100% Koshu from Nirasaki,Yamanashi.
Grapes arrived on 12th October,2018.
The wine was made in two wine making methods.
Whole bunch direct pressed Koshu was fermented in amphora and stainless steel.Then another portion of Koshu for 11 days of whole bunch fermentation and aged in amphora.
Blended on March,2019.Then aged in stainless steel vat for 5 months.