April each year is probably a few rounds of Maotai brewing

Three rounds. Moutai wine brewing three rounds of time from March 30 every year, to the end of April 30, May 7 delivery of wine into the warehouse. This is the most critical "golden rounds" for the quality of Moutai wine production, and is one of the living fossils of the traditional brewing process of Chinese liquor. These three rounds account for more than 60% of the annual production of base wines, and are also the rounds that concentrate on the production of typical saucy wines throughout the year. Each of the seven annual rounds of wine has its own characteristics, with the first, third, fourth and sixth rounds dominated by aroma.