- Well-developed golden colour by process of eight hour maceration with skin without fermentation.
- Low temperature fermentation by wild yeast.
- Careful lee-stirring was regularly conducted during the fermentation.
On the fuller nose of citrus-fruity & blooming white floral aromas, touch to palate with dry & refreshing acidity in well-structured in citrus – mandarin, orange character.
OKUNOTA WINERY | 奥野田ワイナリー
A boutique winery produces small batch of wines from the grapes grown at their own 1.5 ha estate vineyard. The owner Masakazu Nakamura graduated Tokyo University of Agriculture then started his winemaking career at a winery in Yamanashi prefecture. At his age of 26, he obtained an old winery that had been operated by the local growers in Enzan district in Koshu-city. Nowadays having expertise in growing European vinifera grapes; Chardonnay, Merlot, Delaware (Vitis labrusca) and Cabernet Sauvignon, he runs his own four vineyards and produces his wines that express his vineyard terroir. He grows the grapes organically basically with no chemicals applied to the vineyards.