The grapes are destemmed and crushed, then soaked in cold water before fermentation begins. The primary fermentation takes place in a resin tank at a slightly lower temperature. The grapes are pressed before fermentation is complete in a stainless steel tank, and then the grapes are placed in French oak barrels (new or second-use barrels) for lactic acid fermentation.
Bottled after 10 months of barrel aging.

Aromas of coffee, raspberry, cherry, spice, herbs, earth and forest.
There is a slightly sweet aftertaste, which suggests it is fermented with natural yeast.
We were able to express the essence of Japanese wine, which is smooth like water yet has a satisfying taste.

Variety - Zweigelt

Alcohol - 10.8% abv

0 sulphites