不停地尝试在新产区酿酒。现在小圃在宁夏-青铜峡、甘肃-天水、河北-怀来、内蒙古-托克托、云南-德钦、四川-小金进行逐葡萄而居的游牧酿造。就像你会同时喜欢熟成的波亚克、飘逸的香波慕西尼、爽脆的夏布利、深邃的巴罗洛，在中国丰富的风土前，做为爱葡萄酒的你，很难会不想重现上面的这些风格。这个单子上还有罗蒂丘、博若莱、纳帕、马丁堡、天地山谷等等等等。

在小圃产品目录的几十款酒里，我们酿造干红、干白、红白混酿、浸皮的橘酒、Pét-Nat、茶酒、蜂蜜酒、苹果梨桃杏酒。不受土地绑定我们拥有尝试酿造更多可能的自由。同时可以把先锋前沿的风格落地在中国。

葡萄酒是人与自然协作的结果。酿造美味、易饮的酒依赖于理念的同时也需要精细的种植。小圃开始与小规模的葡萄种植者合作，推广对土地更加友好的科学管理方式，公平采购，与人、土地建立更强的连接，探索“慢酒slow wine”，让美味在时间里延续。在宁夏、云南、四川、内蒙我们都开始尝试种植实验田，努力给各个产区匹配上“对”的品种，延展风土的可能。