Royal Canadian made up of red and white icewine. The red is named as Cabernet, and the white is Vidal and Riesling. They icewine are sweet on the nose, followed by amazing pear, peach, mango or almond flavor with light flower scent end. The mixture of sweetness and sour brings the icewine charming aroma and low alcohol. They taste smooth. You can enjoy them on their own or together with fruit, cheese or cake alike.

Product Advantages
    Beneficial for anti-aging. The ice wine is abundant in antioxidants, phenolic compounds, tannic acid,flavonoids, vitamin, selenium, zinc and manganese,for example. They can slow down aging.
    Help reduce the risk of CCVD. The icewine is rich in polyphenols which can resist platelet aggregation, so it can help increase HDL and reduce cholesterol.
    Help reduce the risk of cancer. The grape has so much resveratrol which has the strongest effect on cancer prevention among food plants.
    Beneficial for skin care. The red wine has been popular with the beauty and used for skincare since the old days because it is rich in tartaric acid of low concentration that is good for skin care.

Industrial Process
Picking&. Selecting
    The grapes will be covered by the net to prevent birds pecking every September when these grapes are ripe. In the middle of November on which the temperature of grapes drops from 20℃ above to a temperature of -8℃— -13℃, they are picked and selected from the midnight to 10:00 am. Then these fine grapes are juiced. It takes over 3 months that the grapes grow ripe and get frosted. They are frozen and unfrozen during these days to delay the harvest time to winter.
Juicing
    The environment must be kept at the low temperature of -8℃ and the sulphurous acid of 80mg/L is added when the iced grapes are juiced. The grape juice amounts to 1/5 of the raw material, but it is abundant in glucose, acid and flavors. The amount of glucose reaches 320－360g/L and tartaric acid is up to between 80g/L and 120g/L in the concentrated grape juice.
Fermentation Control
    20mg/L pectinase is added to clear the concentrated grape juice when it is heated up to the temperature of 10℃. Then it is mixed into the bulk culture at the ratio of 1.5％-2.0％ to help ferment next days at a temperature of 10℃-12℃.
Post-processing
    After the fermenting brut wine is barreled for months, the bentonite is treated with colloidal material below a temperature of 8℃. Meanwhile, SO2 is controlled between 40mg/L－50mg/L in the wine. Finally, the icewine is produced through freezing, filtration sterilization and aseptic filling.

How to taste icewine
    Jancis Robinson, a famous wine writer said,“ The pure icewine is as wonderful as grape juice, but you seem to feel a slap on your face.”
    The icewine is agate-colored or golden. The youthful wine is pure and fresh, but the old has a strong aroma and a long, flavor-glistening finish. The right taste method is as following:
Look
    Look at the icewine through the goblet to judge its purity, strength and age by the color. Then shake the goblet gently to judge the alcohol and Brix by the wine seal.
Shake
    Shake gently to smell the aroma.
Taste
    Sip the icewine to enjoy its wonderfulness by moving tongue and cheeks.