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Muscat Berry A (from Yamanashi Prefecture
A natural red wine made from Muscat Berry A (Yamanashi), crafted with whole bunch, semi-carbonic maceration in open wooden vats. Wild yeast fermentation starts on day three, with only light remontage to activate yeast—no punching down. High fermentation temperatures allow a smooth process, and pressing occurs around day 10. The juice finishes fermentation in stainless steel and is racked twice before bottling, with no added sulfur. This fresh, vibrant wine features bright acidity, rich fruit, and notes of plum, bonito, herbs, and spices. Low in alcohol for an easy-drinking experience.