Xiao Pu is the nomadic winery of Ian Dai, one of the most restless and influential figures in Chinese natural wine. Founded in 2017, the project works with long-term partner growers across six provinces including Ningxia, Gansu, Yunnan and Hebei, with Ian spending each vintage moving between vineyards, picking and pressing at each location. Minimal sulphur, no new oak, wild fermentation and a genuine commitment to letting each site speak for itself have made Xiao Pu an outlier in China's wine landscape and an inspiration to a new generation of winemakers across the country.

The Tang is 100% Viognier from Huailai in Hebei province, fermented with indigenous yeasts and rested on gross lees in neutral oak for three days before bottling. It is everything Viognier should be: aromatic and generous, with white peach, apricot blossom and a floral lift that carries through to a fresh, textural palate. Hedonistic, unadorned and honest.