This red wine is made by adding Merlot grown in Iga City, Mie Prefecture by Marukyo Farm in Kawai Town, Nara Prefecture, and Kerner from Yoichi Town, Hokkaido.

Merlot grapes are destemmed and crushed, then fermented at low temperature in fiber tanks. They are hand punched down about twice a day and pressed while still rich in sugar. They are then fermented anaerobically in stainless steel tanks.

The wine has a slightly wild aroma reminiscent of natural wines from southern France, likely the result of anaerobic fermentation after pressing, as well as aromas of volatile acid and red fruits. The acetic acid is just right, giving it a pleasant umami flavor in the mouth.

A small amount of barrel-aged Kerner and stainless steel tank-aged Kerner are blended together, like adding Viognier to Syrah.

unfined, unfiltered and zero sulfites.

Variety - Merlot(93%), Kerner(7%)