Mulberry wine and production method thereof

Mulberry wine comprises mulberry, honey, fructo-oligose, downy rosemyrtle root, wine active dry yeast and cold boiling water; a production method is as follows: beating the mulberry into mulberry juice; mashing the downy rosemyrtle root into powder; adding the wine active dry yeast and the cold boiling water into the mulberry juice, sealing for fermentation for 5-10 days, keeping the temperature at 35-38 DEG C, mixing the downy rosemyrtle root and the honey, stirring evenly, sealing for fermentation for 3-5 days, keeping the temperature at 25-30 DEG C to obtain a downy rosemyrtle root fermentation liquid; mixing a mulberry fermentation liquid and the downy rosemyrtle root fermentation liquid evenly, then adding the fructo-oligose, stirring, sealing for fermentation for 10-20 days, keeping the temperature at 30-35 DEG C to obtain a mulberry secondary fermentation liquid; ageing the mulberry secondary fermentation liquid at 18-25 DEG C for 3 to 5 months, after fermentation, filtering to remove dregs, sterilizing a mulberry third-stage fermentation liquid at 65-80 DEG C for 15-20 minutes, and until the fermentation liquid is naturally cooled to room temperature, packaging the drink into a packing box to obtain the mulberry wine.