The grapes to produce Koshu Kayagatake Grace Wine were gently pressed in a pneumatic press before being fermented at controlled temperatures in stainless steel to preserve the naturally occurring acidityand pure fruit flavours of the Koshu variety. The Koshu Kayagatake Grace Wine was matured in stainless steel tanks, where it spent three months on its fine lees adding richness and complexity.
Made from Japan’s most important indigenous grape variety. The grapes for this are grown in distinctively volcanic soils with good drainage, providing excellent growing conditions for the Koshu grape. This vineyard has a cooler aspect, allowing the slow maturation of the grapes over a long growing season. Traditional trellis pruning has been cast aside in favour of a modern long cordon training system which helps to control yields; concentrating flavours and sugars to balance the high acidity that occurs naturally in this variety. The grapes were hand harvested at optimum maturity.
Grace Wine was established in 1923, in the Katsunuma province, the birthplace of the Japanese wine industry. The Grace Wine winery believes that great wine is made in the vineyard, they were the first to research and introduce European training and pruning methods introducing such as using long cordon training and Vertical Shoot Positioning in 1990. The wines are made in a modern way to retain the delicate characteristics of this individual and exciting grape variety.