Vinification Lots were hand-harvested and delivered to the winery. There, they were destemmed and put into stainless steel tanks for fermentation. The fruit was pumped over twice per day to extract maximum color with balanced tannins. After 15–25 days on skins, the grapes were pressed off, keeping any hard press separate.
Ageing 18 months in 100% French oak barrels
Residual sugar 0.05g/100ml
Japan Wine Challenge Silver Medal!
Sakura Women's Wine Award Gold Medal!