{"title":"15% OFF","description":"","products":[{"product_id":"mambourg-2016-marcel-deiss","title":"Grand Cru Mambourg 2016 Marcel Deiss","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety:\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMixed planting of Pinot Gris, Pinot Noir, Pinot Meunier, Pinot Blanc and Pinot Boulo\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e1.5 ha of south-facing slopes. Altitude 270m. Average age 15 years. Mixed planting of Pinot Gris, Pinot Noir, Pinot Meunier, Pinot Blanc and Pinot Boulo. With a tertiary limestone and marl basement, the lime-magnesium layer of the topsoil receives plenty of sunlight. This field is also characterized by the fact that noble rot does not stick to it due to the strong north wind. The characteristics of the grapes from the terroir are that the tannins are very powerful and round, combined with the extremely low yield of 15-20 hectoliters per hectare, which is the source of the enormous scale in the mouth. . It is a deeply moving work.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":39879156662480,"sku":"","price":20000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/2174ACF7-2850-4401-B7CE-FBB94C923103_1_105_c.jpg?v=1755840357"},{"product_id":"bourgogne-chardonnay-2018-frederic-magnien-ブルゴーニュ-シャルドネ-フレデリック-マニャン","title":"Bourgogne Chardonnay 2019 Frederic Magnien \/ Bourgogne Chardonnay Frederic Magnien","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eBasically an assemblage of three compartments such as Les Graviers in the village of Chambord-Musigny and Les Vaux in the village of Santenay. Altitude 240-300m, total area 2.0ha. Only 2 hours of maceration. It is then fermented with natural yeasts. 10 months barrel aging (about 10% new barrels). Bottled after straining and light filtering.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Mineral feeling with plump fruit flavor\u003c\/p\u003e\n\n Aromas of toasted wood with tropical notes of ripe grapes. It has a mineral and salty taste and is recommended during meals. It goes well with a hearty meal such as meat. \n\u003cdiv data-mce-fragment=\"1\" class=\"product-single__tasting-data\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"wine-data\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"wine-data__graph data-pos-3\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\"\u003e\n\n\u003ch1\u003e Frederic \u003cspan\u003eMagnien\u003c\/span\u003e\n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\"\u003e\n\n\u003cp class=\"category\"\u003e \u003cspan class=\"tasting\"\u003eFranceFrance\u003c\/span\u003e \u003cspan class=\"area\"\u003e\/ Bourgogne\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/08\/15125410\/frederic-magnien-300x300.jpg\" width=\"200\" height=\"200\" alt=\"Frederic Magnien\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e \"Frédéric Magnan has changed\" \/ Bettane\u003c\/h2\u003e\n\n \u003cp\u003eWith the ideal of Leroy wine making, the cultivation manager was transferred from Leroy. The Leroy-style cultivation method is introduced. It has changed from rich to delicate and stretchy burgundy.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e Negothian near Domaine\u003c\/h3\u003e\n\n\u003cp\u003e Many Burgundy producers envy the success of \"Frédéric Magnan\". At the same time, I am surprised by the big changes in wine in recent years. Chablis heavyweight \"Jean-Marc Brocard\", who built the Domaine in his first generation, also praises the work and passion of \"Frédéric\". \u003cimg class=\"alignnone size-medium wp-image-5270\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195915\/FredericMagnien2.jpg\" alt=\"\" width=\"640\" height=\"480\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"Work more in the fields than the vignerons of old. That's why he's always tanned. You seemed to be worried for a while, but now your focus is fixed. Drink wine and you'll understand\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\"Frédéric\" knows every Burgundy vineyard, parcel and owner. For more than 10 years, I've been repeating the process of going out to the fields every day, finding fields that meet the conditions on my own, and negotiating with the owners. They are a new type of negociant who receive a commission from the owner of the field and dispatch a cultivation team to manage the field themselves. On paper, he is a négociant, but he does the same job as a domaine.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The person in charge of cultivation is the person who introduced biodynamics to Leroy and has been directing the cultivation of Leroy for over 30 years. I would like to evolve into a wine that emphasizes the delicate and pure part of the fruit.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eIn order to express the soil as a negociant, it is impossible to buy traditional grapes or barrels. If you can't get involved from cultivation, grow the ideal grapes, and harvest at the ideal timing, you can't make the ideal wine.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Evolution of Village Wine\u003c\/h3\u003e\n\n\u003cp\u003e \"Frédéric\" sticks to the expression of soil. It seems that they are not satisfied with the AOC, which was decided 100 years ago, and have started initiatives that do not fit within that framework. \"Cours de Fer (iron)\" for wine made from iron-rich fields. \"Cours de Roche\" (stone) for wines that combine fields with many stones. And, for wines from vineyards with strong clay, it was described as \"court d'arziel (clay)\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“When making village wines, the individuality of the soil in each field sometimes outweighs the individuality of the village. In that case, I thought I should state the fact.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eSoil and tree age are the most important factors when choosing a field.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Village wines must be at least 40 years old. In order to express the individuality of the soil, it is necessary to extend the roots to some extent, reduce the vigor of the tree, and reduce the amount of water in the tree.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Leroy from D.R.C. \u003c\/h3\u003e\n\n\u003cp\u003e\u003cimg loading=\"lazy\" class=\"alignnone size-medium wp-image-5271\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\"\u003e We have adopted organic farming for more than 10 years and have been cultivating and brewing according to the solar organic method. The recent 'Frederick' is moving towards a more natural and less human intervention.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“I like Leroy more than DRC. I prefer wines that are imperfect but free-flowing and cannot be measured with a ruler, rather than flawless, perfectly organized wines.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eUsually, when the bunches begin to form in the spring, the tips of the vines are cut off to allow the bunches to use the nutrients used to grow the vines. It is a cultivation method that promotes the growth of grapes, and has been introduced by almost all producers.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"I stopped picking the core in spring. The vines do their own distribution of nutrients. Humans shouldn't do it, and the stress of having the vine cut is greater.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Winemaking wants to be a natural form that eliminates the tastes and trends of the maker as much as possible. The brewing process is basically the same for both Grand Cru and AC Burgundy.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Jar (amphora) aging\u003c\/h3\u003e\n\n\u003cp\u003e Frederick's wine was introduced to Japan for the first time through a method called \"barrel selection.\" Importers bought barrels and distributed them in Japan.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Maybe because of the fashion in Japan at the time, Japan only bought 100% new barrels. In fact, the ratio of new barrels was less than 50% even at that time.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e The first \"Frédéric Magnan\" introduced to Japan was only 100% new barrels, so many people still have the image of barrels in his wine. In addition, the 2002s were unfiltered and a bit hazy, and were harvested later and slightly overripe than they are now. And the maceration was also long. In the last few years, the reputation of “Frederick” has skyrocketed. Until the early 2000s, I think there were problems with wine. It may have been a transit point.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Aging in jars (amphoras) has also started. Aging in thin unglazed Spanish jars allows some moisture to evaporate and some condensation.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eUse a jar that is not hardened with beeswax on the inside. There are no aroma or water-soluble ingredients, so it does not add tannins or aromas to the wine like barriques do.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It brings out the individuality of the grapes themselves, but at this stage, we have determined that it lacks complexity on its own. Balanced by assemblage with barrique-aged wine.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e In the 2012 edition of Bettane Desseauve, it received 4 BD marks, the highest rating as a négociant, and was rated higher than a first-class domaine. Bettane's comments were impressive and accurate.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Frédéric Magnan has changed. It must be distinguished from other negociants. After a difficult year in 2008, it turned out very nicely, and 2009 proved it to be the real deal. I'm looking forward to the future.』 \u003cimg loading=\"lazy\" class=\"alignnone size-medium wp-image-5269\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 2560w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40156341731536,"sku":"","price":5390.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/5A418C1A-6939-4CCC-8706-8B7DB7427006_1_201_a.jpg?v=1733544792"},{"product_id":"duc-des-nauves-2018-デュック-デ-ノーヴ","title":"Duc des Nauves 2020 Chateau Le Puy","description":"\u003cp\u003e France Bordeaux\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: Merlot, Cabernet Franc, Cabernet Sauvignon\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eMade with young grapes from Chateau Le Puy. Biodimi. Fermented and aged in small concrete tanks divided into sections. Without any pichage or remontage, the cap is submerged in the wine with a net to prevent excessive extraction. This is completely different from other Bordeaux.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe balance between fruit and acid is very good, and the delicate, velvety red fruit aromas and fine-grained tannins that are characteristic of Le Puy spread out.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40156353790160,"sku":"","price":3520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/DCA79BCD-BAD8-45BF-8C58-E49C5047986F_1_201_a.jpg?v=1731239636"},{"product_id":"emilia-barbera-2006-la-stoppa-エミリア-ロッソ-バルベーラ-ラ-ストッパ","title":"Emilia Barbera 2010 La Stoppa \/ Emilia Rosso Barbera La Stoppa","description":"\u003cp\u003e Italy\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eEmilia Romagna\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Barbera\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAverage age 40 years. Fields with low-grade plowing have little nitrogen and are in a lean state. The afflicted Barbera has low yields but high concentration. After harvesting, the grapes are destemmed and fermented in stainless steel tanks using only wild yeasts. Maceration takes about 30 days. Fermentation continues slowly for over a year. Malolactic does not occur because the pH is low. Aging in old barriques for 12 months followed by a minimum of 2 years in bottle. Ship when ready to drink.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eA deep fragrance that has been aged with the lees, sweetness and volume, and a very good balance of acidity. A rich flavor unique to late-harvested Barbera. Experience the taste of aging.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40208860807376,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/DF5FBC76-5B3C-42FD-A27C-71DBD788D750_4_5005_c.jpg?v=1768026536"},{"product_id":"carte-dor-drappier-カルトドール-ドラピエ","title":"Carte d'Or Drappier","description":"\u003cp\u003e french champagne\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: Pinot Noir, Chardonnay, Pinot Meunier\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSince it is a cuvee that aims to maximize the individuality of the Cote des Bars, the ratio of Pinot Noir is increasing year by year. Press gently with air pressure instead of vertical press. This press does not come into contact with air, so it retains its freshness. Fermented with wild yeasts at low temperature for 2 weeks. Only 5% is aged in wooden barrels to give it a complex taste. Dosage 7g\/L.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40209239441616,"sku":"","price":9130.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/89F76918-FE40-4B89-B80D-E6446B9125BD_1_201_a.jpg?v=1752122797"},{"product_id":"riesling-grand-cru-kastelberg-2016-marc-kreydenweiss-カステルベルグ-グラン-クリュ-リースリング-マルク-クライデンヴァイス","title":"Riesling Grand Cru Kastelberg 2016 Marc Kreydenweiss","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Riesling\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eA classic maker boasting a history of over 300 years, but avant-garde, such as etiquette that changes every year, the introduction of biodynamics, and advancement to the Rhone. We are also challenging long-term maceration and amphora.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e A special soil containing marble. A sweet scent like lemon and honey. Complex taste with beautiful acidity. Deep and smooth mouthfeel.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40314521026768,"sku":"","price":17600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/1E305736-5A6F-405F-90CB-F1330C45AC92_1_201_a.jpg?v=1781843160"},{"product_id":"macon-pierreclos-le-chavigne2018-guffens-heynen-マコン-ピエールクロ-ル-シャヴィーニュ-ギュファン-エナン","title":"Macon Pierreclos \"Le Chavigne\"2018 Guffens Heynen","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003ch2\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/p\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"It's always a great moment to taste the wines of this unconventional winemaker.\"\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Le guide des meilleurs vins de France2015 \"Domaine Gyufan Henin\" has the highest rating of 3 stars in RVF. It has also received the highest rating of 5 stars in \"Béttane de Sauve\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In Burgundy, only 11 restaurants, including Romanée-Conti and Rousseau, have five-star ratings. The magician of white wine.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe head of the family, Jean-Marie Gufan, is a Belgian who moved to Burgundy with his wife in the 1970s. He was in an environment that had nothing to do with wine making, but he quickly became one of the top producers. Everyone calls him a \"genius\". Even during the tasting, he judges the wine with his senses, like an artist. Unique expression. Express the power of wine.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"At Verger, we always choose good grapes ourselves to bring out the expression of the field. It's a fun job. Gyufan Hénin confirms and enhances the potential of his grapes every year.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eI own 3.5ha of the 4.5ha Le Chavigne division in Pierreclo village. Clay soils with very high lime content on steep south-west facing slopes. The tree is over 80 years old in the tallest section. Harvesting is done in three batches to ensure perfect ripeness. Hand-crushed and first-pressed for long-term fermentation in large barrels.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40398427455696,"sku":"","price":10780.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/189679AE-F1CC-4C05-B4E1-A7F6DF8288DD_1_201_a.jpg?v=1759038137"},{"product_id":"langhe-rosso-2018-g-d-vajra-ランゲ-ロッソ-ｇ-ｄ-ヴァイラ","title":"Langhe Rosso 2018 GDVajra","description":"\u003cp\u003e Italy Piedmont\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNebbiolo, Barbera, Dolcetto, Freisa, Alvarossa, Pinot Noir\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eCasual wine made using young trees from each field. A precious wine in Piedmont that has a short aftertaste but is easy to match with any dish.\u003c\/span\u003e\u003c\/p\u003e\n\n GD Vaira is a representative maker of Barolo Village, where many brewers learned and became independent. Mr. Aldo, the head of the family, is a brewer and personality who is loved by many brewers as a teacher. Giuseppe of the son participates in brewing now, too.\n \u003cp\u003eLange Rosso is made using young trees from each vineyard. Blended with Nebbiolo, Barbera and Dolcetto, along with small amounts of Freisa, Alvarossa and Pinot Noir. As Isidro, who is in charge of cultivating, describes it as \"a soccer team with Nebbiolo as the captain\", the individuality of each variety is well harmonized. The sweetness of black fruits brings refinement and elegance, creating a rich flavor. It's a casual wine that is easy to match with any dish!\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40564711030992,"sku":"","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/A3273D28-5A64-47F9-8D86-8B9C5D0B7918_1_105_c.jpg?v=1785997300"},{"product_id":"riesling-grand-cru-wiebelsberg-2018-marc-kreydenweiss-リースリング-グラン-クリュ-ヴィヴェルスベルグ-マルク-クライデンヴァイス","title":"Riesling Grand Cru \"Wiebelsberg\" 2018 Marc Kreydenweiss","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n \u003cp\u003eGrape variety: Riesling\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eSlightly gradual southeast facing slope adjacent to Kastelberg. Rare pink (oxidized) sandstone with clay underlay. Sandstone provides strong acids.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eA classic maker boasting a history of over 300 years, but avant-garde, such as etiquette that changes every year, the introduction of biodynamics, and advancement to the Rhone. We are also challenging long-term maceration and amphora.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eYou can feel the overwhelming strength of the grapes in the Grand Cru field. The sweetness of the fruit is felt, and the volume is moderate, but the volatile acid balances the overall balance.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":40597563375824,"sku":"","price":9790.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/0F60C14F-58D6-41AD-AF3A-8101EE68D40D_1_201_a.jpg?v=1781842621"},{"product_id":"aglianico-campania-passo-del-lupo-2018-benito-ferrara-アリアニコ-カンパーニャ-パッソ-デル-ルポ-ベニート-フェラーラ","title":"Aglianico Campania \"Passo del Lupo\" 2018 Benito Ferrara","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Campagna\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Aglianico\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter harvesting, all grapes are destemmed and placed in large stainless steel tanks. Keep cold with dry ice for 1 day before fermentation. The maceration is short, about one week, and is a light extraction. Pumping over once a day. After fermentation, it is transferred several times and aged only in stainless steel tanks for 7 months.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42084258676944,"sku":"","price":3300.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/24AE409B-6729-48DA-A20A-D8A9442B9AD1_1_105_c.jpg?v=1785997277"},{"product_id":"emilien-2017-chateau-le-puy-エミリアン-シャトー-ル-ピュイ","title":"Emilien 2017 Chateau Le Puy","description":"\u003cp\u003e France Bordeaux\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: \u003cspan data-mce-fragment=\"1\"\u003e85% Merlot, 14% Cabernet Sauvignon, 1% Carmenère\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe pure aroma of red fruits and the nuances of a moist forest such as mushrooms. There is a sense of transparency, and the taste supported by beautiful acid and minerals continues for a long time. It has an elegant and supple tannin flavor that is hard to believe from Bordeaux, which has a lot of rich flavors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eBiodynamic. 100% destemmed. Maceration for 4 weeks in concrete tanks. The cap is submerged in the wine with a net (no pichage or remontage) to suppress extraction. Aged for 12 months in large oak barrels without racking and for another 12 months in 250L old wooden barrels. Antioxidants are added in very small amounts during aging in large barrels.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eA biodynamic chateau in Bordeaux that has been around for\u003c\/span\u003e \u003cspan\u003e400\u003c\/span\u003e years. \u003cspan\u003eWe continue our unique biodynamic farming method in a field where the ecosystem is preserved.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42094223130832,"sku":"","price":9460.0,"currency_code":"JPY","in_stock":false}]},{"product_id":"joyea-organic-sparkling-chardonnay-pierre-chavin-ジョエア-オーガニック-スパークリング-シャルドネ-ピエール-シャヴァン-375ml","title":"JOYEA Organic Sparkling Chardonnay Pierre Chavin 375ml","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eJoea is a wine-tasting beverage jointly developed by French up-and-coming winery Domaine Pierre Chavin and Enoteca. Using organically grown grapes and using a unique manufacturing method to achieve low calorie content, this is the perfect bottle for the health-conscious trend. Although the alcohol content is less than 0.1%, it has an authentic finish with a sparkling wine flavor. *Wine-taste beverages (with an alcohol content of 0.005% or more and less than 0.5%)\u003c\/span\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42143344656592,"sku":"","price":1200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/7223649A-B26A-430E-8C1D-F90BF9B07692_1_201_a.jpg?v=1758522562"},{"product_id":"eros-de-david-2020-les-vins-pirouettes-エロス-ド-ダヴィデ-レ-ヴァン-ピルエッ","title":"Eros de David 2020 Les Vins Pirouettes","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: 50% Riesling, 50% Gewurztraminer \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003e10\u003c\/span\u003e \u003cspan\u003edays maceration. Fermented in old oak barrels with only wild yeasts. It has a fairly strong orange color and a unique flavor like Chinese quince and orange. No antioxidant added.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eChristian of \"Domaine Binaire\" started Negos not only brewing in his own field. Using the grapes from the fields of the four friends, we brew a fun Alsace wine that allows you to enjoy the fruit more honestly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eUses only grapes from fellow winemakers\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eSpeaking of Alsace's Van Nature, the name \"Domaine Binner\" always comes up. The domaine, which has been working on pesticide-free cultivation for a long time, has been attracting more attention since the current head of the family, \"Christian\". “Les Vinaires” is a negociant that “Christian” started in 2010. The grapes used are the grapes of four friends who are working on natural wine making. “Christian” is in charge of brewing while also involved in cultivation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It is made with the same philosophy as Domaine Viner, but the soil is different and the condition of the trees is different, so it has a different personality. The fields of the domaine have soil that is compatible with Riesling, but many of the fields of my friends can express fruits such as Muscat and Pinot Gris.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eRiesling Optimal Build Stocklet\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eMany of the fields used for \"Les Vinaires\" are located south of \"Colmar\". In Alsace, where diverse soils are intricately combined like a mosaic, this friend's field is weathered lime soil containing a lot of marl. This area was created by the collapse of a huge mountain range that existed from the Baden region of Germany to the Vosges called the Black Forest. Protected by a mountain range, the vineyards have the lowest rainfall in Alsace.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It goes well with Gewurztraminer and Pinot Gris. The wine is meaty and can be enjoyed young. The incense also opens from the beginning. Of course, like the Domaine, all fields are biodynamically introduced.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIn addition, we also own the “Build Stockle” field, which is the ideal land for Riesling and is the dream of many producers.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Buildstock is great. It is poor with good lime soil containing pebbles and mud. Perfect conditions for Riesling. The tree is 40 years old』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIt is located near the level below the Grand Cru \"Obermorschwihr\". Although it is not classified as a Grand Cru, it has more potential than a Grand Cru due to its soil, south-facing slopes, and good ventilation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eCultivate the power of the vine\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Wine is made in the vineyard, not in the winery. The vitality of grapes makes wine. Start with the fields.』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMy friend's field has more young trees than the \"Christian\" field. The vines don't have that much vitality yet, so no truly great wines are born.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Young grapes can express the fruit, but they cannot express the soil. Sometimes you can do it only when you get older. At the same time, there is also the joy of being young.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e“Crémant Zero Dosage” is very popular among fellow brewers. Fermented with only wild yeasts, no dosage, no added SO2. Only 2,800 bottles.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Even during the second fermentation in the bottle, no sugar or yeast is added. Just add the grape juice of the year. Foam made without adding anything other than grapes. I wanted to try making one.』\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42143359860944,"sku":"","price":4290.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/D253486F-5B7B-460E-8CFB-536431262B57_1_201_a_3d6f8e25-6aa1-4ac6-84cb-0413f15b0eba.jpg?v=1772947514"},{"product_id":"ultra-violet-de-david-2020-les-vins-pirouettes-ウルトラ-ヴィオレット-ド-ダヴィデ-レ-ヴァン-ピルエット","title":"Ultra Violet de David 2020 Les Vins Pirouettes","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAuxerrois, Pinot Blanc, Pinot Noir, Muscat, Pinot Gris, Riesling, Gewurztraminer\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eHarvested by hand, the rotten fruit is removed on the spot, and the whole bunch\u003c\/span\u003e \u003cspan\u003eis fermented with maceration for\u003c\/span\u003e \u003cspan\u003e5\u003c\/span\u003e days. \u003cspan\u003eEverything from fermentation to aging is done in stainless steel tanks. No antioxidant added.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e Aromas of pomegranate, blood orange and ripe raspberries. Moderate tannins are comfortable, fresh, bewitching and elegant taste.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eChristian of \"Domaine Binaire\" started Negos not only brewing in his own field. Using the grapes from the fields of the four friends, we brew a fun Alsace wine that allows you to enjoy the fruit more honestly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eUses only grapes from fellow winemakers\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eSpeaking of Alsace's Van Nature, the name \"Domaine Binner\" always comes up. The domaine, which has been working on pesticide-free cultivation for a long time, has been attracting more attention since the current head of the family, \"Christian\". “Les Vinaires” is a negociant that “Christian” started in 2010. The grapes used are the grapes of four friends who are working on natural wine making. “Christian” is in charge of brewing while also involved in cultivation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It is made with the same philosophy as Domaine Viner, but the soil is different and the condition of the trees is different, so it has a different personality. The fields of the domaine have soil that is compatible with Riesling, but many of the fields of my friends can express fruits such as Muscat and Pinot Gris.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eRiesling Optimal Build Stocklet\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eMany of the fields used for \"Les Vinaires\" are located south of \"Colmar\". In Alsace, where diverse soils are intricately combined like a mosaic, this friend's field is weathered lime soil containing a lot of marl. This area was created by the collapse of a huge mountain range that existed from the Baden region of Germany to the Vosges called the Black Forest. Protected by a mountain range, the vineyards have the lowest rainfall in Alsace.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It goes well with Gewurztraminer and Pinot Gris. The wine is meaty and can be enjoyed young. The incense also opens from the beginning. Of course, like the Domaine, all fields are biodynamically introduced.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIn addition, we also own the “Build Stockle” field, which is the ideal land for Riesling and is the dream of many producers.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Buildstock is great. It is poor with good lime soil containing pebbles and mud. Perfect conditions for Riesling. The tree is 40 years old』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIt is located near the level below the Grand Cru \"Obermorschwihr\". Although it is not classified as a Grand Cru, it has more potential than a Grand Cru due to its soil, south-facing slopes, and good ventilation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eCultivate the power of the vine\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Wine is made in the vineyard, not in the winery. The vitality of grapes makes wine. Start with the fields.』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMy friend's field has more young trees than the \"Christian\" field. The vines don't have that much vitality yet, so no truly great wines are born.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Young grapes can express the fruit, but they cannot express the soil. Sometimes you can do it only when you get older. At the same time, there is also the joy of being young.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e“Crémant Zero Dosage” is very popular among fellow brewers. Fermented with only wild yeasts, no dosage, no added SO2. Only 2,800 bottles.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Even during the second fermentation in the bottle, no sugar or yeast is added. Just add the grape juice of the year. Foam made without adding anything other than grapes. I wanted to try making one.』\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42143364907216,"sku":"","price":5280.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/AF6F2EFF-3334-4FC8-A295-3036A97DC98D_4_5005_c.jpg?v=1738225918"},{"product_id":"oxydatif-stephane2018-les-vins-pirouettes-オキシダティヴ-ド-ステファン-レ-ヴァン-ピルエット-500ml","title":"Oxydatif Stephane2018 Les Vins Pirouettes ≪500ml≫","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape varieties: Silvaner, Pinot Gris, Pinot Noir, Gewurztraminer \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003eA wine that is matured while adding flor without supplemental liquor in solera aging, which was made\u003c\/span\u003e \u003cspan\u003eexperimentally in\u003c\/span\u003e only \u003cspan\u003eone\u003c\/span\u003e barrel. \u003cspan\u003eUses only grapes from old compartments where the grapes themselves have strength. After the wine is transferred to old barrels, it gets its unique taste by coexisting with oxygen without the use of antioxidants. Umami Bomb! Volatile Bomb!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eChristian of \"Domaine Binaire\" started Negos not only brewing in his own field. Using the grapes from the fields of the four friends, we brew a fun Alsace wine that allows you to enjoy the fruit more honestly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eUses only grapes from fellow winemakers\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eSpeaking of Alsace's Van Nature, the name \"Domaine Binner\" always comes up. The domaine, which has been working on pesticide-free cultivation for a long time, has been attracting more attention since the current head of the family, \"Christian\". “Les Vinaires” is a negociant that “Christian” started in 2010. The grapes used are the grapes of four friends who are working on natural wine making. “Christian” is in charge of brewing while also involved in cultivation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It is made with the same philosophy as Domaine Viner, but the soil is different and the condition of the trees is different, so it has a different personality. The fields of the domaine have soil that is compatible with Riesling, but many of the fields of my friends can express fruits such as Muscat and Pinot Gris.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eRiesling Optimal Build Stocklet\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eMany of the fields used for \"Les Vinaires\" are located south of \"Colmar\". In Alsace, where diverse soils are intricately combined like a mosaic, this friend's field is weathered lime soil containing a lot of marl. This area was created by the collapse of a huge mountain range that existed from the Baden region of Germany to the Vosges called the Black Forest. Protected by a mountain range, the vineyards have the lowest rainfall in Alsace.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It goes well with Gewurztraminer and Pinot Gris. The wine is meaty and can be enjoyed young. The incense also opens from the beginning. Of course, like the Domaine, all fields are biodynamically introduced.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIn addition, we also own the “Build Stockle” field, which is the ideal land for Riesling and is the dream of many producers.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Buildstock is great. It is poor with good lime soil containing pebbles and mud. Perfect conditions for Riesling. The tree is 40 years old』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIt is located near the level below the Grand Cru \"Obermorschwihr\". Although it is not classified as a Grand Cru, it has more potential than a Grand Cru due to its soil, south-facing slopes, and good ventilation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eCultivate the power of the vine\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Wine is made in the vineyard, not in the winery. The vitality of grapes makes wine. Start with the fields.』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMy friend's field has more young trees than the \"Christian\" field. The vines don't have that much vitality yet, so no truly great wines are born.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Young grapes can express the fruit, but they cannot express the soil. Sometimes you can do it only when you get older. At the same time, there is also the joy of being young.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e“Crémant Zero Dosage” is very popular among fellow brewers. Fermented with only wild yeasts, no dosage, no added SO2. Only 2,800 bottles.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Even during the second fermentation in the bottle, no sugar or yeast is added. Just add the grape juice of the year. Foam made without adding anything other than grapes. I wanted to try making one.』\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42143371690192,"sku":"","price":6490.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/F03D6959-723C-4FAE-93E1-9DB424520875_1_105_c.jpg?v=1737170058"},{"product_id":"pinot-noir-de-raphael-brutal2019-les-vins-pirouettes-ピノ-ノワール-ブリュタル-ド-ラファエル-レ-ヴァン-ピルエット","title":"Pinot Noir de Raphael \"Brutal\"2019 Les Vins Pirouettes","description":"\u003cp\u003e France Alsace\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Noir \u003c\/p\u003e\n\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eMade only with grapes with the highest potential.\u003c\/span\u003e \u003cspan\u003eThe deliciousness lasts for\u003c\/span\u003e \u003cspan\u003e2\u003c\/span\u003e weeks \u003cspan\u003eafter opening\u003c\/span\u003e without falling at all. \u003cspan\u003eamazing...\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eChristian of \"Domaine Binaire\" started Negos not only brewing in his own field. Using the grapes from the fields of the four friends, we brew a fun Alsace wine that allows you to enjoy the fruit more honestly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eUses only grapes from fellow winemakers\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eSpeaking of Alsace's Van Nature, the name \"Domaine Binner\" always comes up. The domaine, which has been working on pesticide-free cultivation for a long time, has been attracting more attention since the current head of the family, \"Christian\". “Les Vinaires” is a negociant that “Christian” started in 2010. The grapes used are the grapes of four friends who are working on natural wine making. “Christian” is in charge of brewing while also involved in cultivation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It is made with the same philosophy as Domaine Viner, but the soil is different and the condition of the trees is different, so it has a different personality. The fields of the domaine have soil that is compatible with Riesling, but many of the fields of my friends can express fruits such as Muscat and Pinot Gris.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eRiesling Optimal Build Stocklet\u003c\/span\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan\u003eMany of the fields used for \"Les Vinaires\" are located south of \"Colmar\". In Alsace, where diverse soils are intricately combined like a mosaic, this friend's field is weathered lime soil containing a lot of marl. This area was created by the collapse of a huge mountain range that existed from the Baden region of Germany to the Vosges called the Black Forest. Protected by a mountain range, the vineyards have the lowest rainfall in Alsace.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“It goes well with Gewurztraminer and Pinot Gris. The wine is meaty and can be enjoyed young. The incense also opens from the beginning. Of course, like the Domaine, all fields are biodynamically introduced.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIn addition, we also own the “Build Stockle” field, which is the ideal land for Riesling and is the dream of many producers.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Buildstock is great. It is poor with good lime soil containing pebbles and mud. Perfect conditions for Riesling. The tree is 40 years old』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIt is located near the level below the Grand Cru \"Obermorschwihr\". Although it is not classified as a Grand Cru, it has more potential than a Grand Cru due to its soil, south-facing slopes, and good ventilation.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e \u003cspan\u003eCultivate the power of the vine\u003c\/span\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Wine is made in the vineyard, not in the winery. The vitality of grapes makes wine. Start with the fields.』\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMy friend's field has more young trees than the \"Christian\" field. The vines don't have that much vitality yet, so no truly great wines are born.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Young grapes can express the fruit, but they cannot express the soil. Sometimes you can do it only when you get older. At the same time, there is also the joy of being young.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e“Crémant Zero Dosage” is very popular among fellow brewers. Fermented with only wild yeasts, no dosage, no added SO2. Only 2,800 bottles.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Even during the second fermentation in the bottle, no sugar or yeast is added. Just add the grape juice of the year. Foam made without adding anything other than grapes. I wanted to try making one.』\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42143378931920,"sku":"","price":4950.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/A18BA0E2-A487-4C5D-8255-364E32B67EDE_4_5005_c.jpg?v=1738225999"},{"product_id":"a-chic-2020-larmonia","title":"\"a+\" Chic 2020 l'Armonia","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eVeneto\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eChardonnay, Durella\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe Chardonnay is macerated and aged for 10 days in Tuscan amphora made in Galestro.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eRich fruity aromas of apples, honey and white flowers. There is also a thickness and complex taste that comes from the pericarp and seeds, and the wine alone is very satisfying!\u003cbr\u003e\u003cbr\u003e Late-picked Durella grapes are fermented in stainless steel. Aged for 5 months in Slovenian and Hungarian oak barrels. After bottling, add frozen grape juice for secondary fermentation. Disgorgement after 8 months in bottle.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eBiodynamic producers who simply harmonize with nature in POP\u003cbr\u003e\u003cbr\u003e The owner of Larmonia, Andrea Pendin, was inspired by the many natural farming methods in Italy while studying \"food\" at the Gastronomic University of Parma. Among them, you will be fascinated by encountering natural wines. While working as a designer, I made preparations and launched my own winery in 2009.\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003eHe purchased a field in Montecchio Maggiore, Vicenza, and continued biodinami farming for 6 years to regenerate the field with the advice of winemakers. We worked with the idea of ​​giving top priority to respecting nature, the land, and the traditions built by people, and the fields were wonderfully stabilized, making it possible to naturally brew with indigenous varieties.\u003cbr\u003e\u003cbr\u003e The soil in Montecchio is a calcareous clay with marls, while in the vicinity of Larmonia it is volcanic and basaltic, suitable for the production of frizzante and white wine. In ancient times, this land was a sea, and volcanic eruptions lifted the land to form the current land of Vicenza. The soil is rich in minerals and is said to produce elegant wines that can be aged.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42174934057168,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/6471C7D3-DFC9-4F64-83E3-01CC2649787D_1_105_c.jpg?v=1734675243"},{"product_id":"saint-veran-2018-guffens-heynen-サン-ヴェラン","title":"Saint Veran 2018 Guffens Heynen","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAn assemblage of three parcels of grapes with different soils from Saint-Véran. Relatively young grapes are used, but the plots used differ depending on the vintage. All harvested by hand and fermented in open wooden vats. Aging is done in barriques (some new barrels). Bottling after one year.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Freshness and beautiful acidity, slight oak and fresh fruit aroma. Plump taste and mellow mouthfeel.\u003c\/p\u003e\n\n\u003cp\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/p\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42786943631568,"sku":"","price":16000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/55472525-0ECD-4C23-BF57-3C7DD9B88435_1_201_a.jpg?v=1759039171"},{"product_id":"unlitro-2019-ampeleia-foradori-1000ml-ウンリトロ-アンペレイア-フォラドーリ","title":"Unlitro 2021 Ampeleia (Foradori) 1000ml","description":"\u003cp\u003e italy tuscany\u003c\/p\u003e\n\n\u003cp\u003e Grape variety:\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eAlicante Nero (Grenache), Carignan, Mourvèdre, Sangiovese, Alicante Bouchet\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAmpereia Sotto, a sandy field near the sea. The altitude is about 200m and it is influenced by the sea. Mainly Alicante Nero (Grenache) with Carignan, Mourvèdre, Sangiovese and Alicante Bouchet. Fermented for each variety in cement and enamel tanks. Assembled and aged for 6 months in cement tanks. Aiming for a fresh and bright wine that can be drunk every day.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Familiar taste that can only be made with mixed planting and mixed brewing\u003c\/p\u003e\n\n\u003cp\u003e The utopia that Elisabetta of \"Foladori\" has arrived at is \"Roccatederigi\" on the outskirts of Maremma. There is only one cantina here, and it is all surrounded by forest. Making ideal wine in a utopia where biodiversity is maintained.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42786979938512,"sku":"","price":3300.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/A78B1AB5-345C-4B1C-94BD-EAFD31C2D110_1_201_a.jpg?v=1737171074"},{"product_id":"etna-bianco-2020-benanti-エトナ-ビアンコ-ベナンティ","title":"Etna Bianco 2020 Benanti","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Sicily\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: Carricante\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e100% Caricante. Do not use catalats. A field with an altitude of 900 to 1000m. A blend of fields in Milo on the east side of Etna and Santa Maria di Ricodia on the south side. Strong volcanic and sandy soils, very mineral rich. Trees are 35 to 50 years old. Fermentation in stainless steel tanks. No barrel aging. Yeast used as a starter is compatible with Caricante collected from the field.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e Hard and straight taste of Caricante\u003c\/h3\u003e\n\n\u003cp\u003e The taste of minerality and sourness peculiar to Caricante stands out more than the fruit. The aftertaste is a little salty with a hint of citrus like lemon.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":42921627386064,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/F71DA4C6-15E6-4163-BDEC-A3B08CE4F61E_4_5005_c.jpg?v=1768026568"},{"product_id":"brut-nature-sans-soufre-drappier-ブリュット-ナチュール-サン-スフル-ドラピエ","title":"Brut Nature \"Sans Soufre\" Drappier","description":"\u003cp\u003e french champagne\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Noir\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eOnly grapes from fields with a lot of sunshine are used on the south slope of Urville village. It is distinguished from the field stage. Also, harvesting is done later than usual, so you don't feel skinny even without dosage. 10% for reserve wines (5% for Sanssoufle). No filters. Rosé is a Saigner that has been macerated for 2 days before fermentation. Fermentation in stainless steel tanks. Aged for 36 months or more.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\"\u003e\n\n\u003ch1\u003e \u003cspan\u003eDrappier\u003c\/span\u003e\n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\"\u003e\n\n\u003cp class=\"category\"\u003e \u003cspan class=\"tasting\"\u003eFranceFrance\u003c\/span\u003e \u003cspan class=\"area\"\u003e\/ Champagne\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg alt=\"Drappier\" height=\"200\" width=\"200\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/08\/15125357\/drappier-300x300.jpg\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Champagne loved by Marcel Lapierre\u003c\/h2\u003e\n\n \u003cp\u003eChampagne that also drinks \"Marcel Lapierre\", \"Philippe Pakalet\", \"Ch. Le Puy\" and \"Jacques Cerros\". Pinot Noir is mainly cultivated in the southern Côte des Barres. He is also known as the leading expert in brut nature.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e loved by naturalists\u003c\/h3\u003e\n\n\u003cp\u003e A meal with 'Philippe Pakare' begins with 'drappier'. The Brut Nature recommended by Cave Oger, a popular wine shop in Paris, is also \"Drappier\". Luciano Pavarotti, one of the world's top three tenors, drank it before singing \"Drapier\" because it was gentle on his throat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"Champagne loved by people who love nature and art. It is made for those who seek genuine purity.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 967w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 660w\" height=\"428\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg\" class=\"alignnone size-medium wp-image-5293\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eAt the southern tip of Champagne, in the village of Urville, Aube. The underground cellars built by Syrtasian monks in the 12th century are still in use today, indicating that wine has been made in this area since that time (older than Dom Pérignon). Drappier, who started making champagne in this area since 1808, is the eighth generation of the current head of the family, Michel. Unlike other major maisons, it has always been family run.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Pursuing completely pesticide-free and non-dosage\u003c\/h3\u003e\n\n\u003cp\u003e Since 1989, we have practiced organic farming without using any pesticides in our 53ha field. The trigger was the birth of their eldest daughter, Charlene.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"When I thought about my children's future, I decided that I should do natural farming and grape cultivation.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eBut the transition to biologic wasn't easy. Switching from synthetic fertilizers to compost. Due to non-use of pesticides, disease and pest damage increased, and the yield decreased by 30%. Soil improvement has progressed slowly and we are now harvesting grapes with more character and strength than before.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The vineyards look bad. But that's what it really is. Rather than static, it is a field of motion full of life.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Dosage has a great influence on the taste. At \"Drappier\", liqueurs are handcrafted for each variety by adding sucrose to wine and aging for 25 years. And a small amount of the same thing as the cepage of each cuvée is added. Brut is allowed up to 15g\/l, Carte d'Or is 6g\/l.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“The lack of dosage is something we can do because the grapes are strong and we can express our individuality with biologic. Unless the fruit is fully ripe and strong, a low dosage of about 6g will result in a lonely wine without a skeleton.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e No SO2\/Non-dosage\/PN\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"Sulfuric acid removes the flavor. It's an irritant, even if it's a small amount. The amount added is gradually reduced to achieve purity. At present, it is normally used around 100 mg\/l, but it has been reduced to 35 mg\/l.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eHarvested grapes are subdivided and transported to tanks as quickly as possible. Fermentation starts slowly using wild yeast under complete temperature control of 18 degrees. In order to cut off oxygen, we adopted a gravity system in which the compressor was installed directly above the fermentation tank. Even without SO2, juice turns into wine without bacterial attack. In 2007, \"Brut Nature Saint Soufflé\" was released with no SO2 additives. It became a hot topic in France. 100% Pinot Noir, non-dosage, no SO2 additives, the ultimate champagne that has been scraped off after 15 years.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“My mother, who was allergic to SO2, drank the wine before adding SO2 from the tank at meals. One day, a sommelier who came to visit drank it and was deeply moved, and decided to make this cuvée.” 924\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43123911000272,"sku":"","price":11660.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/51F2FD2B-C7B5-4655-9DD8-648B6AA3B332_1_105_c.jpg?v=1777864889"},{"product_id":"blanc-de-blancs-quattuor-drappier-ブラン-ド-ブラン-キャトゥール-ドラピエ","title":"Blanc de Blancs \"Quattuor\" Drappier","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e french champagne\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eArbanne, Petit Mérier, Blanc-Blais (Pinot Blanc), Chardonnay\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eArbanne, Petit Merier, Blanc-Bré (Pinot Blanc), Chardonnay. Designed to protect ancient breeds. Arbanne, Petit Mérier and Blanc Bré are cultivated in cool, high-altitude plots. Each variety is fermented and aged in stainless steel tanks for about two weeks. Tillage by assemblage 25% each of 4 varieties. Disgorgement after 36 months in bottle. Dosage 4.2g\/L\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\" data-mce-fragment=\"1\"\u003e\n\n\u003ch1 data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eDrappier\u003c\/span\u003e \n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\" data-mce-fragment=\"1\"\u003e\n\n\u003cp class=\"category\" data-mce-fragment=\"1\"\u003e \u003cspan class=\"tasting\" data-mce-fragment=\"1\"\u003eFranceFrance\u003c\/span\u003e \u003cspan class=\"area\" data-mce-fragment=\"1\"\u003e\/ Champagne\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\" data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Drappier\" height=\"200\" width=\"200\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/08\/15125357\/drappier-300x300.jpg\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/08\/15125357\/drappier-300x300.jpg\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\" data-mce-fragment=\"1\"\u003e\n\n \u003ch2 data-mce-fragment=\"1\"\u003eChampagne loved by Marcel Lapierre\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Champagne that also drinks \"Marcel Lapierre\", \"Philippe Pakalet\", \"Ch. Le Puy\" and \"Jacques Cerros\". Pinot Noir is mainly cultivated in the southern Côte des Barres. He is also known as the leading expert in brut nature. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\" data-mce-fragment=\"1\"\u003e\n\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e loved by naturalists\u003c\/h3\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e A meal with 'Philippe Pakare' begins with 'drappier'. The Brut Nature recommended by Cave Oger, a popular wine shop in Paris, is also \"Drappier\". Luciano Pavarotti, one of the world's top three tenors, drank it before singing \"Drapier\" because it was gentle on his throat.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e\"Champagne loved by people who love nature and art. It is made for those who seek genuine purity.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 967w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 660w\" height=\"428\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg\" class=\"alignnone size-medium wp-image-5293\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg\"\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eAt the southern tip of Champagne, in the village of Urville, Aube. The underground cellars built by Syrtasian monks in the 12th century are still in use today, indicating that wine has been made in this area since that time (older than Dom Pérignon). Drappier, who started making champagne in this area since 1808, is the eighth generation of the current head of the family, Michel. Unlike other major maisons, it has always been family run.\u003c\/p\u003e\n\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e Pursuing completely pesticide-free and non-dosage\u003c\/h3\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Since 1989, we have practiced organic farming without using any pesticides in our 53ha field. The trigger was the birth of their eldest daughter, Charlene.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e\"When I thought about my children's future, I decided that I should do natural farming and grape cultivation.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eBut the transition to biologic wasn't easy. Switching from synthetic fertilizers to compost. Due to non-use of pesticides, disease and pest damage increased, and the yield decreased by 30%. Soil improvement has progressed slowly and we are now harvesting grapes with more character and strength than before.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“The vineyards look bad. But that's what it really is. Rather than static, it is a field of motion full of life.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Dosage has a great influence on the taste. At \"Drappier\", liqueurs are handcrafted for each variety by adding sucrose to wine and aging for 25 years. And a small amount of the same thing as the cepage of each cuvée is added. Brut is allowed up to 15g\/l, Carte d'Or is 6g\/l.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“The lack of dosage is something we can do because the grapes are strong and we can express our individuality with biologic. Unless the fruit is fully ripe and strong, a low dosage of about 6g will result in a lonely wine without a skeleton.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e No SO2\/Non-dosage\/PN\u003c\/h3\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e\"Sulfuric acid removes the flavor. It's an irritant, even if it's a small amount. The amount added is gradually reduced to achieve purity. At present, it is normally used around 100 mg\/l, but it has been reduced to 35 mg\/l.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eHarvested grapes are subdivided and transported to tanks as quickly as possible. Fermentation starts slowly using wild yeast under complete temperature control of 18 degrees. In order to cut off oxygen, we adopted a gravity system in which the compressor was installed directly above the fermentation tank. Even without SO2, juice turns into wine without bacterial attack. In 2007, \"Brut Nature Saint Soufflé\" was released with no SO2 additives. It became a hot topic in France. 100% Pinot Noir, non-dosage, no SO2 additives, the ultimate champagne that was born after 15 years.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“My mother, who was allergic to SO2, drank the wine before adding SO2 from the tank at meals. One day, a sommelier who came to visit drank it and was deeply moved, and decided to make this cuvée.” 924\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43123911688400,"sku":"","price":20680.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/8BAD6D46-3879-40A8-805A-AE99F8C5D35B_1_201_a.jpg?v=1752122735"},{"product_id":"pouilly-fuisse-les-vernays-2018-verget-プイィ-フュイッセ-レ-ヴェルネ-ヴェルジェ","title":"Pouilly Fuisse “Les Vernays” 2018 Verget","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFuisse village is mostly marl soil with little calcareous soil, but the Vernet field is on limestone bedrock. The hillside, west facing and strong minerality offer great aging potential. Fermented and aged in barriques (25% new barrels). Sur Lee for 8 months. The beginning of the mouth is thick, but the beautiful acid spreads all at once. Aftermath is perfectly straight and accurate. Aftertaste is very long.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/h2\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e 3-star RVF magazine, 5-star Betanne magazine\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"It's always a wonderful moment to taste the wines of this unconventional winemaker.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eLe guide des meilleurs vins de France2015 \"Domaine Gyufan Henin\" has the highest rating of 3 stars in RVF. It has also received the highest rating of 5 stars in \"Béttane de Sauve\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In Burgundy, only 11 restaurants, including Romanée-Conti and Rousseau, have a five-star rating. White wine magician\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg\" class=\"alignnone size-medium wp-image-5236\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The head of the family, Jean-Marie Gufan, is a Belgian who moved to Burgundy with his wife in the 1970s. He was in an environment that had nothing to do with wine making, but he quickly became one of the top producers. Everyone calls him a \"genius\". Even during the tasting, he judges the wine with his senses, like an artist. Unique expression. Express the power of wine.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e\"At Verger, we always choose good grapes ourselves to bring out the expression of the field. It's a fun job. Gyufan Hénin confirms and enhances the potential of his grapes every year.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Release 60 different cuvees every year\u003c\/h3\u003e\n\n\u003cp\u003e Since 1980, he has been working on \"Maison Verger\", a negociant division.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“I started Négociant because I wanted to find new possibilities for Chardonnay outside of Macon. I get excited when I meet various Chardonnays.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e While exchanging information with grape growers and producers such as \"Chablis\", \"Côte d'Or\" and \"Macon\", we decide the purchase area for the year.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“We can also obtain grapes from producers that surprise everyone. I keep buying it every year\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe aging barrels were marked with the names and plots of various well-known producers. \"Julien\" is the brewer of \"Verger\" and the right hand of \"Jean-Marie Gufan\" has been working for over 10 years. He goes to all the fields and knows the soil and sunshine conditions. He also leads a cultivation team, and in some fields he also cultivates them himself. Brewing is almost the same as \"Gyufan Henin\". Gentle pressing, with an emphasis on free-running juice, the pressed juice is completely separated.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Free-run fruit juice with low pH is fermented and aged in barrels as an advanced cuvée. Press juice is brewed in concrete tanks and stainless steel tanks as the name of the village.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Fermentation is wild yeast only. Fresh white wines should also start cold and ferment as slowly as possible.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“In some years, alcoholic fermentation and malolactic fermentation are carried out at the same time. It is unthinkable by common sense, but this makes the wine lighter. It fits Verger's personality.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg\" class=\"alignnone size-medium wp-image-5238\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Generally, from a brewing point of view, it is considered dangerous to proceed with two fermentations at the same time and should be avoided. However, it is considered favorably for them as they can achieve a well-balanced finish without adding weight to the fruit.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"You can't make the best wine without the best grapes. If we don't get the best grapes, we don't make the cuvée of that parcel. Let's downgrade\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e That's why the cuvées released at \"Verge\" are different every year.\u003c\/p\u003e\n\n\u003cp\u003e “We make about 60 cuvees. It may feel like a lot, but for me, it's only 60.”\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Verge de Sud\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Wine is a product of nature. So it's always changing. Both producers and drinkers should change. If you're looking for something that doesn't change, it's better not to have wine.\"\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg\" class=\"alignnone size-medium wp-image-5237\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e About 10 years after launching \"Verger\", their next challenge was to make wine in the south of France \"Luveron\". Purchased a domaine at an altitude of 420m or more, and \"Jean-Marie Gufan\" moved here.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The simplicity of southern France is due to the short ripening period. This high altitude area is in the south of France, but the grapes ripen slowly.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eAt the time of purchase, many unsuitable varieties were planted, so large-scale replanting was carried out. Seven varieties are planted, including Grenache and Chardonnay. Southern French wine is also brewed in the same way as Gyufan Henin and Verger. ■ (Domaine) Gyufan Henin Macon's own field only.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Negociant) Verger Bourgogne grapes.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Domaine) Gyufan au Sud Only our own grapes from Luveron in southern France.\u003c\/p\u003e\n\n\u003cp\u003e ■(Negocian) Verger de Sud Purchased grapes from Luveron in southern France.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43136238420176,"sku":"","price":8580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/A0E513D8-D418-47CA-9AF8-CEB8C375DCB9_1_105_c.jpg?v=1749270169"},{"product_id":"lune-a-boire-blanc-2018-2019-2020-marc-kreydenweiss-ルナ-ボワール-ブラン-マルク-クライデンヴァイス","title":"\"Lune a Boire\" Blanc 2018+2019+2020 Marc Kreydenweiss ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e France Alsace\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePinot Blanc, Auxerrois, Silvaner, Riesling, Gewurztraminer\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Using the grapes of a friend who has acquired an eco sale. 60% Pinot Blanc, Auxerrois, 20% Silvaner, 10% Riesling, 5% Gewurztraminer. An assemblage of different varieties that grow in all Alsatian soils. Fermented with wild yeast only. Aged for 12 months in foudre barrels with lees. Aiming for a light and natural taste that can be drunk every day.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe new wine that Antoine started is the Luna Boire series. Using the grapes of a friend who has the same idea (acquired eco sale), it is brewed without antioxidant additives.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eUnlike regular wine, we aim to create a wine that you can enjoy drinking every day. Antoine thinks Alsace Guru Guru wine.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e A historic maker representing Alsace\u003c\/h2\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e A classic maker boasting a history of over 300 years, but avant-garde, such as etiquette that changes every year, the introduction of biodynamics, and advancement to the Rhone. We are also challenging long-term maceration and amphora. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\" data-mce-fragment=\"1\"\u003e\n\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e A maker representing Ba Run\u003c\/h3\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Marc Kreidenweiss is a representative maker of Alsace with a history of over 300 years. Its history begins with the purchase of the convent's fields by the Gressel family. \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e\"I inherited a part of the vineyard of Androw Abbey and started as a grape cultivation farmer, and in the 1850s I started wine brewing and bottling for the first time in this area.\"\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e Later, in 1948, the marriage of Dennis Gresser and the Rene Kleidenweiss family led to Domaine Kleidenweiss. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-medium wp-image-9021\" src=\"https:\/\/terravert.co.jp\/wp-content\/uploads\/2018\/12\/vinsterroirs-640x194.jpg\" alt=\"\" width=\"640\" height=\"194\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert.co.jp\/wp-content\/uploads\/2018\/12\/vinsterroirs-640x194.jpg\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The home base is 13ha in Androw in the Bas-Lan district, downstream of the Rhine River. Almost all of the best vineyards in Ba Rhin are located around Andrew.\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“Haut Rhin is high in the Vosges Mountains and produces robust wines. Ba Ran is at a low altitude, but the terrain around Androw is intricate and complicated.』\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e Andrew has complicated hills and complicated topography. The raised hills have complex soils and terroir. It has the same delicacy and complexity as Haut Ran. \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e\"In 1999, we purchased a 16ha field in Costiere de Nimes. Introduced biodynamics like Alsace. Yield is also kept to 40hl\/ha, making a wine with an exceptional elegance for Nimes.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The current head of the family is the 13th generation \"Marc Krydenweiss\", but his older brother \"Manfred\" who joined in 1990 is Rhone. His younger brother, Antoine, is in charge of Alsace.\u003cbr data-mce-fragment=\"1\"\u003e \"Manfred is a field expert and is in charge of biodynamics. Antoine, who joined us in 2004, specializes in brewing, and is in charge of both Alsace and Nimes.”\u003cbr data-mce-fragment=\"1\"\u003e Their wine in the 90's lost the dignified strength and elegance of Clydenweiss, but with the addition of Antoine, it regained its \"likeness\".\u003c\/p\u003e\n\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e Biodynamic since 1989\u003c\/h3\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eThe biggest change in the history of Marc Krydenweiss was brought about by \"Marc\" who took over the domaine at the young age of 23 in 1971. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg loading=\"lazy\" class=\"alignnone size-medium wp-image-9083\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 660w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e In 1984, organic farming was introduced with the aim of highlighting the individuality of each field. Furthermore, the yield is reduced to about half, to 40hl\/ha or less.\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“In 1989, we introduced biodynamics for the first time in Alsace. Since then, the wine has evolved into a wine that clearly expresses the individuality of each vineyard.”\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e In the fields, only biodynamic preparations and original homeopathy are used to deal with diseases and pests. In addition, the forest is left as much as possible, allowing nature and vines to coexist.\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e“Grand crus are in particular contact with the forest. The vine becomes stronger by being influenced by other plants and by being influenced by insects and animals.”\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe character of the year depends not only on the vines, but also on the influence of other plants and animals. That is the original nature.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43136243269840,"sku":"","price":5390.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/88A523CF-A44C-4311-BC0F-46F735C6302B_1_201_a.jpg?v=1762055961"},{"product_id":"pop-bianco-2020-larmonia-ポップ-ビアンコ-ラルモニア","title":"\"POP\" Bianco 2020 l'Armonia","description":"\u003cp\u003e Italy Veneto\u003c\/p\u003e\n\n\u003cp\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eManzoni, Pinot Bianco, Garganega\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003eRipe aromas of flowers and citrus fruit, with sharp, dry flavors of lime and minerals. A toned fruit flavor that is summarized in a pleasant acidity. A delicious taste that is packed with the natural taste of grapes.\u003cbr\u003e\u003cbr\u003e Manzoni, Durella and Pino Bianco with an average age of 50 years are used. A dry white wine with a natural grape flavor. Grapes harvested in fields at an altitude of 300-500m are naturally fermented in stainless steel tanks, macerated for 5 days, and aged for 5 months in old acacia barrels after fermentation.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003eManzoni and Garganega are destemmed, direct pressed and naturally fermented in stainless steel tanks. Pinot Bianco is skin contact for 2 days with some whole bunches. After that, it is naturally fermented in stainless steel tanks and macerated for 4-5 days. After fermentation, the dregs are left behind and aged in stainless steel tanks for 10 months while battonage. Another 2 months bottle aging. Unfiltered, unfined.\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\"\u003e\n\n\u003ch1\u003e l' \u003cspan\u003eArmoniaArmonia\u003c\/span\u003e\n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\"\u003e\n\n\u003cp class=\"category\"\u003e \u003cspan class=\"tasting\"\u003eItalyItalia\u003c\/span\u003e \u003cspan class=\"area\"\u003e\/ Veneto\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg alt=\"l'Armonia\" height=\"200\" width=\"200\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/Armonia-Wine-Logo-500-300x300.png\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Aiming for the best drinking comfort and enjoyment for everyone \u003c\/h2\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postThumbnail\"\u003e\n\n\u003cdiv class=\"thumbnailImage\"\u003e\u003cimg sizes=\"(max-width: 783px) 100vw, 783px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png 783w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png 768w\" alt=\"\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png\" height=\"537\" width=\"783\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e Harmony of nature and life culture\u003c\/h3\u003e\n\n \u003cp\u003eInfluenced by his parents who ran a trattoria, he became interested in food culture. After learning about food in Parma, he experienced various jobs. When I was studying to become a chef, I encountered agriculture and became very interested in the strong taste and local characteristics of vegetables grown using natural farming methods. In addition, you will be fascinated by the unique wines made with natural farming methods and where you can feel the taste of the land.\u003c\/p\u003e\n\n\u003cp\u003e The head of Armonia, Andrea Pendin, decided to start making wine instead of being a chef. The company was established in 2010 after purchasing a field in the local Montecchio Maggiore, near Soave. We will start by introducing biodynamics to regenerate the damaged fields.\u003c\/p\u003e\n\n \u003cp\u003eThe winery name \"Armonia\", which means harmony, means that by coexisting with nature, we will contribute to the development of life and culture that humans should feel happy. For Andrea, this is not an aesthetic or a motto, but a way of life and a way of life. Therefore, not only wine, but also ancient wheat, organic vegetable cultivation and olive oil making. There was also a trattoria run by his parents on the premises. It is truly a place of harmony of food culture. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 1500w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 1280w\" height=\"470\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg\" class=\"alignnone size-medium wp-image-107314\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Wine making that matches the soil\u003c\/h3\u003e\n\n\u003cp\u003e Like Soave, the fields are volcanic rock soils derived from volcanic eruptions, but strictly speaking, they can be divided into three different personalities. Wine is made according to the characteristics of the soil.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■POP\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eSoil containing a lot of basalt in the soil where volcanic rock is weathered and mixed with clay. We will create the POP series, which is light and comfortable to drink every day at a casual price because it gives you a sense of minerality and freshness as well as the dynamism of fruits.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■+a\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Soils containing weathered volcanic rock mixed with clay, rich in tuff such as quartz-bearing trachyte and pumice. This gives a structure and a solid feeling, so it is judged that it can withstand long maceration. We will challenge with the \"+a series\" of amphora fermentation and aging.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■VV\u003c\/strong\u003e \u003cbr\u003eSoil of weathered volcanic rock mixed with clay mixed with activated lime. Ideal for wines that provide saltiness, strong minerality and structure. At the same time, the vineyards have a high age, so wines with finesse can be produced. The \"VV Series\", which has an overwhelming compositional power, is a wine with a different stage.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Expanding the base of natural wine\u003c\/h3\u003e\n\n\u003cp\u003e If you drink wine, you will feel it, but it is very straightforward and straight delicious. I don't feel any extra make-up or build-in. What Andrea wants to do is to let people feel the taste of the local Vicenza land through natural winemaking. At the same time, we want more people to feel the honest taste that is not found in industrial wines.\u003c\/p\u003e\n\n \u003cp\u003eThat is why, while adhering to natural farming and natural brewing, rather than pushing out one's own ego and artistry, we will expand the base of Van Nature with \"POP\" that anyone can feel that it is delicious at a price that anyone can afford. We want people to feel the complexity and umami of wine in the “+a” category, and finally “VV” to impress them with the deep and complex flavors unique to wine. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 2953w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg\" class=\"alignnone size-medium wp-image-107315\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43343260909776,"sku":"","price":3190.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/92F7FF84-ED54-40E6-9BB2-67A55EA0657D_1_105_c.jpg?v=1737012956"},{"product_id":"macon-villages-les-sardines-2020-domaine-robert-denogent-マコン-ヴィラージュ-レ-サルディーヌ-ロベール-ドゥノジャン","title":"Macon-Villages - Les Sardines 2020 Domaine Robert Denogent","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n \u003cp\u003eA blend of lots in the area of ​​Chantret, south of Macon. Plain fields relatively close to the Saone River. Etiquette is a drawing by Denis Penot, a former sommelier who has a close relationship with producers around Beaujolais. The paintings he draws as a hobby are displayed in the homes of many producers. The Denojean family also has a picture of Les Sardines. Denojan has released single-plot wines, but when thinking about labels to release entry-level wines that are blended from multiple plots, Denis's painting caught his eye, and he loved him. I decided to use etiquette with this in mind \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003efield\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eTree planting: 1970s Location: 200m above sea level, facing southeast Soil: cyst, sand, clay\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003ebrewing\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n \u003cp\u003e\u003cspan\u003eFermentation in wooden barrels Aged for 20 months in wooden barrels\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv id=\"maker_info\"\u003e\n\n\u003cp\u003e About Domaine Robert Denojean\u003c\/p\u003e\n\n \u003cp\u003eA producer in the village of Fuisse, who has strong ties with Beaujolais makers such as the late Marcel Lapierre. The Domaine was founded in 1900 by the great-grandfather of the current owner, Jean-Jacques Robert. Even now, the trees in the main plot of Pouilly-Feuissé are well over 80 years old. We cultivate many old trees that are over 100 years old. Since the 2010s, Nicola and Antoine and their two sons have also joined the wine making. All Chardonnays are barrel fermented, and alcoholic fermentation takes 4 to 12 months depending on the cuvée. It also has the spirit of aging in wooden barrels for 19 to 22 months, and in special years like 2015, it will be over 60 months in surreal barrels. None of the whites fit within the conventions of the Maconnais and Pouilly-Fuisse, revealing a noble acidity, depth and depth that seems to belong to a special class of Côte d'Or. Since 2012, we have also rented part of the vineyard owned by the late Jules Chauvet in Beaujolais Villages and started producing Gamay red. We have also purchased Chardonnay from Villers Cresse in the northern part of Mâcon-Fuissé and Gamay fields in Burgy, but in both cases we have chosen fields from old trees.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv id=\"area_info\"\u003e\n\n \u003cp\u003eAbout Macone\u003c\/p\u003e\n\n \u003cp\u003eThe cultivation area reaches over 3,000ha in Macon, a town about 55km south of the southern tip of the Côte de Beaune, and its surroundings. About 90% of the production is Chardonnay, and the climate and soil are slightly warmer than around Beaune, where clay and alluvial soil cover the limestone bottom soil, and Chardonnay demonstrates its ability to grow. Gamay is the traditional red. In the second half of the 20th century, Leflaive and Comte Lafon brought further attention to the area. Among the large areas, AOC Pouilly Fuissé is a small section that produces white wine with a deep flavor that stands out from the rest. The best Pouilly-Fussés from the alkaline clay-rich soils of the southern tip of Mâconnais are full and full, revealing a soft glamor with age. Next to Pouilly-Fuisse is the AOC Villers-Cresse, established in 1999 around the two villages of Villers and Cresse, north of Macon. Whites from the Mâconnais district are as strong, sophisticated and polite as New World Chardonnays, with just the right amount of French accents.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv id=\"area_info\"\u003e\n\n \u003cp\u003eAbout Burgundy\u003c\/p\u003e\n\n \u003cp\u003eA general term for the region including Chablis at the northern end and its periphery, the Côte d'Or including many great grand crus, and the Côte Chalonnaise, Mâconette, and Beaujolais that continue to the south. Unlike Bordeaux, which has many large-scale farms, here the farms are subdivided according to repeated inheritances, and the average farmer's field is about 6ha. Plots with a single appellation name are usually divided among many producers, the best example of which is Clos Vougeot, where about 50 ha is divided among 90 farms. Single producer ownership of one cru (monopole), such as La Tache, is a rare exception. Therefore, even wines from the same appellation have a remarkable variation in quality and uncertainty, so much so that producers say, \"From miserable products to wonderful gems.\" Wine production is also divided into three main types: 1. Negociant (purchased grapes\/wine) is collected and blended. 2. Negothian Cultivated in-house fields and brewed in-house. 3. Domaine (with farmer's own cultivation and brewing). Some of them even seem to be soul-stirring masterpieces beyond human comprehension, but it is extremely difficult to find them.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43418077429968,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/501917A2-2039-4088-B986-4178209CD1A9_1_201_a.jpg?v=1781072964"},{"product_id":"pop-brio-2019-larmonia-ポップ-ブリオ-ラルモニア","title":"\"POP\" Brio 2019 l'Armonia","description":"\u003cp\u003e Italy Veneto\u003c\/p\u003e\n\n\u003cp\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e60% Cabernet Franc, 30% Barbera, 10% Tokaj Rosso\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e Juicy like freshly squeezed grapes\u003c\/h3\u003e\n\n \u003cp\u003eA charming scent like wild strawberries with nuances of spice. Juicy and great to drink. It has a moderate tannin in the aftertaste, so it is firm and works well during meals.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e60% Cabernet Franc, 30% Barbera, 10% Tokaj Rosso. 30% (60-70 year old grapes) harvested a little early are carbonic maceration in concrete tanks for 12 days. The remaining 70% (young grapes) are harvested after 1 week to 10 days. After destemming, fermentation in 1500L acacia conic vats and maceration for 2 weeks. It is then assemblaged and aged in stainless steel tanks for 10 months. Bottle aged for at least 2-3 months before shipping. Unfiltered, unfined.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\"\u003e\n\n\u003ch1\u003e l' \u003cspan\u003eArmoniaArmonia\u003c\/span\u003e\n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\"\u003e\n\n\u003cp class=\"category\"\u003e \u003cspan class=\"tasting\"\u003eItalyItalia\u003c\/span\u003e \u003cspan class=\"area\"\u003e\/ Veneto\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg alt=\"l'Armonia\" height=\"200\" width=\"200\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/Armonia-Wine-Logo-500-300x300.png\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Aiming for the best drinking comfort and enjoyment for everyone \u003c\/h2\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postThumbnail\"\u003e\n\n\u003cdiv class=\"thumbnailImage\"\u003e\u003cimg sizes=\"(max-width: 783px) 100vw, 783px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png 783w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png 768w\" alt=\"\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/6aa9239ae8e9e8e29c01ed629c6135e2.png\" height=\"537\" width=\"783\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e Harmony of nature and life culture\u003c\/h3\u003e\n\n \u003cp\u003eInfluenced by his parents who ran a trattoria, he became interested in food culture. After learning about food in Parma, he experienced various jobs. When I was studying to become a chef, I encountered agriculture and became very interested in the strong taste and local characteristics of vegetables grown using natural farming methods. In addition, you will be fascinated by the unique wines made with natural farming methods and where you can feel the taste of the land.\u003c\/p\u003e\n\n\u003cp\u003e The head of Armonia, Andrea Pendin, decided to start making wine instead of being a chef. The company was established in 2010 after purchasing a field in the local Montecchio Maggiore, near Soave. We will start by introducing biodynamics to regenerate the damaged fields.\u003c\/p\u003e\n\n \u003cp\u003eThe winery name \"Armonia\", which means harmony, means that by coexisting with nature, we will contribute to the development of life and culture that humans should feel happy. For Andrea, this is not an aesthetic or a motto, but a way of life and a way of life. Therefore, not only wine, but also ancient wheat, organic vegetable cultivation and olive oil making. There was also a trattoria run by his parents on the premises. It is truly a place of harmony of food culture. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 1500w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg 1280w\" height=\"470\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/EXP-FOTO-ARMONIA_0008s_0000_IMG_1433-1.jpg\" class=\"alignnone size-medium wp-image-107314\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Wine making that matches the soil\u003c\/h3\u003e\n\n\u003cp\u003e Like Soave, the fields are volcanic rock soils derived from volcanic eruptions, but strictly speaking, they can be divided into three different personalities. Wine is made according to the characteristics of the soil.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■POP\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eSoil containing a lot of basalt in the soil where volcanic rock is weathered and mixed with clay. We will create the POP series, which is light and comfortable to drink every day at a casual price because it gives you a sense of minerality and freshness as well as the dynamism of fruits.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■+a\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Soils containing weathered volcanic rock mixed with clay, rich in tuff such as quartz-bearing trachyte and pumice. This gives a structure and a solid feeling, so it is judged that it can withstand long maceration. We will challenge with the \"+a series\" of amphora fermentation and aging.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■VV\u003c\/strong\u003e \u003cbr\u003eSoil of weathered volcanic rock mixed with clay mixed with activated lime. Ideal for wines that provide saltiness, strong minerality and structure. At the same time, the vineyards have a high age, so wines with finesse can be produced. The \"VV Series\", which has an overwhelming compositional power, is a wine with a different stage.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Expanding the base of natural wine\u003c\/h3\u003e\n\n\u003cp\u003e If you drink wine, you will feel it, but it is very straightforward and straight delicious. I don't feel any extra make-up or build-in. What Andrea wants to do is to let people feel the taste of the local Vicenza land through natural winemaking. At the same time, we want more people to feel the honest taste that is not found in industrial wines.\u003c\/p\u003e\n\n \u003cp\u003eThat is why, while adhering to natural farming and natural brewing, rather than pushing out one's own ego and artistry, we will expand the base of Van Nature with \"POP\" that anyone can feel that it is delicious at a price that anyone can afford. We want people to feel the complexity and umami of wine in the “+a” category, and finally “VV” to impress them with the deep and complex flavors unique to wine. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 2953w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/256-Armonia-Wine-2016-_RUI2032_Lr_p.jpg\" class=\"alignnone size-medium wp-image-107315\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43423312117968,"sku":"","price":3960.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/E83B5687-50DF-4616-8AB2-A6843FA730AE_1_201_a.jpg?v=1778051515"},{"product_id":"sivi-2019-dario-princic-シヴィ-ダリオ-プリンチッチ","title":"Sivi 2019 Dario Princic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Friuli Venezia Giulia\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePinot Grigio\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eDario Princić, who shares the same ideas as Radicon and Gravner, works on natural cultivation and brewing.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eRibolla Giarra is made by brewing and fermenting. 35 days of maceration, fermented only with natural yeasts without temperature control. No fining or filtering, only very small amounts of SO2 at bottling.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhile the fruit has a strong presence, it is a pleasantly balanced wine with astringency, bitterness and delicate acidity derived from the skin.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003eOver 50 years old. A special clone with small grains and thick skin. Harvest is delayed until the skin turns pink. Fermentation is done in open fermentation vats, using wild yeast only. Maceration is only for 7 days. After fermentation is complete, the lees are left intact and aged in old barrels of various sizes for 30 months. It is then assemblaged and aged in stainless steel tanks for 3 months. Bottled unfiltered.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eA close friend of Yosco Gravnel, and a classmate of Stanco Radicon and La Castellada's Nico. But Dario is different. Whereas they were the children of the cantina for generations, Dario was not. In fact, it is said that he was a wholesaler of ingredients, Gravenel, and Radicon wines to nearby restaurants and hotels.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003eUnable to hold back his passion for winemaking, he started home-bottling in 1993. While learning many of the technical things from Stanko Radicon, we shared the same idea for wine making.\u003cbr data-mce-fragment=\"1\"\u003e Dario's wines are special. There is no \"difficulty\" or \"difficulty\" that Gravnel and Radicon have. It doesn't give the cold impression of trying to drink it, but it is full of \"kindness\" that will approach anyone.\u003cbr data-mce-fragment=\"1\"\u003e The gorgeous and richly fragrant attack stays strong and long in the mouth. However, there is a sense of \"lightness\" that makes it easy to drink without feeling the \"weight of the wine\" due to long-term maceration.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e “I learned how to make wine from Stanko, and I make wine with the same feeling as Stanko. Balance is the key, isn't it? 』\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eAs Dario says, his wines are all about balance. The tannins, thickness, soft acidity, and firmness derived from ponca are balanced at a high level by the freshness of the fruit and the rich, dense sweetness that comes from permeating the skin for a long period of time. It can be said that it is a high-dimensional and balanced wine that only Dario can do.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43449937363152,"sku":"","price":8690.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/6E7006E3-82F2-4F35-BDB1-9ACCF9367ABD_1_105_c.jpg?v=1736667125"},{"product_id":"merlot-2010-dario-princic-メルロー-ダリオ-プリンチッチ","title":"Merlot 2010 Dario Princic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Friuli Venezia Giulia\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMerlot\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Harvest after reaching perfect ripeness. Since October every year. Fermentation is wild yeast only. It is done in an open fermentation vat and the maceration is over 20 days. Tannins and pigments are fully extracted. After that, it is placed in large barrels with healthy lees and aged for more than 108 months. Aged in oak barrels for 9 years, no nuances of oxidation.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eDario Princić, who shares the same ideas as Radicon and Gravner, works on natural cultivation and brewing. Ribolla Giarra is made by brewing and fermenting. 35 days of maceration, fermented only with natural yeasts without temperature control. No fining or filtering, only very small amounts of SO2 at bottling. While the fruit has a strong presence, it is a pleasantly balanced wine with astringency, bitterness and delicate acidity derived from the skin. \u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA close friend of Yosco Gravnel, and a classmate of Stanco Radicon and La Castellada's Nico. But Dario is different. Whereas they were the children of the cantina for generations, Dario was not. In fact, it is said that he was a wholesaler of ingredients, Gravenel, and Radicon wines to nearby restaurants and hotels.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003eUnable to hold back his passion for winemaking, he started home-bottling in 1993. While learning many of the technical things from Stanko Radicon, we shared the same idea for wine making.\u003cbr data-mce-fragment=\"1\"\u003e Dario's wines are special. There is no \"difficulty\" or \"difficulty\" that Gravnel and Radicon have. It doesn't give the cold impression of trying to drink it, but it is full of \"kindness\" that will approach anyone.\u003cbr data-mce-fragment=\"1\"\u003e The gorgeous and richly fragrant attack stays strong and long in the mouth. However, there is a sense of \"lightness\" that makes it easy to drink without feeling the \"weight of the wine\" due to long-term maceration.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e “I learned how to make wine from Stanko, and I make wine with the same feeling as Stanko. Balance is the key, isn't it? 』\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eAs Dario says, his wines are all about balance. The tannins, thickness, soft acidity, and firmness derived from ponca are balanced at a high level by the freshness of the fruit and the rich, dense sweetness that comes from permeating the skin for a long period of time. It can be said that it is a high-dimensional and balanced wine that only Dario can do.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43449942147280,"sku":"","price":14300.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/22FF6A6A-A3A8-4015-8855-860BB08C67D1_1_105_c.jpg?v=1736667868"},{"product_id":"jakot-mg-2015-dario-princic-ヤーコット-マグナム-ダリオ-プリンチッチ","title":"Jakot MG 2015 Dario Princic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Friuli Venezia Giulia\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eFriulano\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eA field with over 60 years old. Fermentation is done in open fermentation vats, using wild yeast only. Maceration for 20-30 days. After fermentation is complete, the lees are left intact and aged in old barrels of various sizes for 30 months. It is then assemblaged and aged in stainless steel tanks for 3 months. Bottled unfiltered. Even after maceration, it retains the aromatic and vegetable character of Friulano. \u003c\/p\u003e\n\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eAromatic and round fruit, rich and soft acidity, high dimensional balance. Friulano is also ripening.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eDario Princić, who shares the same ideas as Radicon and Gravner, works on natural cultivation and brewing. Ribolla Giarra is made by brewing and fermenting. 35 days of maceration, fermented only with natural yeasts without temperature control. No fining or filtering, only very small amounts of SO2 at bottling. While the fruit has a strong presence, it is a pleasantly balanced wine with astringency, bitterness and delicate acidity derived from the skin. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA close friend of Yosco Gravnel, and a classmate of Stanco Radicon and La Castellada's Nico. But Dario is different. Whereas they were the children of the cantina for generations, Dario was not. In fact, it is said that he was a wholesaler of ingredients, Gravenel, and Radicon wines to nearby restaurants and hotels.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003eUnable to hold back his passion for winemaking, he started home-bottling in 1993. While learning many of the technical things from Stanko Radicon, we shared the same idea for wine making.\u003cbr data-mce-fragment=\"1\"\u003e Dario's wines are special. There is no \"difficulty\" or \"difficulty\" that Gravnel and Radicon have. It doesn't give the cold impression of trying to drink it, but it is full of \"kindness\" that will approach anyone.\u003cbr data-mce-fragment=\"1\"\u003e The gorgeous and richly fragrant attack stays strong and long in the mouth. However, there is a sense of \"lightness\" that makes it easy to drink without feeling the \"weight of the wine\" due to long-term maceration.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e “I learned how to make wine from Stanko, and I make wine with the same feeling as Stanko. Balance is the key, isn't it? 』\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eAs Dario says, his wines are all about balance. The tannins, thickness, soft acidity, and firmness derived from ponca are balanced at a high level by the freshness of the fruit and the rich, dense sweetness that comes from permeating the skin for a long period of time. It can be said that it is a high-dimensional and balanced wine that only Dario can do.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43449943523536,"sku":"","price":17600.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/9F8AF0A9-D75F-4A8E-B2AE-C13E004847EF_1_201_a.jpg?v=1737014365"},{"product_id":"trebez-selezione-mg-2016-dario-princic-トレベツ-セレッツィオーネ-マグナム-ダリオ-プリンチッチ","title":"Trebez Selezione MG 2016 Dario Princic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Italy Friuli Venezia Giulia\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eChardonnay, Friulano, Sauvignon Blanc\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"Page 1\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eA traditional assemblage wine from Oslavia. Harvest usually starts in the second week of September, depending on the vintage. Chardonnay, Friulano and Sauvignon Blanc were harvested over three days. Fermented separately in open wooden vats. 15 days for Chardonnay and Sauvignon Blanc. Friulano is macerated for about 20 days. It is then assemblaged and aged for two years in oak, acacia, cherry and chestnut barrels of various sizes. no filter. \u003c\/p\u003e\n\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e In \u003cspan\u003e2016\u003c\/span\u003e , \u003cspan\u003ethe performance was too good\u003c\/span\u003e \u003cspan\u003e, so we didn't make a normal Trebetsu, and all of them became Serezione. Aging in Magnum is exceptional!\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eDario Princić, who shares the same ideas as Radicon and Gravner, works on natural cultivation and brewing. Ribolla Giarra is made by brewing and fermenting. 35 days of maceration, fermented only with natural yeasts without temperature control. No fining or filtering, only very small amounts of SO2 at bottling. While the fruit has a strong presence, it is a pleasantly balanced wine with astringency, bitterness and delicate acidity derived from the skin. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA close friend of Yosco Gravnel, and a classmate of Stanco Radicon and La Castellada's Nico. But Dario is different. Whereas they were the children of the cantina for generations, Dario was not. In fact, it is said that he was a wholesaler of ingredients, Gravenel, and Radicon wines to nearby restaurants and hotels.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003eUnable to hold back his passion for winemaking, he started home-bottling in 1993. While learning many of the technical things from Stanko Radicon, we shared the same idea for wine making.\u003cbr data-mce-fragment=\"1\"\u003e Dario's wines are special. There is no \"difficulty\" or \"difficulty\" that Gravnel and Radicon have. It doesn't give the cold impression of trying to drink it, but it is full of \"kindness\" that will approach anyone.\u003cbr data-mce-fragment=\"1\"\u003e The gorgeous and richly fragrant attack stays strong and long in the mouth. However, there is a sense of \"lightness\" that makes it easy to drink without feeling the \"weight of the wine\" due to long-term maceration.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e “I learned how to make wine from Stanko, and I make wine with the same feeling as Stanko. Balance is the key, isn't it? 』\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eAs Dario says, his wines are all about balance. The tannins, thickness, soft acidity, and firmness derived from ponca are balanced at a high level by the freshness of the fruit and the rich, dense sweetness that comes from permeating the skin for a long period of time. It can be said that it is a high-dimensional and balanced wine that only Dario can do.\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43449952927952,"sku":"","price":29700.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/7DB79C15-94CB-4BAA-B59D-7BB080FB4107_1_201_a.jpg?v=1737014396"},{"product_id":"favola-mg-2016-dario-princic-ファヴォラ-マグナム-ダリオ-プリンチッチ","title":"Favola MG 2016 Dario Princic \/ Favola Magnum Dario Princic","description":"\u003cp\u003e Italy Friuli Venezia Giulia\u003c\/p\u003e\n\n\u003cp\u003e Grape variety:\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eSauvignon, Friulano, Chardonnay, Ribolla, Malvasia, Pinot Bianco\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e6 types of Sauvignon, Friulano, Chardonnay, Ribolla, Malvasia and Pinot Bianco. Harvesting only late harvested grapes (60-70 years old). All six grapes are fermented together in open fermentation barrels for 30 days of maceration. Aged for 36 months in large oak barrels from Oslavian forests, leaving a healthy sediment. The best wine in Dario's opinion. After the first vintage in 2008, we decided to produce the third time in 2018, which was a very good year. \u003c\/p\u003e\n\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp\u003e \u003cspan\u003eA bunch of potential. It had a great skeleton and strength, but with repeated aging, it becomes rounder and more depth.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA close friend of Yosco Gravnel, and a classmate of Stanco Radicon and La Castellada's Nico. But Dario is different. Whereas they were the children of the cantina for generations, Dario was not. In fact, it is said that he was a wholesaler of ingredients, Gravenel, and Radicon wines to nearby restaurants and hotels.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eUnable to hold back his passion for winemaking, he started home-bottling in 1993. While learning many of the technical things from Stanko Radicon, we shared the same idea for wine making.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eDario's wines are special. There is no \"difficulty\" or \"difficulty\" that Gravnel and Radicon have. It doesn't give the cold impression of trying to drink it, but it is full of \"kindness\" that will approach anyone.\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eThe gorgeous and richly fragrant attack stays strong and long in the mouth. However, there is a sense of \"lightness\" that makes it easy to drink without feeling the \"weight of the wine\" due to long-term maceration.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003e“I learned how to make wine from Stanko, and I make wine with the same feeling as Stanko. Balance is the key, isn't it? 』\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eAs Dario says, his wines are all about balance. The tannins, thickness, soft acidity, and firmness derived from ponca are balanced at a high level by the freshness of the fruit and the rich, dense sweetness that comes from permeating the skin for a long period of time. It can be said that it is a high-dimensional and balanced wine that only Dario can do.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43449954992336,"sku":"","price":32450.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/BB1EF1B0-AAEA-4ECD-B1E6-734749B27557_1_201_a.jpg?v=1737171915"},{"product_id":"saint-veran-terroirs-de-davaye-2019-verget-サン-ヴェラン-テロワール-ド-ダヴァイエ-ヴェルジェ","title":"Saint Veran \"Terroirs de Davaye\" 2019 Verget","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003ch3\u003e Rich and distinct character\u003c\/h3\u003e\n\n \u003cp\u003eRich, pure and bright fruitiness. The fruity and soft aftertaste has a herbal feel and is refreshing and pleasant.\u003c\/p\u003e\n\n\u003cp\u003e Davier village. Mainly Pommard first press, but also Côte Rôtie and Terre Noir second press. Second pressing gives richness. North-facing pommards are harvested late and impart freshness. Complex with toasted bread and fresh aromas at the end. Very rich and powerful, rich and silky.\u003c\/p\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/h2\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e 3-star RVF magazine, 5-star Betanne magazine\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e\"It's always a wonderful moment to taste the wines of this unconventional winemaker.\"\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Le guide des meilleurs vins de France2015 \"Domaine Gyufan Henin\" has the highest rating of 3 stars in RVF. It has also received the highest rating of 5 stars in \"Béttane de Sauve\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In Burgundy, only 11 restaurants, including Romanée-Conti and Rousseau, have a five-star rating. White wine magician\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg\" class=\"alignnone size-medium wp-image-5236\" decoding=\"async\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The head of the family, Jean-Marie Gufan, is a Belgian who moved to Burgundy with his wife in the 1970s. He was in an environment that had nothing to do with wine making, but he quickly became one of the top producers. Everyone calls him a \"genius\". Even during the tasting, he judges the wine with his senses, like an artist. Unique expression. Express the power of wine.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e\"At Verger, we always choose good grapes ourselves to bring out the expression of the field. It's a fun job. Gyufan Hénin confirms and enhances the potential of his grapes every year.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Release 60 different cuvees every year\u003c\/h3\u003e\n\n\u003cp\u003e Since 1980, he has been working on \"Maison Verger\", a negociant department.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“I started Négociant because I wanted to find new possibilities for Chardonnay outside of Macon. I get excited when I meet various Chardonnays.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e While exchanging information with grape growers and producers such as \"Chablis\", \"Côte d'Or\" and \"Macon\", we decide the purchase area for the year.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“We can also obtain grapes from producers that surprise everyone. I keep buying it every year\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe aging barrels were marked with the names and plots of various well-known producers. \"Julien\" is the brewer of \"Verger\" and the right hand of \"Jean-Marie Gufan\" has been working for over 10 years. He goes to all the fields and knows the soil and sunshine conditions. He also leads a cultivation team, and in some fields he also cultivates them himself. Brewing is almost the same as \"Gyufan Henin\". Gentle pressing, with an emphasis on free-running juice, the pressed juice is completely separated.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Free-run fruit juice with low pH is fermented and aged in barrels as an advanced cuvée. Press juice is brewed in concrete tanks and stainless steel tanks as the name of the village.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Fermentation is wild yeast only. Fresh white wines should also start cold and ferment as slowly as possible.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“In some years, alcoholic fermentation and malolactic fermentation are carried out at the same time. It is unthinkable by common sense, but this makes the wine lighter. It fits Verger's personality.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg\" class=\"alignnone size-medium wp-image-5238\" loading=\"lazy\" decoding=\"async\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Generally, from a brewing point of view, it is considered dangerous to proceed with two fermentations at the same time and should be avoided. However, it is considered favorably for them as they can achieve a well-balanced finish without adding weight to the fruit.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"You can't make the best wine without the best grapes. If we don't get the best grapes, we don't make the cuvée of that parcel. Let's downgrade\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e That's why the cuvées released at \"Verge\" are different every year.\u003c\/p\u003e\n\n\u003cp\u003e “We make about 60 cuvees. It may feel like a lot, but for me, it's only 60.”\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Verge de Sud\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Wine is a product of nature. So it's always changing. Both producers and drinkers should change. If you're looking for something that doesn't change, it's better not to have wine.\"\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg\" class=\"alignnone size-medium wp-image-5237\" loading=\"lazy\" decoding=\"async\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e About 10 years after launching \"Verger\", their next challenge was to make wine in the south of France \"Luveron\". Purchased a domaine at an altitude of 420m or more, and \"Jean-Marie Gufan\" moved here.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The simplicity of southern France is due to the short ripening period. This high altitude area is in the south of France, but the grapes ripen slowly.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eAt the time of purchase, many unsuitable varieties were planted, so large-scale replanting was carried out. Seven varieties are planted, including Grenache and Chardonnay. Southern French wine is also brewed in the same way as Gyufan Henin and Verger. ■ (Domaine) Gyufan Henin Macon's own field only.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Negociant) Verger Bourgogne grapes.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Domaine) Gyufan au Sud Only our own grapes from Luveron in southern France.\u003c\/p\u003e\n\n\u003cp\u003e ■(Negocian) Verger de Sud Purchased grapes from Luveron in southern France.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43463056883920,"sku":"","price":6380.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/02203387-2EC8-48EF-9559-F04FB557179A_1_105_c.jpg?v=1749270149"},{"product_id":"macon-pierreclos-juliette-et-les-vieilles-de-chavigne-2018-guffens-heynen-マコン-ピエールクロ-ジュリエッテ-エ-レ-ヴィエイユ-ド-シャヴィーニュ-ギュファン-エナン","title":"Macon Pierreclos\"Juliette et les Vieilles de Chavigne\"2023 Guffens Heynen \/ マコン・ピエールクロ・ジュリエット・エ・レ・ヴィエイユ・ド・シャヴィーニュ ギュファン・エナン","description":"\u003cp\u003eフランス　ブルゴーニュ\u003c\/p\u003e\n\u003cp\u003eブドウ品種：シャルドネ\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e2003 \u003c\/span\u003e年に植樹された\u003cspan class=\"s1\"\u003e”\u003c\/span\u003eジュリエット\u003cspan class=\"s1\"\u003e”\u003c\/span\u003eをベースに、シャヴィーニュで最も古い樹齢の葡萄を少量アッサンブラージュ。ジュリエットが植わる区画は石が多く痩せた土壌で、\u003cspan class=\"s1\"\u003e20 \u003c\/span\u003e年上経った今でも葡萄の実は小さく、収量が少ないので希少。シャヴィーニュの古樹の葡萄を加えることで凝縮感を高める。木樽熟成 \u003cspan class=\"s1\"\u003e18 \u003c\/span\u003eか月間。マコンの水準を超えたスールの大きさを持つ。\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eＲＶＦ誌１００点獲得！\u003cbr\u003e\u003c\/strong\u003eジャン・マリー・ギュファンからのコメント\u003cbr\u003e「結局のところ \u003cspan class=\"s1\"\u003e2023 \u003c\/span\u003e年も、歴史的不作だった \u003cspan class=\"s1\"\u003e2021 \u003c\/span\u003e年を除いて、最近の年とあらゆる点でよく似ていた。複雑で、うんざりさせられる\u003cspan class=\"s1\"\u003e…\u003c\/span\u003e。\u003cspan class=\"s1\"\u003e2023 \u003c\/span\u003e年は春にたっぷりと雨が降ったので、水不足によるストレスは避けられた。でも他の時期については、またもや猛暑が葡萄の成熟を止めてしまって、収量は\u003cspan class=\"s1\"\u003e2022 \u003c\/span\u003e年の豊作から、再び平年レベルになった。そうは言っても、\u003cspan class=\"s1\"\u003e2023 \u003c\/span\u003e年はいつもと比べると気候変動による影響はやや少なかった。「暑さの年」というよりは、「テロワールの年」と言うことができる。そして、その方がいい。」\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003e２０２４からはジュリアンが責任者\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eアヴィニョンの東、アプトの町にある「シャトー・デ・トゥーレット」で暮らしているジャン・マリー夫妻。ヴェルジッソンからこの地に移り住んできてからもギュファン・エナンを手掛けていましたが、ジャン・マリーももう \u003cspan class=\"s1\"\u003e71 \u003c\/span\u003e歳！高齢のため、自身はこのトゥーレットと、\u003cspan class=\"s1\"\u003e2017 \u003c\/span\u003e年から始めたボルドー「シャトー・クロジオ」に専念し、ドメーヌ・ギュファン・エナンは片腕であるジュリアンに任せることにしました。今までも遠くに住むジャン・マリーに代わり実質責任者みたいなものでしたが、これからは正式に、ドメーヌとメゾン両方を手掛けていきます。\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e２０２３ヴィンテージ情報\u003cbr\u003e\u003c\/strong\u003e暖かい冬の後、\u003cspan class=\"s1\"\u003e2023 \u003c\/span\u003e年も霜害のリスが警戒されたが、暖かい日だけでなく冷たい雨の日もあったことで、被害は局所的で最低限であった。開花は早く \u003cspan class=\"s1\"\u003e5 \u003c\/span\u003e月末から始まり、その後は順調に成長していった。猛暑ではあったが、太陽と適度な雨が交互に訪れる天候で、素晴らしいヴィンテージを想像させた。収穫直前の熱波により急激に成熟が進んだが、的確に収穫のタイミンを見極めたことで、結果的に素晴らしい葡萄を得ることができた。\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e例年を上回る最高評価\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e■プイィ・フュイッセ・ル・エ・プティ・ル\u003cbr\u003eLa Revue du vin de France \u003cspan class=\"s2\"\u003e\u003cb\u003e100P\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003eWine Advocate \u003cspan class=\"s2\"\u003e\u003cb\u003e99P\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e \u003c\/span\u003eDecanter \u003cspan class=\"s2\"\u003e\u003cb\u003e97P\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e■プイィ・フュイッセ・プルミエ・ジュ・ド・プルミエ・リュ\u003cbr\u003eWine Advocate \u003cspan class=\"s2\"\u003e\u003cb\u003e98P\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e \u003c\/span\u003eLa Revue du vin de France\u003cspan class=\"s4\"\u003e \u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003e98P\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e■プイィ・フュイッセ・CC\u003cbr\u003eLa Revue du vin de France\u003cspan class=\"s4\"\u003e \u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003e97P\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e■サン・ヴェラン・ロ・ド・ポンセティ\u003cbr\u003eLa Revue du vin de France\u003cspan class=\"s4\"\u003e \u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003e96P\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e■マコン・ピエールロ・ジュリエット・エ・レ・ヴィエイユ・ド・シャヴィーニュ\u003cbr\u003eWine Advocate \u003cspan class=\"s2\"\u003e\u003cb\u003e97P\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e \u003c\/span\u003eLa Revue du vin de France \u003cspan class=\"s2\"\u003e\u003cb\u003e97P\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e■マコン・ピエールロ・トリ・ド・シャヴィーニュ\u003cbr\u003eWine Advocate\u003cspan class=\"s4\"\u003e \u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003e95P\u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43496592572624,"sku":"","price":17000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/966E8D81-C0D5-4311-87C6-08DB8724F580_1_201_a_8934ed83-6f59-4a89-883a-3b500c5a2314.jpg?v=1759038846"},{"product_id":"no-3-ravenna-trebbiano-2022-uain-ヌーメロ-3-ラヴェンナ-トレッビアーノ-ウアイン","title":"NO.3 Ravenna Trebbiano 2023 Uain (1500ml) \/ ヌーメロ 3・ラヴェンナ・トレッビアーノ ウアイン","description":"\u003cp\u003eイタリア　エミリア・ロマーニャ\u003c\/p\u003e\n\u003cp\u003eブドウ品種：トレッビアーノ\u003c\/p\u003e\n\u003cdiv title=\"Page 3\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e生産地はエミリア・ロマーニャのオリオーロ。粘土砂質土壌で海抜 150m。ナチュラルワイン界では有名なクラウディオ・アンカラーニと共に醸造。手摘みで収穫。除梗し破砕後、48時間のマセラシオン。その後、プレスして、モストをのみをコンクリートタンクで自然発酵、そのまま6ヶ月間熟成。無濾過、無清澄。軽めのオレンジで若い内から楽に飲めるワイン。\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43536671572176,"sku":"","price":4180.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/BA1FCB5B-79F9-4789-9206-AD10B39E1F75_1_201_a_4c7294a4-6c1f-4715-862a-47b99860ea16.jpg?v=1694158291"},{"product_id":"no-5-terre-siciliane-bianco-2020-uain-ヌーメロ-5-テッレ-シチリアーネ-ビアンコ-ウアイン","title":"NO.5 Terre Siciliane Bianco 2023 Uain (1500ml) \/ ヌーメロ 5・テッレ・シチリアーネ・ビアンコ ウアイン","description":"\u003cp\u003eイタリア　シチリア\u003c\/p\u003e\n\u003cp\u003eブドウ品種：カタラット\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e生産地はシチリアのアルカモ。畑は粘土と石灰岩を含む土壌でカタラットにとって理想的。アルカモではまだ新しい生産 者のエンリコ・アドラーニャと共に醸造。全房をダイレクトプレスし、イノックスタンクで自然発酵、そのまま 6 ヶ月間熟成。 無濾過、無清澄。シチリアらしい海のミネラルと果実、酸のバランスが素晴らしく、飲み疲れしない軽やかさが魅力。\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43536675176656,"sku":"","price":4840.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/BA1FCB5B-79F9-4789-9206-AD10B39E1F75_1_201_a_28c85823-f0c8-4d66-9f58-c43d8ae1d497.jpg?v=1694158304"},{"product_id":"no-6-puglia-bianco-2022-uain-ヌーメロ-6-プーリア-ビアンコ-ウアイン","title":"NO.6 Puglia Bianco 2023 Uain (1500ml) \/ ヌーメロ 6・プーリア・ビアンコ ウアイン","description":"\u003cp\u003eイタリア　プーリア\u003c\/p\u003e\n\u003cp\u003eブドウ品種：パンパヌト\u003cmeta charset=\"utf-8\"\u003e60％、ボンビーノ・ビアンコ\u003cmeta charset=\"utf-8\"\u003e20％、モスカート・レアレ\u003cmeta charset=\"utf-8\"\u003e20％\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e生産地はプーリアのミネルヴィーノ・ムルジアでアル タ・ムルジア国立公園の最北端。畑は粘土と石灰岩を含む土壌。新しい生産者で、再生型農業に重点をおくスヴェー ヴァ・セリーナと共に醸造。除梗し破砕。パンパヌトは 2 週間マセラシオン、ボンビーノとモスカート・レアレはダイレクトプレ スしてモストのみ。コンクリートタンクで自然発酵し、7 ヶ月間熟成。アルコール度数は 10.5 度。無濾過、無清澄。\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43536677503184,"sku":"","price":4840.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/BA1FCB5B-79F9-4789-9206-AD10B39E1F75_1_201_a_bcdae7f0-7f7e-4a84-ae19-07875aeebc2a.jpg?v=1694158311"},{"product_id":"no-4-rosso-barbera-2022-uain-ヌーメロ-4-ロッソ-バルベーラ-ウアイン","title":"NO.4 Rosso Barbera 2023 Uain (1500ml) \/ ヌーメロ 4・ロッソ・バルベーラ ウアイン","description":"\u003cp\u003eイタリア　ピエモンテ州\u003c\/p\u003e\n\u003cp\u003eブドウ品種：\u003cmeta charset=\"utf-8\"\u003eバルベーラ\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e生産地はピエモンテのロエロ、畑は粘土主体の土壌。フェリーチェ・ブルーノと共に醸造。手摘みで収穫。葡萄は 95％ を除梗し破砕、残り 5％は全房を使用して清涼感を得ている。コンクリートタンクで自然発酵。3 日間の短いマセラシオ ン。そのまま 6 ヶ月間熟成。無濾過、無清澄。現地で飲む軽やかでドリンカブルなバルベーラ！\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43536684777680,"sku":"","price":4840.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/BA1FCB5B-79F9-4789-9206-AD10B39E1F75_1_201_a_4a8b2e89-dae6-4c0f-a8d7-38181641ea82.jpg?v=1694158298"},{"product_id":"pouilly-fuisse-terres-de-pierres-2017-verget-プイィ-フュイッセ-テール-ド-ピエール-ヴェルジェ","title":"Pouilly Fuisse “Terres de Pierres”  2022 Verget \/ プイィ・フュイッセ・テール・ド・ピエール ヴェルジェ","description":"\u003cp\u003eフランス　ブルゴーニュ\u003c\/p\u003e\n\u003cp\u003eブドウ品種：シャルドネ\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eヴェルジッソン村のラ・コートが主体（北斜面なのでミネラル感とフレッシュさをもたらす）でフュイッセ村の2区画をブレンド。ヴェルスラクロワとレリットで、豊かさと密度をもたらす。70％は小樽（新樽25％）で30％が大樽。味わいのスケールは大きく、力強い。コストパフォーマンスに優れるヴェルジェの定番。\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43654490128592,"sku":"","price":7150.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/428A6636-628D-4BAE-B419-5761A36AC5C6_1_105_c.jpg?v=1742799495"},{"product_id":"favola-2018-dario-princic-ファヴォラ-ダリオ-プリンチッチのコピー","title":"Sauvignon Blanc 2020  Dario Princic \/ ソーヴィニヨン・ブラン ダリオ・プリンチッチ","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eイタリア　フリウリ・ヴェネツィア・ジュリア\u003c\/p\u003e\n\u003cp\u003eブドウ品種：\u003cmeta charset=\"utf-8\"\u003eソーヴィニヨン・ブラン\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e樹齢 50 年以上の畑。発酵は木製開放発酵桶で野性酵母のみで行う。温度管理なし。マセラシオンは非常に長く 20 日間。発酵終了後、1 度移し替えをしてから、健全な澱を残したまま、色々な大きさの古樽に入れて 36 ヶ月間熟成。その後、ステンレスタンクで 3 ヶ月熟成。ノンフ ィルターでボトリング。\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eラディコンやグラヴナーらと考えを同じくし、自然な栽培、醸造に取り組むダリオ・プリンチッチ。醸し発酵を行って造られるリボッラ・ジャッラ。35日間のマセラシオン、温度管理はせず天然酵母のみで発酵を行います。清澄、フィルターがけもせず、SO2は瓶詰め時にごく少量のみ。果実味にも存在感がありつつ、果皮由来の渋み、苦みと繊細な酸があり、心地よいバランスのとれたワインです。\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eヨスコ・グラヴネルの親友であり、スタンコ・ラディコンやラ・カスッテラーダのニーコとは同級生。 しかし、ダリオは異質だ。彼等が代々続くカンティーナの子供であったのに対し、ダリオはそうではなかった。実際、近隣のレストランやホテルに、食材や、グラヴネル、ラディコンのワインを卸す仕事をしていたのだと言う。\u003cbr\u003eワイン造りへの情熱をおさえられるわけもなく、1993年から自家瓶詰めを開始。技術的なことの多くはスタンコ・ラディコンから教わりながら、ワイン造りに対する考えを同じくしていった。\u003cbr\u003eダリオのワインは特別だ。グラヴネルやラディコンにある『難解さ』や『気難しさ』がない。飲み手を試すような素気ない冷たい印象が全くなく、誰にでも近寄ってきてくれる『優しさ』に溢れている。\u003cbr\u003e華やかで豊潤に香るアタックは口中に強烈に長く留まる。しかしながら、長期間のマセラシオンによる『ワインの重さ』はあまり感じさせず、スイスイと飲み進んでしまう、ある意味での『軽さ』がある。\u003cbr\u003e\u003cbr\u003e『ワイン造りはスタンコに教わったし、スタンコと同じ気持ちでワインを造っているよ。大切なのはバランスじゃないか？』\u003cbr\u003e\u003cbr\u003eダリオが言うように、彼のワインは全てがバランスしている。長期間の果皮浸透によるタンニンや厚み、柔らかい酸、ポンカ由来の硬さに対して果実のフレッシュ感、濃密で詰まった甘味が高次元でつりあっている。ダリオにしかできない高次元でバランスされたワインと言えるのではないだろうか。\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43769417629904,"sku":null,"price":9790.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/818387E6-DDA9-4766-9D35-89EFDF1326CD_1_105_c.jpg?v=1736667751"},{"product_id":"pulpe-de-raphael-2022-les-vins-pirouettes-ピュルプ-ド-ラファエル-レ-ヴァン-ピルエット","title":"Pulpe 2024 Les Vins Pirouettes \/ ピュルプ レ・ヴァン・ピルエット","description":"\u003cp\u003eフランス　アルザス\u003c\/p\u003e\n\u003cp\u003eブドウ品種：\u003cmeta charset=\"utf-8\"\u003eピノ・ブラン、オーセロワ\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eルファック農業高校併設ドメーヌによる実践的プロジェクト！最高の教授陣と専門家の管理の下、未来のア ルザスワインを担う若いヴィニュロンたちによって造り上げられたワイン。泥灰石・石灰質土壌。ビオロジック と、一部ビオディナミ栽培。手収穫後、区画ごとに選果し、ダイレクトプレス。ステンレスタンクとフードルで 6 か 月熟成。瓶詰時に極少量（15mg\/L）の亜硫酸のみ添加。\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"rte collection-description page-width\"\u003e\u003cstrong\u003eレ・ヴァン・ピルエット\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"rte collection-description page-width\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rte collection-description page-width\"\u003e\n\u003cstrong\u003e▼\u003c\/strong\u003e\u003cstrong\u003eヴァン・ナチュール・アルザスの実験室\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e！！\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003eあんな事を試したい！こんなワインを造ってみたい！\u003cbr\u003eそんな冒険心を形にする、ヴァン・ナチュールの実験室みたいな場が「レ・ヴァン・ピルエット（\u003cspan\u003eLes Vins Pirouettes\u003c\/span\u003e）」です。\u003cbr\u003eアルザスの生産者達も自分のドメーヌでは確立したスタイルがあって、なかなか自由に冒険するのは難しい、、でも、せっかくだから色々と試したい！\u003c\/p\u003e\n\u003cp\u003eそんな思いでクリスチャン・ピネールや、ステファン・ヴァンワルドといったヴァン・ナチュールの生産者で設立したのが、この「レ・ヴァン・ピルエット」です！\u003c\/p\u003e\n\u003cp\u003e中には「なんだこれ、初めて飲んだ！」や「これ凄いね！」から、「ちょっとこれやりすぎでしょ笑」という味わいのワインまで。\u003cbr\u003eでも、そんな挑戦的な自然派のワイン造りをしたっていいじゃない！\u003cbr\u003eというのが、レヴァンピルエットのスタイル。\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e今では\u003c\/span\u003eレヴァンピルエットに集まる仲間も増えて、試飲しながらワイワイと意見交換するのも楽しくて仕方がないそうです。\u003c\/p\u003e\n\u003cp\u003eエチケットも造り手さんの趣味とか個性があふれるデザインばかり！\u003cbr\u003eこんな所にもレ・ヴァン・ピルエットのスタイルが現れています。\u003c\/p\u003e\n\u003cp\u003e「レヴァンピルエットって初めて聞いた！」という方も多いかもしれません。\u003c\/p\u003e\n\u003cp\u003eだとしたら、そんなあなたにも飲んでほしい！\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e美味しいだけでなく「ワインって楽しい！」「ワインって自由！」。\u003cbr\u003eそんなナチュラルなワインの楽しみ方をレ・ヴァン・ピルエットが教えてくれるはず。\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e仲間と楽しく造っているワインですから、ぜひみんなで楽しく飲みましょう！\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"filters-toolbar-wrapper\"\u003e\n\u003cdiv class=\"page-width\"\u003e\n\u003cdiv class=\"filters-toolbar\"\u003e\n\u003cdiv class=\"filters-toolbar__item-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43820838715600,"sku":"","price":3740.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/A24DE0FB-16AA-4923-8CB5-14052671B2EF_1_201_a.jpg?v=1772948002"},{"product_id":"qvevri-de-stephane-2020-les-vins-pirouettes-クヴェヴリ-ド-ステファン-レ-ヴァン-ピルエット","title":"Qvevri de Stephane 2020 Les Vins Pirouettes \/ クヴェヴリ・ド・ステファン　レ・ヴァン・ピルエット","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eフランス　アルザス\u003c\/p\u003e\n\u003cp\u003eブドウ品種：\u003cmeta charset=\"utf-8\"\u003eゲヴュルツトラミネール、ピノ・グリ、ピノ・ノワール、オーセロワ\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e泥灰岩土壌。マセラシオンには、地中に埋められた巨大なクヴェヴリ（高さ 3ｍ、容量 1,200l）を使用し、6 ヶ月間マセラ シオン。その後、手作業でクヴェヴリから果醪を取り出しプレス。11 か月間ステンレスタンクで澱とともに熟成。瓶内熟成 が進み、以前よりも全体が馴染んで旨味が増している。酸化防止剤無添加。\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eLes Vins Pirouettes レ・ヴァン・ピルエット\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eナチュラルで、自由で、美味しい！アルザス自然派ワイン集団！！ クリスチャン・ビネールが中心となって出来上がったヴァン・ナチュール・アルザスの実験室的存在、レ・ヴァン・ピルエット。現在はステファン・ヴ ァンワルトらがまとめ役となり、自分達のドメーヌワインには蔵としてのスタイルがある為にできない挑戦的なワイン造りをどんどん試しています。 それはやりすぎだろう！から、なんだこれ、凄い！まで色々あってどれも楽しい！しかもここ数年は以前のような不安定さもなし。自由で、楽しく て、しかも美味しい！ヴァン・ナチュールの魅力がたっぷり詰まってます！！\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43820849234128,"sku":"","price":5720.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/B3C6F32C-8E2B-46D0-B69B-D1A7C5925D05_1_102_a.jpg?v=1738225953"},{"product_id":"oxydatif-stephane2018-les-vins-pirouettes-オキシダティヴ-ド-ステファン-レ-ヴァン-ピルエット-500ml-のコピー","title":"Oxydatif d'Hubert \u0026 Christian 2017 Les Vins Pirouettes 500ml \/ オキシダティヴ・ド・ユベール ＆ クリスチャン　レ・ヴァン・ピルエット","description":"\u003cp\u003eフランス　アルザス\u003c\/p\u003e\n\u003cp\u003eブドウ品種：リースリング\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eグランクリュのリースリングを使った贅沢ワイン\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003eキンツハイムにあるグランクリュ「フラエルテンベルグ」の葡萄を使っている超贅沢なワイン。早めの収穫で酸度を確保し、野生酵母のみで自然 発酵。11 ヶ月間熟成の後、古バリックに入れて 48ヶ月間補酒をせずにフロールを着けながら熟成させる事で独特のニュアンスを得ています。仲間の醸造家の葡萄のみ使用\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eレ・ヴァン・ピルエット\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"rte collection-description page-width\" data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e▼\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eヴァン・ナチュール・アルザスの実験室\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e！！\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\n\u003cp data-mce-fragment=\"1\"\u003eあんな事を試したい！こんなワインを造ってみたい！\u003cbr data-mce-fragment=\"1\"\u003eそんな冒険心を形にする、ヴァン・ナチュールの実験室みたいな場が「レ・ヴァン・ピルエット（\u003cspan data-mce-fragment=\"1\"\u003eLes Vins 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data-mce-fragment=\"1\"\u003eだとしたら、そんなあなたにも飲んでほしい！\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e美味しいだけでなく「ワインって楽しい！」「ワインって自由！」。\u003cbr data-mce-fragment=\"1\"\u003eそんなナチュラルなワインの楽しみ方をレ・ヴァン・ピルエットが教えてくれるはず。\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e仲間と楽しく造っているワインですから、ぜひみんなで楽しく飲みましょう！\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43820850184400,"sku":null,"price":6490.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/4C319C5C-FE3C-46B4-901A-4FA62E0F843C_1_105_c.jpg?v=1737170229"},{"product_id":"lune-a-boire-blanc-nv-marc-kreydenweiss-ルナ-ボワール-ブラン-マルク-クライデンヴァイス","title":"\"Lune a Boire\" Blanc NV Marc Kreydenweiss \/ ルナ・ボワール・ブラン マルク・クライデンヴァイス","description":"\u003cdiv class=\"postBody wineryBodyTitle\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eフランス　アルザス\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eブドウ品種：\u003cspan data-mce-fragment=\"1\"\u003eピノ・ブラン、オーセロワ、シルヴァネール、リースリング、ゲヴュルツトラミネル\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e優しくて丸くてぐるぐる（ゴクゴク）飲めちゃう\u003c\/h3\u003e\n\u003cp\u003eフルーティーでジューシー、丸く優しい口当たり。親しみやすくするすると飲めてしまいます。\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eエコセールを取得している友人の葡萄を使用。60%ピノ・ブラン、オーセロワ、20%シルヴァネール、10%リースリング、5%ゲヴュルツトラミネル。アルザスの全ての土壌に育つ色々な品種をアッサンブラージュしている。野生酵母のみで醗酵。熟成は澱と共にフードル樽で12ヶ月間。毎日飲めるような軽やかでナチュラルな味わいを目指した。\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eアントワンヌが始めた新しいワインがルナ・ボワール・シリーズ。同じ考え方を持つ友人（エコセール取得済）の葡萄を使って、酸化防止剤無添加で醸します。\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e通常のワインとは異なり、毎日楽しく、グビグビ飲めるワインを目指します。アントワンヌが考えるアルザスのグルグルワイン。\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eアルザスを代表する歴史的造り手\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e300年以上の歴史を誇る古典的造り手だが、毎年変わるエチケット、ビオディナミの導入、ローヌへの進出等、前衛的。長期マセラシオンやアンフォラにも挑戦している。\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"postBody cf\" data-mce-fragment=\"1\"\u003e\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003eバ・ランを代表する造り手\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e300年以上の歴史を持つアルザスを代表する造り手「マルク・クライデンヴァイス」。その歴史は修道院の畑をグレッセール家が購入した事から始まる。\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e『アンドロウ修道院の葡萄畑の一部を引継ぎ、葡萄栽培農家として始まり、1850年代にこの地域で初めてワイン醸造、瓶詰めを開始』\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eその後、1948年にデニス・グレッセールとルネ・クライデンヴァイス家が結婚したことでドメーヌ・クライデンヴァイスとなった。\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg class=\"alignnone size-medium wp-image-9021\" src=\"https:\/\/terravert.co.jp\/wp-content\/uploads\/2018\/12\/vinsterroirs-640x194.jpg\" alt=\"\" width=\"640\" height=\"194\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert.co.jp\/wp-content\/uploads\/2018\/12\/vinsterroirs-640x194.jpg\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e本拠地はライン川下流、バ・ラン地区のアンドロウで13ha。バ・ランの優良畑はほぼ全てアンドロウ周辺に位置している。\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e『オー・ランはヴォージュ山脈の高い位置にあり、強固なワインを産む。バ・ランは標高が低いが、アンドロウ周辺は地形が入り組んでいて複雑』\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eアンドロウは丘が入り組んでいて地形が複雑。隆起した丘は土壌も複雑でテロワールがある。オー・ランに負けない繊細さ、複雑さを得ている。\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e『1999年にはコスティエール・ド・ニームに16haの畑を購入。アルザス同様にビオディナミを導入。収量も40hl\/haに抑え、ニームとしては異例の上品さを感じさせるワインを造っている』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e現当主は13代目「マルク・クライデンヴァイス」だが、1990年から加わった兄「マンフレッド」がローヌ。弟「アントワンヌ」がアルザスを担当している。\u003cbr data-mce-fragment=\"1\"\u003e『マンフレッドは畑の専門家でビオディナミを担当。醸造は2004年から加わったアントワンヌが専門でアルザス、ニーム共に担当している』\u003cbr data-mce-fragment=\"1\"\u003e90年代の彼等のワインはクライデンヴァイスらしい凛とした強さや上品さを失っていたが、アントワンヌの加入で「らしさ」を取り戻した。\u003c\/p\u003e\n\u003ch3 class=\"title\" data-mce-fragment=\"1\"\u003e８９年よりビオディナミ\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eマルク・クライデンヴァイスの歴史で最も大きな変革は1971年、23歳の若さでドメーヌを引き継いだ「マルク」によってもたらされた。\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg loading=\"lazy\" class=\"alignnone size-medium wp-image-9083\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg 660w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/IMG_4276.jpg\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e1984年、より畑毎の個性を際立たせることを目的に有機栽培を導入。更に、収量を半分程度、40hl\/ha以下にまで落としてしまう。\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e『1989年にはアルザスで初めてビオディナミを導入。以降、更に畑毎の個性がはっきり感じられるワインに変化していった』\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e畑ではビオディナミ調剤と独自のホメオパシーのみで病気、害虫に対応している。またできる限り森を残し、自然と葡萄樹を共存させている。\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan class=\"greenBold\" data-mce-fragment=\"1\"\u003e『グラン・クリュは特に森と接している。葡萄樹は他の植物の影響を受け、虫や動物にも影響されることで強くなる』\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eその年の個性は葡萄樹だけではなく、その他の植物や動物からの影響によっても変わってくる。それこそが本来の自然。\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43890974982352,"sku":"","price":3630.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/3C469FE8-45EB-42EF-9D3E-F88E956412A9_1_105_c.jpg?v=1737012987"},{"product_id":"raisins-gaulois-2022-marcel-lapierre-レザン-ゴーロワ-マルセル-ラピエール","title":"Raisins Gaulois 2022 Marcel Lapierre \/ レザン・ゴーロワ マルセル・ラピエール","description":"\u003cp\u003eフランス　ブルゴーニュ（ボージョレ）\u003c\/p\u003e\n\u003cp\u003eブドウ品種：ガメイ\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eフレッシュな果実と心地よい酸を感じるスタイルは、口に含んだ瞬間、瑞々しいフルーツや口の中で赤い果実をクラッシュしたようなフレッシュでジューシーな果実味が口内で溢れます。 果実味も甘ったるいダレた味わいではなく、丸く優しい包み込む様な果実味で、余韻も長く、口の中で果実がどんどん膨らんでいくスタイル。 透明感が有る果実味で、全く引っ掛かりの無いその喉ごしは、少し冷やし目で気軽に飲むのに最適なワインです。\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eレザン・ゴーロワという名の由来\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eラピエールの入門編として最適なこのキュヴェは、頭を悩ませて味わうのではなく、陽気に気楽に飲むことを目的として造られました。\u003c\/span\u003e\u003cspan\u003eキュヴェ名の由来は「ゴーロワ人 (ガリア人) のブドウ」。主にモルゴンの区画のガメイを用いて造られるこのワインは、いわば「プチ モルゴン」とも言うべきキュヴェです。 印象的なラベルのデザインは、ブラックユーモア溢れるイラストで有名なモーリス シネ氏。シネ氏のイラストのとおり、ブドウそのもののをギュッと絞った様なフレッシュな風味のワインです。 花崗岩土壌に植えられた平均樹齢20年のガメイから造られ、化学肥料、除草剤は全く使用せず栽培され、亜硫酸や培養酵母は使用せずセミ マセラシオン カルボニックで醸造。約2か月間タンクで熟成させた後、ノンフィルターで瓶詰。\u003c\/span\u003e\u003cspan\u003eこのワインは、モルゴンのクリュ内で栽培されたガメイを使用していますが、若樹のため収量が多く、その結果ジューシーで鮮やか、遊び心のある果実味が特徴で、アルコール度数は低いです。\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eフランス自然派ワインの父マルセル・ラピエールの息子\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eフランス自然派ワインの父、マルセル・ラピエール。彼は、「自然派」と呼ばれるワインの礎を築いた人物であり、ボジョレーをはじめフランス各地で、彼の影響を受けた自然派ワイン生産者が活躍しています。その偉大なる父の後を継ぎ、モルゴンの地、ひいてはボジョレーの地に深く根ざしたラピエール家のワイン造りを一手に担うようになったのは、マルセルの長男マチュー ・ラピエール。 2005年からドメーヌで栽培・醸造を担い、マルセルとともに偉大なヴィンテージも最悪なヴィンテージも経験したマチューは、周囲の心配をよそにラピエール家のワインを大幅に進化させました。そのスタイルは「自然派ワインの原点」と呼ぶにふさわしい純粋で緻密な味わいで、古くからラピエールのワインを知る人曰く、1990年代初期のマルセル ラピエールのワインのようだとか。\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eケミカルなものを用いず土地の個性をワインに反映\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e栽培においては、その土地の個性を十分に活かす為に、化学肥料や除草剤、殺虫剤などを用いず、健全で質の高いブドウを得る為に1981年からビオロジックによる栽培を行っており、収穫においては完全な手作業を実践しています。この事は、安価で大量生産型のワインが当たり前となってしまったボジョレーにおいては、割の合わない手間のかかる作業と言えますが、ドメーヌの哲学、想いを表現するためには無くてはならない重要なプロセスです。収穫されたブドウは、印象的な天井画が描かれた醸造所に運ばれ、果皮などに付着する自然酵母の働きによって発酵させます。セミ・マセラシオンカルボニックを採用し、じっくりと時間をかけて果汁がワインとなっていくのを見守ります。瓶詰めは原則ノンフィルタで行われ、顧客の要望に合わせて亜硫酸の添加したり、しなかったりします。\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":43953230643408,"sku":"","price":4730.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/F9E7CEF4-B81B-457B-99ED-5EECD2E37E1C_4_5005_c.jpg?v=1782613664"},{"product_id":"morey-saint-denis-jar-2020-frederic-magnien-モレ-サン-ドニ-ジャー熟成-フレデリック-マニャン-コピー","title":"Charmes Chambertin Aux Mazoyeres Jar Grand Cru 2018 Frederic Magnien \/ シャルム・シャンベルタン・グラン・クリュ・オー・マゾワイエール・ジャー熟成 フレデリック・マニャン","description":"\u003cp\u003eフランス　ブルゴーニュ\u003c\/p\u003e\n\u003cp\u003eブドウ品種：ピノ・ノワール\u003c\/p\u003e\n\u003ch3\u003e芯はしっかり果実はしなやか\u003c\/h3\u003e\n\u003cp\u003e華やかな香りに熟した果実感。しっかりと骨格がありながらもしなやかでエレガント。複雑で深みのある余韻がいつまでも続く。\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eモレ・サン・ドゥニに近い畑で少し標高も低く、オー・シャルムと違い表土は白く明るい。小石は少なく、粘土よりも砂っぽい土壌になっているので水はけが良い。表土はオー・シャルムよりも厚いのでワインは少し強めで、重厚感を持つ。アンニュイさや洗練さより、複雑性や深みが出てくるのが特徴。\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"wineryTitle\"\u003e\n\u003ch1\u003eFrederic Magnien\u003cspan\u003eフレデリック・マニャン\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cdiv class=\"titleMeta\"\u003e\n\u003cp class=\"category\"\u003e\u003cspan class=\"tasting\"\u003eフランス\u003c\/span\u003e\u003cspan class=\"area\"\u003eFrance \/ Bourgogne\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg alt=\"Frederic Magnien\" height=\"200\" width=\"200\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/08\/15125410\/frederic-magnien-300x300.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\u003ch2\u003e『フレデリック・マニャンは変わった』\/ベタンヌ\u003c\/h2\u003e\n\u003cp\u003eルロワのワイン造りを理想とし、ルロワから栽培責任者が移籍。ルロワ流の栽培法を導入している。濃厚から繊細 で伸びのあるブルゴーニュに変化を遂げた。\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"postBody cf\"\u003e\n\u003ch3 class=\"title\"\u003eドメーヌに近いネゴシアン\u003c\/h3\u003e\n\u003cp\u003eブルゴーニュの多くの造り手が「フレデリック・マニャ ン」の成功を羨んでいる。同時に近年のワインの大き な変化に驚いている。 1 代でドメーヌを築き上げたシャブリの重鎮「ジャン・ マルク・ブロカール」も「フレデリック」の仕事と情熱を 絶賛している。\u003cimg height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195915\/FredericMagnien2.jpg\" class=\"alignnone size-medium wp-image-5270\" decoding=\"async\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『昔のヴィニュロン以上に畑で働く。だから彼はいつ も日焼けしている。一時期悩んでいたようだが今は 焦点が定まったね。ワインを飲めば解る』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e「フレデリック」は全てのブルゴーニュの畑、区画、そ して所有者まで知っている。毎日、畑に出て自分の 足で条件に合った畑を探し出し、所有者と交渉する ということを 10 年以上繰り返してきたから。 彼等は畑の所有者から委託を受け、栽培チームを 派遣し畑の管理を全て自分達で行う新しい形のネ ゴシアン。書類上はネゴシアンだがドメーヌと変わり ない仕事をしている。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『栽培責任者はルロワにビオディナミを導入した人 で 30 年以上ルロワの栽培を指揮してきた。より繊 細で果実のピュアな部分を重視したワインに進化し ていきたい』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eネゴシアンとして土壌を表現するためには従来の葡 萄買いや樽買いでは不可能。栽培から関わり、理想 の葡萄を育て、理想のタイミングで収穫することがで きなければ理想のワインはできないのだ。\u003c\/p\u003e\n\u003ch3 class=\"title\"\u003eヴィラージュ・ワインが進化\u003c\/h3\u003e\n\u003cp\u003e土壌の表現に拘る「フレデリック」。100 年前に決め られた AOC には納得していないようで、その枠に収 まらない取組も始めた。 鉄の多い畑から造ったワインに「クール・ド・フェ―ル (鉄)」。石の多い畑を合わせたワインに「クール・ド・ロ ッシュ(石)」。そして、粘土の強い畑のワインには「ク ール・ダルジール(粘土)」と表記したのだ。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『ヴィラージュ・ワインを造る時、村の個性以上に各 畑の土壌の個性が勝ることがある。それならばその 事実を表記するべきだと思った』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e畑を選ぶ時に土壌と樹齢を最も重視している。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『ヴィラージュ・ワインでも最低 40 年の樹齢が条件。 土壌の個性を表現するにはある程度根を伸ばす必 要もあるし、樹勢を落とし、樹中の水分量を減らさ なければならない』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 class=\"title\"\u003eＤ.Ｒ.Ｃよりルロワ\u003c\/h3\u003e\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195922\/FredericMagnien3.jpg\" class=\"alignnone size-medium wp-image-5271\" loading=\"lazy\" decoding=\"async\"\u003e10年以上前から有機栽培を取り入れ、太陰有機法 に従った栽培や醸造を行ってきた。最近の「フレデリ ック」はより自然で人為的介入を少なくする方向に 向かっている。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『D.R.C よりルロワが好きだ。1 点の汚れもない完 璧に整理整頓されたワインよりも、欠点があっても 伸びやかで定規で測れないワインが好き』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e通常、春に葡萄房が形成され始めるとツルの先端 を切り落とし、ツルを伸ばす為に使う養分を葡萄房 に使わせるようにする。葡萄の生育を促す栽培法で ほぼ全ての造り手が導入している。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『春の摘芯もやめた。養分の分配は葡萄樹が自分でやる。人間がやるべきではないし、ツルを切られ ることのストレスの方が大きい』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eワイン造りは造り手の趣向やトレンドを極力排除した 自然な形でありたい。醸造はグラン・クリュもＡＣブル ゴーニュも基本的に変わらない。\u003c\/p\u003e\n\u003ch3 class=\"title\"\u003eジャー（アンフォラ）熟成\u003c\/h3\u003e\n\u003cp\u003e日本に初めて「フレデリック」のワインが紹介されたの は「バレル・セレクション」という手法だった。インポー ターが樽買いし日本国内で流通させた。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『当時の日本の流行でもあったのか日本は新樽 100％しか買わなかった。実際は新樽の比率は当 時でも 50％以下だった』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e日本に最初に紹介された「フレデリック・マニャン」は 新樽 100％のみだったので彼のワインに今でも樽の イメージを持つ人も多い。 加えて2002年まではノン・フィルターで少し濁ってい たし、収穫も今より遅く、今より少し過熟だった。そし て、マセラシオンも長かった。 ここ数年で「フレデリック」の評価は一気に高まってい る。2000 年代前半まではワインに悩みが現れてい たように思う。通過点だったのかもしれない。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『ジャー（アンフォラ）での熟成も開始。スペイン製の 薄い素焼きの甕での熟成により、水分が少し蒸発 し、若干凝縮する』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e内側を蜜蝋で焼き固めていないジャーを使用。香 成分や水に溶ける成分は何も無いのでバリックのよ うにタンニンや香をワインに与えない。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『葡萄そのものの個性を出してくれるが、現段階で は、単体では複雑味に欠けると判断。バリック熟成 のワインとのアッサンブラージュでバランスをとる』\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2012 年版ベタンヌ・ドゥソーヴではネゴシアンとして 最高評価の BD マーク 4 つを獲得し一流のドメーヌ 以上の評価を獲得した。ベタンヌのコメントが印象的 で的確だった。\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"greenBold\"\u003e『フレデリック・マニャンは変わった。他のネゴシアン と区別しなくてはいけない。難しい年だった 2008 をとても上品に仕上げ、それが本物だということを 2009 年で証明した。今後も楽しみだ』\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 2560w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195913\/FredericMagnien1.jpg\" class=\"alignnone size-medium wp-image-5269\" loading=\"lazy\" decoding=\"async\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":44090242564304,"sku":null,"price":42900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/85782EA1-E18D-4E03-B9F2-61C11B2CBFA0_1_105_c.jpg?v=1737169346"},{"product_id":"riesling-kastelberg-2012-marc-kreydenweiss-リースリング-カステルベルグ-マルク-クライデンヴァイス","title":"Riesling Kastelberg 2012 Marc Kreydenweiss \/ リースリング カステルベルグ　マルク・クライデンヴァイス","description":"\u003cp\u003eフランス　アルザス\u003c\/p\u003e\n\u003cp\u003eブドウ品種：リースリング\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eカステルベルクは、アルザス10大グラン・クリュと評される、大理石を含む特殊な土壌です。あふれ出すレモンやメロン、蜂蜜のような甘やかな香りに、甘酸っぱいヨーグルトのニュアンスが広がります。それらが絡み合い、非常に複雑で見事なバランスを持つ、美しい味わいへと仕上がりました。しっかりと存在するミネラルは、時間の経過により、ますます力強さを増していきます。\u003c\/p\u003e\n\u003cp\u003eマルク・クライデンヴァイス氏は、4世紀にわたってアルザスに居を構え、地元では誰も手をつけないような急斜面に潜在能力を発見するや否や、すぐにそこを耕して畑にしてしまう情熱と、ドメーヌをアルザス屈指の評価にまで引き上げた、栽培・醸造の才能を持ち合わせた人物です。1989年より、ビオディナミ農法を開始したことから、土壌は大きな活力を得ることができ、結果としてバランス良く健康的で、より高品質なブドウを栽培することが可能となりました。\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":44099443097808,"sku":"","price":9900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/316B2E07-4BC5-4905-A535-A8BC3C459933_1_105_c.jpg?v=1755840413"},{"product_id":"macon-pierreclos-1er-jus-de-chavigne2022-guffens-heynen-マコン-ピエールクロ-プルミエ-ジュ-ド-シャヴィーニュ-ギュファン-エナン-copy","title":"Macon Pierreclos \"Le Chavigne\"2018 Guffens Heynen","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003ch2\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/p\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"It's always a great moment to taste the wines of this unconventional winemaker.\"\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Le guide des meilleurs vins de France2015 \"Domaine Gyufan Henin\" has the highest rating of 3 stars in RVF. It has also received the highest rating of 5 stars in \"Béttane de Sauve\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In Burgundy, only 11 restaurants, including Romanée-Conti and Rousseau, have five-star ratings. The magician of white wine.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe head of the family, Jean-Marie Gufan, is a Belgian who moved to Burgundy with his wife in the 1970s. He was in an environment that had nothing to do with wine making, but he quickly became one of the top producers. Everyone calls him a \"genius\". Even during the tasting, he judges the wine with his senses, like an artist. Unique expression. Express the power of wine.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"At Verger, we always choose good grapes ourselves to bring out the expression of the field. It's a fun job. Gyufan Hénin confirms and enhances the potential of his grapes every year.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eI own 3.5ha of the 4.5ha Le Chavigne division in Pierreclo village. Clay soils with very high lime content on steep south-west facing slopes. The tree is over 80 years old in the tallest section. Harvesting is done in three batches to ensure perfect ripeness. Hand-crushed and first-pressed for long-term fermentation in large barrels.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":44191203852496,"sku":null,"price":6490.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/1E0A3B9B-92DF-4A81-A527-AC8BA5763714_1_201_a.jpg?v=1737167732"},{"product_id":"brut-nature-sans-soufre-drappier-ブリュット-ナチュール-サン-スフル-ドラピエ-コピー","title":"Brut Nature \"Sans Soufre\" Drappier","description":"\u003cp\u003e french champagne\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Pinot Noir\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eOnly grapes from fields with a lot of sunshine are used on the south slope of Urville village. It is distinguished from the field stage. Also, harvesting is done later than usual, so you don't feel skinny even without dosage. 10% for reserve wines (5% for Sanssoufle). No filters. Rosé is a Saigner that has been macerated for 2 days before fermentation. Fermentation in stainless steel tanks. Aged for 36 months or more.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"wineryTitle\"\u003e\n\n\u003ch1\u003e \u003cspan\u003eDrappier\u003c\/span\u003e\n\n\u003c\/h1\u003e\n\n\u003cdiv class=\"titleMeta\"\u003e\n\n\u003cp class=\"category\"\u003e \u003cspan class=\"tasting\"\u003eFranceFrance\u003c\/span\u003e \u003cspan class=\"area\"\u003e\/ Champagne\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"wineryLogo\"\u003e\u003cimg alt=\"Drappier\" height=\"200\" width=\"200\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/08\/15125357\/drappier-300x300.jpg\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Champagne loved by Marcel Lapierre\u003c\/h2\u003e\n\n \u003cp\u003eChampagne that also drinks \"Marcel Lapierre\", \"Philippe Pakalet\", \"Ch. Le Puy\" and \"Jacques Cerros\". Pinot Noir is mainly cultivated in the southern Côte des Barres. He is also known as the leading expert in brut nature.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e loved by naturalists\u003c\/h3\u003e\n\n\u003cp\u003e A meal with 'Philippe Pakare' begins with 'drappier'. The Brut Nature recommended by Cave Oger, a popular wine shop in Paris, is also \"Drappier\". Luciano Pavarotti, one of the world's top three tenors, drank it before singing \"Drapier\" because it was gentle on his throat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"Champagne loved by people who love nature and art. It is made for those who seek genuine purity.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 967w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg 660w\" height=\"428\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26200044\/Drappier1.jpg\" class=\"alignnone size-medium wp-image-5293\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eAt the southern tip of Champagne, in the village of Urville, Aube. The underground cellars built by Syrtasian monks in the 12th century are still in use today, indicating that wine has been made in this area since that time (older than Dom Pérignon). Drappier, who started making champagne in this area since 1808, is the eighth generation of the current head of the family, Michel. Unlike other major maisons, it has always been family run.\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Pursuing completely pesticide-free and non-dosage\u003c\/h3\u003e\n\n\u003cp\u003e Since 1989, we have practiced organic farming without using any pesticides in our 53ha field. The trigger was the birth of their eldest daughter, Charlene.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"When I thought about my children's future, I decided that I should do natural farming and grape cultivation.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eBut the transition to biologic wasn't easy. Switching from synthetic fertilizers to compost. Due to non-use of pesticides, disease and pest damage increased, and the yield decreased by 30%. Soil improvement has progressed slowly and we are now harvesting grapes with more character and strength than before.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The vineyards look bad. But that's what it really is. Rather than static, it is a field of motion full of life.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Dosage has a great influence on the taste. At \"Drappier\", liqueurs are handcrafted for each variety by adding sucrose to wine and aging for 25 years. And a small amount of the same thing as the cepage of each cuvée is added. Brut is allowed up to 15g\/l, Carte d'Or is 6g\/l.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“The lack of dosage is something we can do because the grapes are strong and we can express our individuality with biologic. Unless the fruit is fully ripe and strong, a low dosage of about 6g will result in a lonely wine without a skeleton.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e No SO2\/Non-dosage\/PN\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"Sulfuric acid removes the flavor. It's an irritant, even if it's a small amount. The amount added is gradually reduced to achieve purity. At present, it is normally used around 100 mg\/l, but it has been reduced to 35 mg\/l.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eHarvested grapes are subdivided and transported to tanks as quickly as possible. Fermentation starts slowly using wild yeast under complete temperature control of 18 degrees. In order to cut off oxygen, we adopted a gravity system in which the compressor was installed directly above the fermentation tank. Even without SO2, juice turns into wine without bacterial attack. In 2007, \"Brut Nature Saint Soufflé\" was released with no SO2 additives. It became a hot topic in France. 100% Pinot Noir, non-dosage, no SO2 additives, the ultimate champagne that has been scraped off after 15 years.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“My mother, who was allergic to SO2, drank the wine before adding SO2 from the tank at meals. One day, a sommelier who came to visit drank it and was deeply moved, and decided to make this cuvée.” 924\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":44344737530064,"sku":null,"price":9900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/AEE8A082-B230-4AD6-A2C4-8A535E8EE619_1_201_a.jpg?v=1733544749"},{"product_id":"macon-villages-terres-de-pierres-2020-verget-マコン-ヴィラージュ-テール-ド-ピエール-ヴェルジェ-コピー","title":"Macon Villages Terres de Pierres 2019 Verget","description":"\u003cp\u003e france burgundy\u003c\/p\u003e\n\n\u003cp\u003e Grape variety: Chardonnay\u003c\/p\u003e\n\n\u003ch3\u003e A gorgeous scent like mango and passion fruit.\u003c\/h3\u003e\n\n\u003cp\u003e A gorgeous and strong scent like mango and passion fruit. The mouth is round and sweet, but the acidity tightens the aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFirst press only from Villers, Charnay and Pierre Clos. Villers and Charnay are heavy clays. Pierre Clos is mainly old chalk. Fermented in horizontal stainless steel tanks until late November. Surrey does not do battonage in 3 months. Mango-like fruit. You can also taste the floral like violet and the spicy of ginger.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"postBody wineryBodyTitle\"\u003e\n\n\u003ch2\u003e Genius of white wine \"Jean-Marie Guffin\"\u003c\/h2\u003e\n\n\u003cp\u003e A Chardonnay expert who gets the highest rating every year in France's two most popular magazines. The Negothian section, which makes use of its genius wine making, is also highly rated. A typical Macon that seems to stop by for a meal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"postBody cf\"\u003e\n\n\u003ch3 class=\"title\"\u003e 3-star RVF magazine, 5-star Betanne magazine\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"It's always a wonderful moment to taste the wines of this unconventional winemaker.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eLe guide des meilleurs vins de France2015 \"Domaine Gyufan Henin\" has the highest rating of 3 stars in RVF. It has also received the highest rating of 5 stars in \"Béttane de Sauve\".\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“In Burgundy, only 11 restaurants, including Romanée-Conti and Rousseau, have a five-star rating. White wine magician\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195718\/Verget1.jpg\" class=\"alignnone size-medium wp-image-5236\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The head of the family, Jean-Marie Gufan, is a Belgian who moved to Burgundy with his wife in the 1970s. He was in an environment that had nothing to do with wine making, but he quickly became one of the top producers. Everyone calls him a \"genius\". Even during the tasting, he judges the wine with his senses, like an artist. Unique expression. Express the power of wine.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e\"At Verger, we always choose good grapes ourselves to bring out the expression of the field. It's a fun job. Gyufan Hénin confirms and enhances the potential of his grapes every year.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Release 60 different cuvees every year\u003c\/h3\u003e\n\n\u003cp\u003e Since 1980, he has been working on \"Maison Verger\", a negociant division.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“I started Négociant because I wanted to find new possibilities for Chardonnay outside of Macon. I get excited when I meet various Chardonnays.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e While exchanging information with grape growers and producers such as \"Chablis\", \"Côte d'Or\" and \"Macon\", we decide the purchase area for the year.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“We can also obtain grapes from producers that surprise everyone. I keep buying it every year\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe aging barrels were marked with the names and plots of various well-known producers. \"Julien\" is the brewer of \"Verger\" and the right hand of \"Jean-Marie Gufan\" has been working for over 10 years. He goes to all the fields and knows the soil and sunshine conditions. He also leads a cultivation team, and in some fields he also cultivates them himself. Brewing is almost the same as \"Gyufan Henin\". Gentle pressing, with an emphasis on free-running juice, the pressed juice is completely separated.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“Free-run fruit juice with low pH is fermented and aged in barrels as an advanced cuvée. Press juice is brewed in concrete tanks and stainless steel tanks as the name of the village.”\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Fermentation is wild yeast only. Fresh white wines should also start cold and ferment as slowly as possible.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“In some years, alcoholic fermentation and malolactic fermentation are carried out at the same time. It is unthinkable by common sense, but this makes the wine lighter. It fits Verger's personality.”\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 3648w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg 1280w\" height=\"480\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195729\/Verget3.jpg\" class=\"alignnone size-medium wp-image-5238\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Generally, from a brewing point of view, it is considered dangerous to proceed with two fermentations at the same time and should be avoided. However, it is considered favorably for them as they can achieve a well-balanced finish without adding weight to the fruit.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e\"You can't make the best wine without the best grapes. If we don't get the best grapes, we don't make the cuvée of that parcel. Let's downgrade\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e That's why the cuvées released at \"Verge\" are different every year.\u003c\/p\u003e\n\n\u003cp\u003e “We make about 60 cuvees. It may feel like a lot, but for me, it's only 60.”\u003c\/p\u003e\n\n\u003ch3 class=\"title\"\u003e Verge de Sud\u003c\/h3\u003e\n\n \u003cp\u003e\u003cspan class=\"greenBold\"\u003e“Wine is a product of nature. So it's always changing. Both producers and drinkers should change. If you're looking for something that doesn't change, it's better not to have wine.\"\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg sizes=\"(max-width: 640px) 100vw, 640px\" srcset=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 2256w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 640w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 768w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 1280w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 330w, https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg 660w\" height=\"427\" width=\"640\" alt=\"\" src=\"https:\/\/terravert-co-jp.s3.ap-northeast-1.amazonaws.com\/wp-content\/uploads\/2018\/07\/26195723\/Verget2.jpg\" class=\"alignnone size-medium wp-image-5237\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e About 10 years after launching \"Verger\", their next challenge was to make wine in \"Luveron\" in southern France. Purchased a domaine at an altitude of 420m or more, and \"Jean-Marie Gufan\" moved here.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan class=\"greenBold\"\u003e“The simplicity of southern France is due to the short ripening period. This high altitude area is in the south of France, but the grapes ripen slowly.”\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eAt the time of purchase, many unsuitable varieties were planted, so large-scale replanting was carried out. Seven varieties are planted, including Grenache and Chardonnay. Southern French wine is also brewed in the same way as Gyufan Henin and Verger. ■ (Domaine) Gyufan Henin Macon's own field only.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Negociant) Verger Bourgogne grapes.\u003c\/p\u003e\n\n\u003cp\u003e ■ (Domaine) Gyufan au Sud Only our own grapes from Luveron in southern France.\u003c\/p\u003e\n\n\u003cp\u003e ■(Negocian) Verger de Sud Purchased grapes from Luveron in southern France.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Wine \u0026 Coffee YOiNE","offers":[{"title":"Default Title","offer_id":44391364362448,"sku":null,"price":4950.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9312\/files\/AD3E8BCE-C62D-45B6-990D-5E2432EF91DF_4_5005_c.jpg?v=1759631482"}],"url":"https:\/\/www.wineshopyoineonline.com\/en\/collections\/65.oembed?page=2","provider":"Wine \u0026 Coffee YOiNE","version":"1.0","type":"link"}