自由生长 万物可酿
Grow in freedom
Ferment good stuff
FARMentation® is an agricultural practice of a group of winemakers. Reflecting on the interconnections among land, food and people. By advocating the concept of “grow in freedom, ferment good stuff”, they are devoted to revitalizing farms by way of fermentation.
FARMentation® focus on doing three things.
Ferment Good Stuff: Natural fermentation of high-quality agricultural products from variousrural areas in China at their origin.
Renaissance Project: Innovative expression of old wine regions, old vineyards, and old grape varieties in China.
Terrior Plan: Exploration of the terroir of high-altitude vineyards in the Shangri-La region of Yunnan.
A decade ago, Yunnan’s Shangri-La remained terra incognita on China’s wine map—so obscure that even Luo Yuchen, a local oenology student, raised eyebrows upon hearing of vineyards planted in his mountainous homeland.
Perched at the Qinghai-Tibet Plateau’s edge, this vertically dramatic terrain stitches together cloud-scraping mountains and raging river gorges, creating micro-terroirs where every 100-meter elevation shift dictates new viticultural possibilities. Since 2018, FARMentation has collaborated with indigenous fruit growers, transforming their harvests into eponymous cuvées that honor the hands behind the grapes.
Beyond grape wines, the winery gained renown for pioneering fruit fermentations. In the autumn of 2020, Luo purchased a batch of peaches from his neighbor—because the COVID-19 pandemic prevented the grower from transporting and selling them normally. Luo couldn’t bear to see the fruit rot in the fields. Although China has a long history of fermenting fruits beyond grapes, for the winemaker personally, this presented a fresh challenge.
After experimentally producing the first batch of peach wine, Luo began rethinking winemaking: “Professional winemakers study grapes worldwide, yet rarely notice what crops grow in neighboring orchards.” From then on, he immersed himself in the diverse world of fruits, even recently establishing a dedicated winery for the fruit wine line.
Cherries, apples, pears… Bottle after bottle of “non-mainstream” sparkling fruit wines encapsulate regional terroir within effervescent liquid. This has made FARMentation a beloved “agricultural streetwear brand” among young consumers.
Wines on display
After summer, the pears in Yunnan are sunburned red and spread all over the mountains. Locals affectionately call them “torch pears”.
With seven parts sweetness and three parts acidity, there is a hint of the astringency of wild fruits at the end.
FARMentation® is committed to connecting the farm and the city. We made this Perry with Hop. we believe that the local products themselves are the terroir. Let’s toast to another harvest season!
Wild crisp apples from Tibet are harvested and pressed to extract the juice, which is then left to settle naturally before undergoing low-temperature fermentation. Bottling takes place at the optimal stage, with minimal human intervention to preserve the natural carbonation and traces of fruit pulp.
The wine boasts an intense fruity aroma, with woody and slightly mineral notes, as if the entire orchard had been bottled.
Black Muscat is a member of the vast Muscat family. It naturally contains high concentrations of terpenoids, giving it a rich floral and fruity aroma. As an important world – renowned variety for both table grapes and winemaking, Muscat Hamburg has held a significant position in China’s winemaking history.
FARMentation® launched the “Renaissance Project” to explore the diverse possibilities of old grape varieties. We used Muscat Hamburg to craft this white wine, which exudes the aromas of lime, lychee, and small white flowers. It’s like experiencing a budding love affair with this ancient grape variety, and that’s why we named it “Puppy Love”.
Jiangpo Village is a Tibetan settlement nestled in the Hengduan Mountains of Shangri-La, at an altitude of 2,700-2,900 meters. Isolated from the modern world, it is connected only by a winding mountain path.
lts vineyards cling to the slopes, with each plot exhibiting distinct characteristics. All vineyard work is done by hand.
The grapes ripen in the second week of October and are harvested in batches at optimal maturity. After swift crushing and pressing, the juice is transferred to oak barrels for fermentation, followed by 14months of aging on the lees before bottling.
Medo is the name of an elder in the village. In Tibetan, it means small flower.
Seventeen years ago, she planted the first grapevine in village and is highly respected.
Naming it after Medo expresses the winemaker’s respect for the land pioneers.
Rewa is a Tibetan village located on the south slope of the Hengduan Mountains at an altitude of 2,700 meters in Deqin County. This may be the highest-altitude vineyard in the world. Hand-picked Chardonnay is soaked in earthen ware pots at low temperature for 24 hours and then naturally fermented.
After 14 months of aging with lees in old oak barrels and natural clarification, it is bottled and marketed, presenting a natural wine with a sense of energy. Pure, thick, and back to basics.
[“More than White””] expresses the winemaker’s love, loyalty, and respect for the land and is an experimental exploration of the terroir of high-altitude vineyards.
The endless lawn a top the vineyard hill holds all our sunsets captive. l wish to steep the entire dusk into this Syrah-Cabernet blend—notes of red berries, a delicate body, and supple tannins, finishing with a whisper of pine needles.
Like the evening breezes weeping across the meadow, its aftertaste lingers, reminiscent of those summer moments that refused to fade into night.
Medo is the name of an elder in the village. In Tibetan, it means small flower.
Seventeen years ago, she planted the first grapevine in village and is highly respected.
Naming it after Medo expresses the winemaker’s respect for the land pioneers.
Yunnan’s high-altitude sunshine endows the crystal grapes with distinctive flavors.
Just like biting into a morning dew-covered green grape, a crisp burst precedes the gentle spread of honeyed sweetness. A touch of pure minerality lingers in the finish, perfectly balancing that hint of sweetness – fresh, bright, like a gentle breeze sweeping through green fields.