TSUGARU Winery
Kitatsugaru, Aomori

Grapes: Chardonnay
Type: Orange
Style: Dry, medium-bodied
Colour: Pale orange
Alcohol: 13%
Wild yeast: Yes
Any added sulphites: 20 ppm
Filtered: No
Serving temperature: 10-13°C
Production: 300 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of yellow peach, mango, apricot and honeyed ginger. On the palate, it is like herbal tea as well as citrus fruits such as mandarin. Floral and pollen-like flavours are also present. As an orange wine, it is not too tannic and can be matched with a wide range of dishes. 

Food pairing
Duck confit, peking duck, Japanese-style simmered Kabocha pumpkin, monkfish liver with ponzu sauce, Indian curry, mentaiko pasta, Pad Kra , Achaar

Winemaking
The Chardonnay harvested in Tsuruta town, where the winery is located, was carefully selected in both the vineyard and the winery, then destemmed by hand before being fermented with natural yeast. After approximately one month of maceration, the juice was gently extracted using a basket press and continued fermentation and followed by malolactic fermentation. The wine was left undisturbed in the tank without racking, undergoing a 4-month aging period. Every two weeks, bâtonnage was performed to stir the lees settled at the bottom, integrating the toasty, bread-like aroma characteristic of lees into the wine. Once the desired depth and complexity were achieved, the wine was bottled unfiltered with low sulfites.  

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