ROSSO (2023)

GROWING

• Organic farming practices

• Region: Nanyo city, Yamagata

WINEMAKING

• 70% Steuben, 12% Merlot, 10% Hokujun, 6% Cabernet Sauvignon, 2% Cabernet Franc - All from Yamagata prefecture 

• 100% de-stemmed

• Skin fermentation in stainless steel tanks and amphora for 6-15 days

• 50% aged in amphora, 40% in stainless steel tanks, 10% in old 500L barrels

• Wild yeast, unfined, unfiltered, without any additives, including added sulfites and antioxidants

WHAT'S GOOD?

• Candy aromas from table grapes, complemented with notes of red berries and strawberry, along with hints of fem-like herbs and licorice

• This wine is a blend of the juiciness of table grapes (Steuben), the firm acidity of mountain grapes (Hokujun), and the structure of the Bordeaux varieties (Merlot, Cabernet Sauvignon, and Cabernet Franc). You can feel the spectrums in one sip

• Soft and smooth tannins resulted from the time spent on skins in the amphora

ALCOHOL

• 10.5%

VOLUME

• 750ML