Description
VINIFICATION
- Carefully selected grapes were fermented at cool temperature followed by a 3-month sur-lee process.
- Process of whole-bunch press following short period of skin contact applied before the fermentation.
- No fining, no filtration.
- The taste is distinguished by its characteristic matured fruit flavours that may be referred to unwooded Chardonnay.
TASTING NOTE
In golden brilliant-straw colour, with uplifting aroma of peach & pineapple, touch of citrus – grapefruits and ripened fruit – loquat characters stimulates palate with hint of citrus-peel & honey, crispness, along with the balanced acidity.
CHANTER WINES | ダイヤモンド酒造
In 1939, an organization was established for processing grapes to make wines for self-consumption by local growers from the local community. As the organization was taken over by the current owner family afterwards, Diamond Shuzo (Chanter Wines) was officially founded in 1963. The 3rd generation, Yoshio Amamiya has lived in France from 2000 to 2003 and studied wine tasting and oenology at University of Bordeaux. Later, he moved to Bourgogne, and devoted himself to his studies on practical winemaking at Olivier Leflaive and Simon Bize while training on viticulture and oenology skills at CFPPA de Beaune for two years.
His recent focus is growing and developing the local ancient cultivars; Muscat Bailey A as well as Koshu that are linking to the native environment of his hometown while obsessing his passion for learning techniques in-depth, to apply tradition and new knowledge to his winemaking. Referring philosophy on the vinifaction style of Bourgogne, his enthusiasm leads the progression of the wine industry, not only of his local region but also of Japan.
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