【Cave an À Table Kamoshi Koshu 2024】

Orange wine crafted by Masako Azou, a notable winegrower leading the further evolution of Koshu wine

This Koshu grape, grown on a sunny slope in Yamanashi City's Manriki Yamaji, is fermented with wild yeast.
The maceration period is 15 days (3 days until fermentation begins, 7 days for alcoholic fermentation, and 5 days post-fermentation).

After pressing, it is aged for six months in air-permeable resin tanks and concrete tanks, then racked and bottled.
This wine highlights the characteristics of the Koshu grape.

A dry wine with a subtle orange hue derived from the skin and a pleasant astringency.
It pairs very well with slightly bitter vegetables like wild plants, and meat dishes such as pork and chicken.

Cave an is a winery launched in 2022 by Masako Azou, a female winemaker who was responsible for cultivation and winemaking at Marufuji Winery, a long-established winery in Katsunuma, Yamanashi Prefecture.
Their own vineyards are located in the mountainous Manriki area of Yamanashi City, Yamanashi Prefecture, at an elevation of approximately 400m, with six plots (about 1ha) where they cultivate Koshu, Petit Manseng, Albariño, Tannat, Petit Verdot, and Marselan.
In the mountainous Manriki area of Yamanashi City, which Azou describes as "a landscape reminiscent of the prestigious vineyards of Côte de Nuits in Burgundy, France," they aim to create balanced, soft wines that reflect the terroir and pair well with Japanese cuisine.

◆Specs
Category: Orange Wine / Dry
Grape Variety: Koshu
Size: 750ml
Producer: Cave an
Production Area: Manriki, Yamanashi City, Yamanashi Prefecture