After de-stemming, the Yama Sauvignon was skinfermented in an amphora for 33 days. Muscat Bailey A is 20% whole bunch fermented and skinfermented for 8 days. Steuben and Niagara grapes from Yamagata Prefecture are mixed and de-stemmed, then skinfermented for 8 days. I blended the three after aging them until spring.
Characteristic crisp acidity of mountain grape varieties. And although it is fresh overall, it has a gradual spread of flavor derived from amphora, and a soft astringency can be felt in the aftertaste.
*Skinferment: fermented with the pericarp.
Manufacturer: Grape Republic
Taste: dry / medium