PRODUCTS
ASAHA ROSE
福岡県うきは市産の巨峰を100％使用。発酵は、タンクの下半分には全房の巨峰を、その上から除梗を行った巨峰を1:1の割合で投入して行いました。半分は実を潰さないまま発酵を行うことで、部分的にMC（マセラシオン・カルボニック）のような環境をうみだし、MC由来のフレッシュな香味を得るためです。
21日間のマセラシオン後、バスケットプレスでゆっくりプレスを行いステンレスタンクで発酵（総発酵期間は約40日）、熟成を行いました。マセラシオン最終日にかすかな揮発酸を感じたため、プレス後は揮発酸の存在感が強くなりすぎないよう低温でコントロールしようと、アンフォラではなくステンレスタンクでの発酵・熟成を選択しました。約5ヵ月の熟成を経て、少量の揮発酸があることによって酸の少ないブドウである巨峰に不足しがちな“心地よい酸感”を感じられたため、さわやかに楽しめるロゼらしいブレンドにできるよう指向しました。色々なワインとの相性を見ながら、アンフォラで熟成していた同じくうきは市産巨峰100％使用の赤ワインと約5:2の割合でブレンドし、2023年4月7日に瓶詰を行いました。瓶詰までに2度の滓引きを行い、瓶詰前のブレンド時に少量の亜硫酸塩を使用しています。
野生酵母使用。無濾過、無清澄 。補糖、補酸も一切行っておりません。
21日間のマセラシオン後、バスケットプレスでゆっくりプレスを行いステンレスタンクで発酵（総発酵期間は約40日）、熟成を行いました。マセラシオン最終日にかすかな揮発酸を感じたため、プレス後は揮発酸の存在感が強くなりすぎないよう低温でコントロールしようと、アンフォラではなくステンレスタンクでの発酵・熟成を選択しました。約5ヵ月の熟成を経て、少量の揮発酸があることによって酸の少ないブドウである巨峰に不足しがちな“心地よい酸感”を感じられたため、さわやかに楽しめるロゼらしいブレンドにできるよう指向しました。色々なワインとの相性を見ながら、アンフォラで熟成していた同じくうきは市産巨峰100％使用の赤ワインと約5:2の割合でブレンドし、2023年4月7日に瓶詰を行いました。瓶詰までに2度の滓引きを行い、瓶詰前のブレンド時に少量の亜硫酸塩を使用しています。
野生酵母使用。無濾過、無清澄 。補糖、補酸も一切行っておりません。
This rosé wine is made entirely from Kyoho grapes sourced from Ukiha City, Fukuoka Prefecture. The fermentation process began with a unique approach: the bottom half of the tank was filled with whole-cluster Kyoho grapes, while the top half consisted of destemmed Kyoho grapes in a 1:1 ratio. This technique aimed to create a partial carbonic maceration (MC) environment, enhancing the fresh aroma and flavor typical of MC.
After 21 days of maceration, a gentle basket press was employed to press the grapes slowly. The juice was then fermented and aged in stainless steel tanks for a total fermentation period of approximately 40 days.Notably, a slight volatile acidity was detected at the end of maceration. To prevent this from becoming too pronounced, the decision was made to use stainless steel tanks instead of amphora for the subsequent fermentation and aging process, ensuring better temperature control. Following about 5 months of aging, the wine exhibited a pleasant acidity that complemented the naturally low-acid Kyoho grapes, resulting in a refreshing and enjoyable rosé.To achieve a balanced rosé, the wine was blended with another wine made from 100% Kyoho grapes (also sourced from Ukiha City), which had been aged in amphora. The blending ratio was approximately 5:2. Bottling took place on April 7, 2023, after two rounds of racking to ensure clarity. During the final blending before bottling, small amount of sulfur dioxide was added.
The characteristics of this rosé include the use of wild yeast, being unfiltered and unfined, and no chaptalization or acidification. Enjoy this rosé's fresh and vibrant character, crafted through innovative techniques and a commitment to natural winemaking. It is perfect for those seeking a wine that is both unique and reflective of the terroir of Ukiha City.
After 21 days of maceration, a gentle basket press was employed to press the grapes slowly. The juice was then fermented and aged in stainless steel tanks for a total fermentation period of approximately 40 days.Notably, a slight volatile acidity was detected at the end of maceration. To prevent this from becoming too pronounced, the decision was made to use stainless steel tanks instead of amphora for the subsequent fermentation and aging process, ensuring better temperature control. Following about 5 months of aging, the wine exhibited a pleasant acidity that complemented the naturally low-acid Kyoho grapes, resulting in a refreshing and enjoyable rosé.To achieve a balanced rosé, the wine was blended with another wine made from 100% Kyoho grapes (also sourced from Ukiha City), which had been aged in amphora. The blending ratio was approximately 5:2. Bottling took place on April 7, 2023, after two rounds of racking to ensure clarity. During the final blending before bottling, small amount of sulfur dioxide was added.
The characteristics of this rosé include the use of wild yeast, being unfiltered and unfined, and no chaptalization or acidification. Enjoy this rosé's fresh and vibrant character, crafted through innovative techniques and a commitment to natural winemaking. It is perfect for those seeking a wine that is both unique and reflective of the terroir of Ukiha City.
