COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Petit Manseng (Yamagata)
Type: Orange
Style: Dry, medium-bodied
Colour: Medium amber
Alcohol: 13.5%
Wild yeast: Yes
Any added sulphites: 25 ppm
Filtered: No
Serving temperature: 10-13°C
Production: 2,797 bottles
Please store in a cool, dark place.

Tasting notes
A complex aroma of mango, apricot, ripe mandarin, honey, tarte Tatin, and pastry dough. On the palate, the sweetness from ripe fruits is balanced by a crisp acidity that ties everything together, leaving a finish with hints of toastiness and a touch of astringency. The tannins are gentle and the wine can be enjoyed on its own.

Food pairing
Jellied chicken skin broth, soufflé omelet, foie gras flan, stir-fried bean sprouts with fish sauce, sautéed ris de veau, baked cod and scallop in pastry, lamb and coriander dumplings, chicken sauté with pernod sauce, margherita pizza

Winemaking
The Cantata di Montagna 2021 is a wine with mountain associations vinified at a mountainous winery in Ashikaga using high-quality grapes sourced from skilled contract farmers in Yamagata Prefecture. The Petit Manseng variety, first planted in 2006 in the Kokoromi Gakuen vineyard (The vineyards of COCO FARM & WINERY) after being brought from the foothills of the Pyrenees in southwestern France, has adapted exceptionally well to Ashikaga's climate and terroir, showcasing its unique characteristics. Since 2008, contract farmers in Yamagata have also been cultivating this variety, leveraging their region’s ideal conditions, including significant diurnal temperature variations.

Fully ripe grapes were gently pressed, with a small amount of destemmed grapes added to the juice to stimulate fermentation. The must underwent maceration in stainless steel tanks for 10–14 days. Daily pumping over extracted components gently from the skins, followed by another pressing after stable alcoholic fermentation. The wine was then transferred to barrels for approximately one month, where fermentation continued with wild yeast. This was followed by malolactic fermentation using wild lactic acid bacteria. The wine was aged for about six months, with roughly 90% in wooden barrels and 10% in stainless steel tanks. After aging, the wine was racked off the lees and blended.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g