COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Koshu 35%, Kerner 34% , Dornfelder 8％, Cabernet Sauvignon 7%, Muscat Bailey A 5 %, Chardonnay 3％, Merlot 3%, Cabernet Franc 2%, others 3％
Type: Semi-sparkling
Style: Dry, medium-bodied
Colour: Pale amber
Alcohol: 12%
Wild yeast: Yes
Any added sulphites: 13 ppm
Filtered: No
Serving temperature: 5-8°C
Production: 5,429 bottles
Please store in a cool, dark place.

Attention!
Chill the bottle thoroughly in an upright position before opening. May spill at high temperatures.

Tasting notes
Mandarin orange, peach and pear fruits with notes of white flowers, biscuit, honey, lees and cloves. Gentle effervescence on the palate. Rounded acidity and ripe fruit throughout, with a lingering lees-derived umami and a slight astringency. Best enjoyed well chilled.

Food pairing
Marinated vegetable with citrus fruits, smoked salmon, fresh oyster, simmered bamboo shoots and wakame seaweed, char-grilled shiitake mushrooms, grilled fish with salt, firefly squid dressed with vinegar and miso, stir-fried pork with ginger sauce, Japanese hot pot, Japanese pickles ‘Narazuke’

Winemaking
COCO FARM & WINERY's ‘OUR COCO PETILLANT’, which was very popular when imported in 2023, is a gently sparkling wine, Petillant, naturally fermented with wild yeasts, unfined and unfiltered; it was vinified with different varieties and proportions from the 2022 vintage, with a residual sugar of 3.0 g/L (15.2 g/L in the 2022 vintage). Note also the inclusion of Koshu, a variety indigenous to Japan.

The selected grapes were destemmed and gently pressed. The grapes were left at a low temperature overnight to settle the solids, and the next day the clear juice was transferred to stainless steel tanks to start fermentation. Fermentation with wild yeasts at around 20°C for about 3 weeks. Fermentation was stopped by cooling when there was a good residual sugar content. The wines were then blended and matured in stainless steel tanks for approximately 4 months. After racking, the wine was bottled unfined and unfiltered. Fermentation started again in the bottle and the carbon dioxide gas produced from the fermentation was trapped in the bottle. A fresh, fruity wine with lees and fine bubbles, it will be fresh and clean from 2024 to 2025, becoming more subdued from 2026 onwards.

Nutrition Facts per 100ml
Energy: 100 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g