20/05/2026
The professional wine cellar and aging kitchen have now been combined into one.
Professional wine cellar area:
Temperature range of 5-20℃, precise temperature control within a wide range, combined with an activated carbon ventilation filtration system, maintaining stable humidity, providing an aging environment comparable to that of an underground wine cellar for red and white wines as well as champagnes.
Professional Maturation Area:
1 - 22℃ Maturity environment, combined with UV sterilization lamps and uniform air circulation, simulates the maturity conditions of top steak houses, allowing the flavors of beef, mutton, ham and other ingredients to coalesce, and making the meat more tender.
