Faint reddish orange hue. Sweet and gentle aromas of apricot, candied pear, Darjeeling and old Rose with subtle vanilla notes derived from 8 months in oak barrels. The complex palate from the skins and seeds of the Koshu grape come from gentle skin contact, this creates a three-dimensional feeling in the mouth.
Matches well with asian dishes, asparagus risotto or stony river fish.
Koshu grapes are grown in the Fuefuki district, one of the 13 cities located in Yamanashi Prefecture. Harvest takes place from late September to early October. This wine spends 3 weeks on skins to achieve the vibrant apricot-skin hue. Fermentation in a stainless steel tank at 24 to 26 degrees for about 28 days, in an oak barrel at 20 to 22 degrees for about 14 days. The wine spends 8 months in oak barrels.
2021 Vintage – IWC 2023, BRONZE & IWSC 2023, SILVER