Kitani Wine
Kashiba, Nara

Grapes: Merlot 93% (from Mie), Kerner 7% (from Hokkaido)
Type: Red
Style: Dry, medium-bodied
Colour: Medium ruby
Alcohol: 11.5%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 13-16°C
Production: 725 bottles
Please store in a cool, dark place.

Tasting notes
Slightly wild nose reminiscent of southern French natural wines, with volatile acidity and red fruits. Funky, flint and lily-like nuances. The acidity is just the right amount to give a pleasant umami flavour on the palate.

Food pairing
Salt-grilled Ayu sweetfish, sweet and sour pork, Nikujyaga (meat and potato stew Japanese style), Peking duck

Winemaking
This red wine is made from Merlot grown in Iga, Mie, by Marukyo Farm based in Kawai, Nara, with Kerner from Yoichi, Hokkaido. The Merlot was destemmed, crushed and fermented at low temperature in fibre tanks for a week. The cap was punched down by hand twice a day. Pressed while sugar was still present to give a light, dark rosé-like mouthfeel. Then fermented anaerobically in stainless steel tanks. A blend of Syrah and a small amount of Kerner, as if adding Viognier to Syrah in Rhone.

Born in 1989, Kazuto was the youngest person in Japan to launch the winery in 2022, and is truly representative of the next generation of vignerons. The winery is also the first winery in Nara. In Nara, characterised by its gently sloping land with many rice fields, he searched for soil suitable for viticulture and is currently growing 20 varieties on a one-hectare vineyard. He is working hard to pursue the terroir of his home town, Nara. He is a young vigneron who is attracting attention in Japan.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g