Producer wine
Grape Republic

COUNTRY :
Japan

REGION :
Yamagata Prefecture

PRODUCTION :

Kazuomi Fujimaki and Takayuki Taira

“Newcomer winery founded in 2017. Our Natural wine products are made of 100% Grape which were ripened in Nanyo City, Yamagata Prefecture climate.

The Terroir (total growth environment in French), not only the climate, terrain or soil but also including people who live there and their cultures of each land. This Terroir is a principal concept to produce natural wine in GRAPEREPUBLIC.

The farmland and brewery facilities are set up in Nanyo City, Yamagata Prefecture where the hills are at the north and the fertile ground spread to the south.

A land suitable for making grapes, where it has a climate with an intense temperature gap, low humidity throughout the day and a smooth drain geology, but cultivation abandoned areas are noticeable here and there now.

By producing a high quality grape and natural wine from here, we would like to gather new farmers or new wineries and revitalize the increasing abandoned farmland. Eventually, collaborations with famous products of Nanyo City or agribuserism will also be developed, and form a big winemaking area like “Grape Republic” throughout the city. That is our concept.

One of the phrases that expresses natural wine of GRAPEREPUBLIC is “Made of 100% Grapes”, we use only the grapes from Nanyo City climate and add nothing else.

Progress of grape cultivation is the same, we do not use any pesticides such as herbicides or insecticides, as well as fertilizers or antioxidants, never adding any sugar or acid, yeast is natural one only.

The acid around the seeds is essential to make wine that the reason we do not treat gibberellin. Whole progress is covered with a sound eco-cycle.

Regardless of appearance or ease of eating, it is a possible method because those grapes are seeking only taste and sugar contents to produce good wine. Grapes harvest was only 100 kg in 2015, and it became 40tons with surrounding farmers cooperation in 2017. It is expected to increase further in the future.

After two years of construction period, the brewery facility was completed at the end of September 2017. A major feature of the facility is a terra cotta pot imported directly from Spain, 17 Amphora.

After dividing the harvested grapes into fruits and branches with a sorting machine, save the foot crushed fruits in Amphora. Seal the pot with the carbon dioxide gas to avoid another fungus affection will ferment itself to become wine.

Manufacturing method by Amphora has existed about 8000 years ago, but since it is suitable for making natural wine, it has recently been revived.

In GRAPEREPUBLIC, we use stainless steel tanks as well, but amphora is the main. This is one of the expression reason of “more viney than the grape itself”. Please feel this natural flavor with your five senses.”

More Info Here

CUVÉES
Wine

“Anfora Bianco”

Region: Yamagata Prefecture
Grape: Niagara, Rosario Bianco, Delaware, Neo Muscat, Chardonnay
Farming: organic
Harvest: by hand
Winemaking: Delaware and Chardonnay direct press. Niagara and Rosario Bianco macerated on skins 24 hours. More Niagara and Neo Muscat whole bunch fermentation for 7 days. blend of all three batches fermented in anfora, aged 8 months.
Fining: none
Filtration: none
Added S02: none

Wine

Anfora Rosso Scuro

Region: Yamagata Prefecture
Grape: Yama Sauvignon, Muscat Bailey A, Steuben, Niagara, Cabernet Franc
Farming: organic
Harvest: by hand
Winemaking: de-stemmed yama sauvignon and cabernet franc fermented in amphora for 33 days. muscat bailey a fermented on skins for 8 days, 20% whole bunch. de-stemmed steuben and niagara fermented on skins for 8 days. the three different fermentations were blended in the spring after aging.
Aging: 6 months in amphora
Fining: none
Filtration: none
Added S02: none

Wine

Rosa Frizzante

Region: Yamagata Prefecture
Grape: 2021 – Delaware, Steuben 2020 – Steuben, Merlot, Muscat Bailey A, Niagara, Delaware, Neo Muscat
Farming: organic
Harvest: by hand
Winemaking: first fermentation in stainless, unfermented Delaware juice starts second fermentation.
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none

Wine

Sidro K

Region: Yamagata Prefecture
Grape: Orin and Kougyoku apples
Farming: organic
Harvest: by hand
Winemaking: pump-overs and lees stirring during fermentation. juice set aside before fermentation is added to adjust sugar content and begin second fermentation in bottle.
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none

Wine

“Anfora Arancione”

Region: Yamagata Prefecture
Grape: 2021 – Delaware, Steuben. 2020 – Delaware, Niagara, Rosario Bianco, Gewürtztraminer, Pinot Gris
Farming: organic
Harvest: by hand
Winemaking: grapes fermented separately, around 10% whole bunch. aged 10 months half in anfora half in stainless steel, blended summer 2022
Fining: none
Filtration: none
Added S02: none

Wine

Anfora Koshu

Region: Yamagata Prefecture
Grape: Koshu
Farming: organic
Harvest: by hand
Winemaking: direct press, 12 hour maceration, spontaneous fermentation in amphora with indigenous yeasts
Aging: 8 months in amphora
Fining: none
Filtration: none
Added S02: none

Wine

Anfora Merlot

Region: Yamagata Prefecture
Grape: Merlot
Farming: organic
Harvest: by hand
Winemaking: destemmed, 15 and 6 day maceration, spontaneous fermentation in amphora with indigenous yeasts
Aging: in amphora
Fining: none
Filtration: none
Added S02: none

Wine

Anfora Rosso

Region: Yamagata Prefecture
Grape: 2021 – Steuben, Delaware, Merlot, Cabernet Sauvignon, Niagara, Neo Muscat. 2020 – Merlot, Muscat Bailey A, Steuben
Farming: organic
Harvest: by hand
Winemaking: all fruit de-stemmed, fermented in anfora, aged 8 months, blended summer 2022
Fining: none
Filtration: none
Added S02: none

Wine

Anfora Sauvignon Blanc

Region: Yamagata Prefecture
Grape: Sauvignon Blanc
Farming: organic
Harvest: by hand
Winemaking: 12 hour maceration, spontaneous fermentation in amphora with indigenous yeasts
Aging: 2 months in amphora, 2 months in stainless steel
Fining: none
Filtration: none
Added S02: 

Wine

“Aromatico” Sparkling

Region: Yamagata Prefecture
Grape: Delaware, Niagara, Neo Muscat
Farming: organic
Harvest: by hand
Winemaking: various amounts of skin contact between 12-24 hours, unfermented Delaware juice starts second fermentation
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none

Wine

“Ambra”

Region: Yamagata Prefecture
Grape: Delaware, Steuben, Niagara
Farming: organic
Harvest: by hand
Winemaking: 12 hour co-maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none

Wine

“Bailey A”

Region: Yamagata Prefecture
Grape: 95% Muscat Bailey A, 5% Cabernet Sauvignon
Farming: organic
Harvest: by hand
Winemaking: 2021 – semi-carbonic 10 day maceration, aged in stainless steel 10 months. bottled summer 2022 with Cabernet. 2020- 24% whole cluster, destemmed, 6 day maceration
Aging: 8 months in stainless steel
Fining: none
Filtration: none
Added S02: none

Wine

Rosso

Region: Yamagata Prefecture
Grape: 2021 – Steuben, Delaware, Cabernet Sauvignon 2020 – Steuben, Sauvignon Blanc
Farming: organic
Harvest: by hand
Winemaking: aged 9-10 months in amphora and stainless steel.
Fining: none
Filtration: none
Added S02: none

Wine

Bianco

Region: Yamagata Prefecture
Grape: 2021 – Delaware, Niagara, Siebel 9110. 2020 – Delaware, Steuben, Koshu
Farming: organic
Harvest: by hand
Winemaking: 12-24 hours of skin contact, all grapes aged in stainless for 10 months then blended in summer 2022.
Fining: none
Filtration: none
Added S02: none

Wine

“Dela Fresca”

Region: Yamagata Prefecture
Grape: Delaware
Farming: organic
Harvest: by hand
Winemaking: 50% direct press, 50% 12 hour maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none

Wine

Rosato

Region: Yamagata Prefecture
Grape: 2021 – Steuben, Delaware, Niagara, Neo Muscat 2020 – Steuben, Delaware, Niagara
Farming: organic
Harvest: by hand
Winemaking: various lengths of maceration from 6-14 days, 15% whole bunch. majority aged in stainless steel, the rest in amphora 10 months, blended summer 2022.
Fining: none
Filtration: none
Added S02: none

Wine

“Cuvée Shinden”

Region: Yamagata Prefecture
Grape: Delaware
Farming: organic
Harvest: by hand
Winemaking: whole cluster, 7 month maceration, spontaneous fermentation in amphora with indigenous yeasts
Aging: in amphora
Fining: none
Filtration: none
Added S02: none

Wine

“Nanyo”

Region: Yamagata Prefecture
Grape: 75% Fuji Apples, 25% La France Pears
Farming: organic
Harvest: by hand
Winemaking: two different fermentations – one with blend of Fuji and La France, one with Fuji only. just before the end of fermentation Fuji juice is added, fermentation continues in the bottle.
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none

Wine

“Apple Republic”

Region: Yamagata Prefecture
Grape: Yamagata Apples
Farming: organic
Harvest: by hand
Winemaking: spontaneous co-fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none