Grape variety: Pinot Noir
Working in the field is close to biologic. Although it is not certified, the work itself is biologic itself.
Still 100% destemmed and fermented. Fermentation starts after the last day of harvest. Store the harvested fruit at a low temperature to prevent fermentation from starting. When the harvest is over in about a week, the fermentation work starts from there. Cuvaison is about 17 days. A week waiting for harvest followed by 10 days of fermentation days. In the meantime, the early stage of fermentation is done twice a day, and the second half is combined with one pigage and one remontage.
When bottling, we try to follow the moon's operating calendar as much as possible, bottling at the timing of the moon setting and on the fruit day. However, I have no intention of obtaining bio or biodynamic certification.