Les Vins Vivants 
Tomi, Nagano

Grapes: Muscat Bailey A (from Yamanashi)
Type: Red
Style: Dry, light-bodied
Colour: Medium ruby
Alcohol: 8.5%
Wild yeast: Yes
Any added sulphites: No 
Filtered: No
Serving temperature: 10-13°C
Production:  2,500 bottles
Please store in a cool, dark place.

Tasting notes
Fresh, vibrant acidity and a rich fruitiness typical of a nouveau. The aroma features ume (plum) with bonito, herbs, cinnamon, ginger, and a hint of bubblegum. The flavour showcases red fruit notes like red plum and American cherry, offering a surprising body for its alcohol content. With firm acidity, the wine's Muscat Bailey A character will stand out even after a few years of aging, as it settles down. It is recommended to consume within 3 days after opening.

Food pairing
Teriyaki chicken, grilled aubergine, nikujaga (Japanese beef and potato stew), roast chicken, hamburg steak with a Japanese-style sauce, tomato pasta with aubergine and mushrooms, brie, camembert, prosciutto with figs, berry tarts, and dark cherry clafoutis.

Winemaking
This red wine is made from Muscat Bailey A sourced from Yamanashi Prefecture. The whole bunches were fermented in an open wooden vat using a semi-carbonic maceration method, without destemming or crushing. Fermentation was initiated naturally by wild yeast. By the third day, fermentation had begun, and instead of performing punching downs, only a light pumping overs was carried out (gently pouring liquid over the cap with a bucket) to activate the yeast. Due to the high ambient temperature, fermentation progressed smoothly. Around the tenth day, nearing the end of fermentation, the juice was separated from the solids using a pneumatic membrane press, transitioning to fermentation of only the juice. Once fermentation was complete, the wine was stored in a stainless steel tank until bottling, with two rackings performed before bottling. No sulphites were added at any stage of production.  

As securing quality grapes has become increasingly difficult in recent years, the winery was fortunate to obtain Muscat Bailey A from Minami-Alps City in Yamanashi Prefecture. Interestingly, this region is also where winemaker Takahiro Ogino’s childhood home is located. Coincidentally, the grapes were grown in a vineyard just a few minutes from the home. The vineyard was well-maintained, and the grapes were in excellent condition. This wine holds special significance for Takahiro, as it was vinified using grapes grown near his roots. Additionally, 2024 marks exactly ten years since his winemaking experience at a Beaujolais winery in 2014. Given the similarities between Muscat Bailey A and Gamay, he chose to vinify it using the same nouveau-style winemaking approach.

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