Located on the high mountain in the Northwest, apricots used to create the flavour of Apricot Wine are selected from the most beautiful and fragrant Sapa's wild ones. These apricots are harvested from 30-year-old trees at their finest. After being carefully selected, they will be fermented with alum sugar, sticky rice wine according to the traditional manual method of indigenous people. Following by 12 - 24 months of soaking to create complex aroma and flavour with its own unique character, Apricot Wine of Vietnam's Seasonal Specialties is the perfect combination of premium ingredients and unique fermentation techniques.