Farmer Rosso 2021 Coco Farm Winery


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Japan Tochigi Prefecture

Grape variety: Merlot, Cabernet Sauvignon, Muscat Bailey A, Black Queen, Cabernet Franc

Aromas of raspberry, strawberry, dark cherry fruit, cumin and black pepper spice, leather and toast. The taste is soft, with a refreshing acidity and soft tannins that melt into the mouth with a slight bitterness, and a pleasant aftertaste that permeates.

Compatibility with food

Straw-grilled bonito, chili concarne, stir-fried mountain udon with miso, meat and potatoes, burdock and tripe in tomato stew, arancini, loco moco, yellowtail teriyaki, boeuf bourguignon, pretzel, chevre cheese

best time to drink

2021-2024 will continue to be fruity. From 2025, the tannins will become smoother due to aging, and the taste will change to a flavor that is mainly umami and aroma.

"Rosso" means "red" in Italian. "Farmer Rosso" is a Japanese red wine full of fruit and hope. “2020 Farmer Rosso” is made by fermenting Japanese grapes harvested in 2020 with wild yeast. The cepage blends the traditional Bordeaux grapes Merlot, Cabernet Sauvignon and Cabernet Franc with Japanese indigenous grape varieties such as Muscat Bailey A and Black Queen. Red wine grapes grown vigorously in the land produce a delicious harmony with an exquisite balance.
In order to make delicious wine as naturally as possible, we value the idea of ​​cultivating grape varieties that match the climate and climate of the land. In 2020, thanks to the excellent grape growers all over Japan, we were able to create delicious wine that goes well with Japanese dining tables and has excellent cost performance.

vineyard and winery

The mountain vineyards, which were cleared by boys in the 1950s, have never been sprayed with herbicides since they were cleared. Founded in 1980, Coco Farm Winery at the foot of the mountain started making wine in 1984. Since 2007, we have been making wine from 100% Japanese grapes, and now all of our homemade wines at Coco Farm Winery are "Japanese wines." We do not use any chemical fertilizers or herbicides in our own fields, and we mainly use natural wild yeast and wild lactic acid bacteria for fermentation in our brewery. It is important to listen carefully to the voice of the grapes, "I want to be like this wine," and make the most of its characteristics.

technical data
Breed: Merlot 44%
28% Cabernet Sauvignon
Muscat Bailey A 18%
Black Queen 9%
1% Cabernet Franc
field: Nagano Prefecture Takayama Village / Azumino, Yamagata Prefecture Kamiyama (Merlot)
Kaminoyama, Yamagata Prefecture, Takayama Village, Nagano Prefecture / Azumino (Cabernet Sauvignon)
Ohira, Tochigi City, Tochigi Prefecture, Katsunuma, Koshu City, Yamanashi Prefecture / Nirasaki City (Muscat Bailey A)
Azumino, Nagano Prefecture (Black Queen)
Takayama Village, Nagano Prefecture (Cabernet Franc)
harvest: 2020/09/25, 27, 30 10/02, 03, 04, 06, 07, 10, 11, 12, 15 (Merlot)
2020/10//15, 18, 24, 26, 28, 29 11/05 (Cabernet Sauvignon)
2020/09/15, 23, 24, 28 10/06, 13, 26 (Muscat Bailey A)
2020/10/06, 07 (Black Queen)
2020/10/15 (Cabernet Franc)

Harvest method: Hand-picked

fermentation: Ripe grapes are sorted, only the best bunches are destemmed, placed in tanks and fermented with wild yeasts. After about 1-2 weeks of remontage, maintaining a high temperature to fully extract the ingredients from the skins, the must was squeezed and the wine was separated from the skins and seeds. In addition, some were pressed after performing MC (maceration carbonic) for about 1 to 2 weeks. Transfer to wooden barrels, oak tanks, stainless steel tanks, and plastic tanks to promote MLF (malolactic fermentation) by wild lactic acid bacteria.
Aging: Aged in wooden barrels and tanks for about 5-6 months. After racking, filtration was carried out without fining.
Bottled: Bottled while filtering.
Bottling date: 2021/04/22, 23, 26-28, 05/17-21
Number of bottles: 83,959 bottles (750ml) 15,466 bottles (375ml)
Alcohol: 11.9% Acidity: 5.2 g/L. Residual sugar: 2g/L.