Although wines made with Merlot alone are still rare in Hokkaido, global warming has made it possible to fully ripen Merlot as well.

The wine is fully destemmed and semi-macerated carbonic for about three weeks, then squeezed with a pneumatic press, fermented in a stainless steel tank, and aged for about nine months in 50% new and 50% old barrels.

The wine has a deep reddish garnet color, ripe blackcurrant, black cherry, and clove with a concentrated fruit flavor and an elegant aftertaste of cocoa and almonds due to barrel aging. *This wine is fermented with natural yeast and is sans soufre , so the quality may deteriorate if stored at room temperature. Please be sure to store it in a cool, dark place, cellar, refrigerator, etc.

Because it is unfiltered and unclarified, white sediment, tartar, and turbidity may occur, but this does not affect the quality.

658 bottles produced