"Mom, Dad, how do you feel?"

Walking on the path of the winery, Zhou Fangyuan turned his head to look at his parents and asked.

The manor has been bought, and the shares in Arnault's hands cost Zhou Fangyuan almost 500 million US dollars. Of course, he couldn't do it all at once with so much money, so the specific operation was more complicated, which involved the exchange of a lot of shares and so on. At the same time, Yuanfang Group also took advantage of the trend to invest in LVMH Group, and the two sides can be regarded as cross-shareholding. There are many doorways in this, involving the shares of more than a dozen companies, large and small, and Zhou Fangyuan is just the general person in charge, and finally sign. All kinds of previous consultations and negotiations were done by the people below.

The so-called 500 million ...... refers to the price paid, which is almost equal to 500 million, not that he really spent 500 million.

A lot of other sporadic shares have also been recovered, and at present, he has more than 80% of the shares of the winery, and the last two shares will be traded in the near future. Once the transaction is completed, he will own the winery 100 percent.

Château Lysalus, which can also be called Château de Drop, Château Lysalus, Château d'Igen, etc., just look at the name, there is a castle in its name, which means that the main building of the winery is actually a European-style castle.

The area of the winery is average, and the output is not easy to say, and the main output is sometimes really not fixed.

This year's year is good, eh, the output is more, the quality is high, and the price is a little more expensive. On the other hand, if the production is not good, there may be no harvest throughout the year. Of course, after so many years of development, all these wineries, they are located in the geographical Zhiwei, are able to ensure that there is a yield every year, the light, climate, soil, moisture, these places are the best choice for growing grapes, as long as it is not a global climate abrupt change, basically the grapes here will not be too bad, to ensure that there are new wines every year.

It's not easy.

As for the quality of the new wine, this depends on the quality of the grapes on the one hand, and the skill of the winemaker on the other.

Winemaking is never just talking.

Many people have drunk wine, but little is known about the process of making wine. Walking into the world of wine, you will find that God has given the world too many gifts, but the greatest gift is "noble rot dessert wine". The first sip is mellow and sweet, with a little sugar hanging in the glass, and the deep and long aroma of the wine, which makes people look up at the endless vineyards outside the window, and suddenly feel the independence of the world at that moment. In the process of making white wines, some Sauvignon Blanc and a small amount of Muscadelle grapes are also blended. Due to the morning fog and abundant afternoon light in the canyon between the two rivers, the moisture content of the grapes is suppressed, and the sugar content of the grapes is lifted and concentrated. This results in a natural shrinkage of the grapes, a high sugar content and a rich fruity aroma, resulting in a delicate and elegant sweet wine.

Even wines in general are not a simple matter.

In general, red wine is made in a similar way to white wine, except that the skin, pulp and pit are fermented together. The continuous fermentation lasts from a few days to three weeks, resulting in the wine, its aromas and its deep red colour. The skins are separated and the fermentation continues in the vats. The wine matures in oak barrels and vats until bottling. The specific process is as follows:

First of all, destemming, that is, removing the grape fruit from the comb-shaped stem. Because the stems contain a lot of tannins, they have an unpleasant flavor in the liquor.

Secondly, the fruit is pressed. When making red wine, the grape skin and grape flesh are pressed at the same time, and the red pigment contained in the red wine is released when the grape skin is pressed. Because of this, all red wines are red in color.

Finally, juicing and fermentation. After the juice is pressed, the grape juice is the raw material for winemaking. Wine is made with the juice, which is the product of fermentation. After fermentation, the sugars contained in the grapes are gradually converted into alcohol and carbon dioxide. As a result, during the fermentation process, there is less and less sugar and more alcohol. Through a slow fermentation process, red wines with delicate aromas are produced.

But how to control the degree of fermentation, you must know that the same batch of grapes, fermented for one day more and fermented for one day less, are two completely different textures and tastes. A top brewer, even if he makes a little bit of decentness, may end up with a very different result. Therefore, the importance of a good winemaker is self-evident.

The approach to other wines is pretty much the same.

Dry white wines, which are customarily made from pure, peeled white grapes that have been pressed and fermented, can also be made with purple grapes, but with more careful pressing. The unfermented must is precipitated or filtered, and the temperature in the fermentation tanks is lower than that of the red wine, in order to better preserve the fruitiness and freshness of the white wine. The specific process is as follows:

First of all, once the harvest has begun, the grapes should be delivered to the winemaking site as soon as possible, so that none of the grapes used are crowded.

Secondly, the grape beads are separated, the branches and pits are removed, and the yeast is added to the juice.

Again, in order to better preserve the fruity aromas of the white grapes, let the skins soak in the juice for 12 to 48 hours before fermentation.

Finally, using a horizontal grape press, the resulting white wine is fresher and more aromatic. The pressing process is carried out quickly to prevent oxidation of the grapes.

In the process of making fruit sake, koji is an important part of the fermentation process in order to speed up the fermentation of sake. In home winemaking, the white sediment at the bottom of the vessel after the first fermentation can be collected and retained to become koji for the next wine, which can also be used to make other fruit wines.

The main difference between rosé wine and red wine is the amount of time the purple grape skins and juice are soaked together. When a satisfactory color has developed (usually 12 to 36 hours), the juice is pressed as if it were a white wine, and a portion of the wine is fermented. Many of the clearer or darker rosé wines in the Lorraine region are made in this way.

Champagne and sparkling wines are made from ordinary white wines that are bottled in foam after a second fermentation. Before final bottling, sugar and yeast are added to the wine, which can cause effervescent wine, and the wine made by this method is also known as champagne. Aged wines are allowed to settle for at least one year, and Champagne wines are allowed to settle for at least ten years. Shaking and venting are essential processes in the production of champagne. Champagne may be available in different volumes: 1/4 bottle, 1/2 bottle, 75 ml standard bottle, and 150 ml up to 1500 ml. The process of making champagne is called the traditional process, and the same quality sparkling wine can be made all over the world.

In addition, Lysalusburg is different from other wine castles in that it has a super fist product, which is noble rot.

Château Lysalus is a noble rot wine, which is made by using the "noble rot action" of the Botrytis griviera fungus. The characteristics of the process are: before the end of the natural fermentation, the original brandy or sulfur dioxide is added to stop the fermentation, and then the original wine is matured after long-term storage. This is a very typical sweet white wine. Its aroma is peculiar, the fruit is weak, the taste is strong, and the body is full. What is noble rot

Noble rot is a very precious sweet wine originating from Hungary, and is called "noble rot wine" because it is made by the effect of a so-called "noble mold" attached to the grape skin. The world's top three noble rot wines are Tokaj in Hungary, Rheingau in Germany and Sauternes in Bordeaux in France.

Sauternes' grape varieties are mainly Saimei, which is susceptible to noble rot because of its thin skin. Often adding Sauvignon Blanc can play a role in adding acid, and also add some fruity aroma. Sometimes the addition of Misccadella brings out wild botanical notes to the wine. In autumn, the cooler Ciron stream feeds into the Garonne River to produce a lot of vapour, which is often foggy on both sides of the river, and the moist air makes the skins moist and soft. Weak, easy to breed noble rot mold, slender mycelium can erode through the grape skin, so that the surface of the grape skin forms millions of small holes, the afternoon sun rises, the water in the grapes evaporates along the small holes, the flesh shrinks, concentrated into golden jam-like grapes, sugar and aroma are incomparably rich, but also with a special noble rot aroma, due to the time and degree of infection of noble rot mold, all noble rot grapes can only be picked by hand, each time only using the noble rot grapes that almost become raisins, and need to be picked many times, sometimes the picking time is as long as several months。

Because the yield is extremely low, it is particularly precious. Sauternes is one of the most luxurious liqueurs in the world, with aromas of honey, apricots and tangerines accompanied by a rich and sweet liquor.

In fact, the advent of noble rot wine is purely accidental, and it can also be said that there is a great inevitability. One year, the grapes were harvested too late, and the grapes infected with "noble mold" were semi-rotted and shriveled. Usually it is abandoned, but a Hungarian fruit grower named Tokaj used it to make an unusually flavouring dessert wine, known as the "Imperial Wine".

There are many kinds of molds, yeasts, bacteria and other microorganisms that can attach to the grape skin, and the special feature of "noble mold" is that if it is attached to the skin of the unripe grape, it will cause the rot of the grapes, so the growers hate it, but if it adheres to the skin of the ripe grapes, it will multiply and penetrate the skin of the grapes, so that the water in the grapes can be volatilized, and the active ingredients such as sugar and organic acids in the grapes are highly concentrated. In addition, the bacteria can also carry out a certain degree of effective natural fermentation, so that the final product shows a superior style among sweet wines of its kind.

A key step in the production of noble rot is the pressing of the grapes, and the quality of the juice directly determines the quality of the wine. The pressing process had to be very slow, with force but not crushing the grapes, so the winemaker had to rely entirely on experience to regulate the pressure of the press. Another important step in the brewing process is the mutage – in the alcoholic fermentation process, in order to maintain the sweetness of the noble rot, the fermentation process must be terminated before it is fully completed, and this is called the mutage. The most commonly used method of Mutage is the addition of sulphur dioxide, which not only stops fermentation, but also acts as a poison that kills the remaining yeast, allowing the fermentation process to be completed more completely, and then transferred to oak barrels for maturation.

As for Sauternes, where the Château is located, the Sauternes appellation is located in the south of Bordeaux, on the left bank of the Garonne River, stretching for more than 40 kilometers, and is the most elite noble rot wine production area in Bordeaux. The soil is mainly gravelly, covered with a layer of calcareous clay. In the village of Basak, the red clay is rich in more iron. To the west of the vineyard is sheltered by a large pine forest to protect against the harsh weather.

In the Middle Ages, the Duchess of Aquitaine of France married into the British royal family and later became the Queen of England, and the Château de Lysalus belonged to the British royal family. In 1453, after the Hundred Years' War between France and England, King Charles VII of France reclaimed Aquitaine, and Château Lysalus returned to France. In 1593, Savanger acquired the Château de Château, then a royal domain, in the form of an entente in exchange for reservations. In the 16th century, the Savangue family built the quaint and magnificent Château de Lysalus, and successively purchased the vineyards around the winery, and initially built the Château de Lysalus, which has a history of more than 400 years. In 1711, King Louis XIV of France officially canonized the noble title of House Savangue and became the official owner of the estate.

In 1785, Josephine Savanger married the Count of Lysalus, and from then on the estate became part of the Lysalus family. After the tragic death of her husband after three years of marriage, Josephine took over the management of the family estate and expanded the history of Château Lysalus.

In 1855, Château Lysalus was the only Château to be classified as a Premier Cru in its classification. In 1966, Bertrand Lysalus, who had no children, handed over the management of the estate to his younger brother's son, Count Alexandre Lysalus.

In 1986, a bottle of Château Lysalus' from 1784 sold for $56,588 at Christie's in London, setting a record for the highest price ever sold for a white wine at the time. And its former owner was Jefferson, the third president of the United States of America. Eighteen years later, on December 22, 2004, a single bottle of Château Lysalus from 1847 was sold for $71,675 at a wine auction jointly organized by New York vintners Zacis and Wallis Los Angeles. As a result, the wines of Château Lysalus were considered the "liquid gold" of the aristocracy. If you are a drunkard and a good taster, you will not know about the Château Lysalus.

After my mother came here, she fell in love with this castle at first sight. It's not that you can't build similar buildings in the country, as long as you have land, you can try to build them. But it doesn't make sense, this thing, in today's society, if you don't have a certain historical background, it's just a joke to make it. In ancient China, there were few castle buildings, but not in Europe, especially in the Middle Ages, castles can be said to be the most mainstream buildings in the upper echelons of society at that time, with a strong ability to resist foreign invasions, many castles have been preserved to this day, with a good historical heritage.

Lutsalusburg is one of them, not to mention the wine or anything, the castle itself alone also belongs to the type that Zhou Fangyuan liked very much at the first sight.