COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Merlot 38%, Muscat Bailey A 21%, Cabernet Sauvignon 14%, Tannat 6%, Pinot Noir 6%, and others (Hokkaido, Yamagata, Nagano, Tochigi, Yamanashi)
Type: Red
Style: Dry, medium-bodied
Colour: Medium ruby
Alcohol: 12.0%
Wild yeast: Yes
Any added sulphites: 25 ppm 
Filtered: Yes
Serving temperature: 16°C-
Production: 54,360 bottles (750ml) 9,683 bottles (375ml)
Please store in a cool, dark place.

Tasting notes
Aromas of raspberry, strawberry and blueberry are layered with a hint of green pepper–like spice, along with nuances of liquorice and cocoa from oak ageing. The palate shows a light, fresh attack, with very gentle tannins and no harsh edges. Moderate acidity brings vibrancy and juiciness, leading to a supple, well-balanced finish. The wine is expected to retain its fresh fruit character through around 2028, developing greater complexity and richness with further bottle age from 2029 onwards. It can be enjoyed for around five days after opening.

Food pairing
Sukiyaki, teriyaki chicken, rocket and prosciutto salad, chicken liver pâté, white bean cassoulet, turban shell baked in its shell, grilled chicken with rosemary, stir-fried pork with peppers (chinjao rosu), stewed tomatoes and tripe, coq au vin, spaghetti Napolitan, pizza Margherita

Winemaking
Noumin Rosso is a well-balanced Japanese red wine that blends traditional Bordeaux varieties such as Merlot and Cabernet Sauvignon with Muscat Bailey A, a grape native to Japan. It pairs wonderfully with Japanese cuisine, featuring soft tannins, vibrant fruit flavours, and sweet notes derived from barrel ageing.

Carefully selected ripe grapes were sorted, then only the best bunches were destemmed and lightly crushed. The must was transferred into stainless steel tanks and encouraged to ferment gradually, starting at low temperatures. With regular pump-overs (remontage), the must was slowly warmed, allowing natural fermentation with wild yeasts to begin.

After around 10 days of maceration, the wine was pressed once it was confirmed that the alcohol produced during fermentation had gently extracted the desired components from the skins and seeds. A portion of the fruit also underwent carbonic maceration. 

The wine was then transferred into wooden barrels and stainless steel tanks, where malolactic fermentation was encouraged by native lactic acid bacteria. Ageing took place for approximately five to six months in a combination of barrels, oak tanks, and stainless steel tanks. After racking, the wine was bottled unfined, with filtration carried out.

Nutrition Facts per 100ml
Energy: 68 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g