The harvested grapes are whole bunch pressed and refrigerated for 1-2 days before fermentation. It was then aged in American oak barrels for 5 months using the Surrey method, during which time it was stirred twice to bring out the creaminess. After barrel aging, it was blended and aged in stainless steel tanks for one month before bottling. Pale gold in color with citrus aromas of caramel and apple. I feel creamy vanilla in the taste of honey and apricot. A well-balanced wine with crisp acidity and clean minerality, and a pleasant aftertaste. 2013 vintage. SAKURA AWARDS 2016 Gold Winner.
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