Kyoho grapes from organic plots are harvested and selected in the field by volunteers.
Carbonic Maceration in open plastic tanks for 15 days at 15°C (59°F).

 followed by twice-daily hand pigeage.

Fermentation period of 15 days after the start of the pigeage, followed by barrel ageing for 11 months.

11 months in barrels. No wild yeast, no sulfites.

The aroma is complex and delicate
It is different from the typical Kyoho grape that tastes too bright and disappears halfway through, leaving only a gorgeous aroma, but it is a wine of density and richness.
The taste carefully conveys the nuances of the seeds and peel.

300 bottles produces