The li's wine industry, which operates with the aim of “breathing the world's beauty and doing well in the trade of human beings”, disseminates and develops chinese culture of white wine and works for the operation and management of chinese brands of white wine. Through its long history of the culture of excavating and collating the cuddly bar, the company registered the lai cellar trademark in 2002 in conjunction with the traditional ecological skills of ancient brewing. The parent company is the guizhou liquor group, which covers more than 1450 acres and has a registered capital of $320 million, with 2,700 employees. The production base is located in the maitai white wine industry park, which covers 650 acres of land, is designed to produce 5,000 tons of kebab each year, with a total investment of 2. 2 billion yuan. It is one of the 900 major projects and priority projects identified by the people's government of guizhou province in 2011 and is the world's largest eco-friendly wine factory. Founded in 2009, beijing likor wine marketing ltd., a company that brings together a wide range of marketing, management and technical talent to disseminate and develop chinese white wine culture, is committed to the operation and management of chinese white wine brands and is one of china's top white wine operators. The company, through its long history of the culture of distilling and collating sauce in the townships, registered lycée trademarks in 2004 and invested heavily in the construction of high-end lycée wine. In 2009, lai kao, a silent living fossil, was re-emerged in the town of mao tai, and the 100-year-old brand began to embark on a new path of development as a pillar. "li's cave" is an extraordinary collection of love. Its parent company, the liquor group, is located on the edge of the river, on the border between gujuzhou and sichuan, and is located in the heart of china's famous soy and gold corner. The lai courage is based on the unique air of the town of mau tai, which draws from the springs of red water rich in a variety of minerals, takes local high-quality organic sorghum and wheat as raw materials, and makes eight rounds of fermentation, seven rounds of wine, and carries on a thousand years of wine brewing, carefully matched. The unique styles of soybea, the abundance of alcohol, the delicateness of the mouth, the fragrance of empty cups overnight and the lack of first-class drinking are well received。