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