Twenty percent of the Muscat Berry A is placed on the bottom of the tank in whole clusters, and the remaining 80% is destemmed and placed on top of the whole clusters to create a semi-maceration carbonic* condition at the bottom. The wine is then vinified with skins for 10 days, pressed, and bottled in the summer of 2022 with a small amount of Cabernet Sauvignon blended in. The wine is aged in stainless steel tanks for approximately 10 months. Maceration Carbonic: A vinification method in which the grapes are not crushed, but left to ferment in the tank with carbon dioxide. It is characterized by its fresh aroma and dark color with little tannin. The scent is juicy and fruity, like a combination of freshly cut apples and strawberries. The taste is full of fruit, with a pleasant sourness and soft astringency. There is also a lingering yeasty flavor on the back palate.

Red Blend – 95% Muscat Berry A from Yamanashi Prefecture and 5% Cabernet Sauvignon from Yamagata./ ABV 10%