Wineries and vineyards dot the gentle slopes of the basin at 330 meters above sea level, north latitude 35 degrees 39 minutes 44 seconds, east longitude 138 degrees 42 minutes 53 seconds.
Our vineyards, nestled along a nearby river, benefit from gentle breezes that provide good drainage for the soil, while an abundance of fragrant grapes are nurtured by plenty of sunshine. Tasty grapes are produced in each and every vineyard.
By picking at the right time of year, according to the particular environmental conditions of each vineyard, we aim to deliver an honest terroir taste by producing wines which represent their specific areas.
By doing so, we preserve the grace of the climate and the soil.
We at MGVs believe that by practicing the simple, yet time-consuming tasks of quality viniculture,
we can help this land bear its fruits both now and into the future.
K series / White wine
Japan-specific Katsunuma traditional varieties
The traditional Katsunuma grape variety represented by our “K” series is the Koshu grape used in our white wines. Koshu grapes have been cultivated in Katsunuma town since ancient times. When ripe, bunches of Koshu grapes become the color of wisteria (light purple). The fruit juice is greenish white, but is easily discolored by oxidation. We reduce the risk of oxidation in our proprietary processing facility.
B series / Red or Rosé wine
A grape variety unique to Japan, represented by our “B” series, is the Bailey A grape used in our red and rosé wines. The Bailey A grape was developed by the “grandfather” of modern Japanese wines, Zembei Kawakami. Muscat Bailey A, also unique to Japan, has black skin. To make our red and rosé wines, we ferment the mash including the skins, seeds and fruit juice in order to elute the pigment of the skins into the wine.
<The first digit>
Grape harvest area
<The second digit>
Processing method of the grapes
|Free run, the first juice before pressing (naturally flowing juice)|
|Short maceration, short fermentation of skins, juice and seeds|
|Free-run & pressed juice, combination of the first juice before pressing (naturally flowing juice) and pressed juice|
|Concentrated juice, remove water from juice to raise sugar content|
Red or Rosé wine
|Blush, juice with the same preparation as free-run|
|Saignée rosé, short fermentation of skins, juice and seeds|
|Rosé courted, When the color of the skin begins to bleed, the juice is pressed|
|Fermented red, skins, seeds and juice are pressed to extract their full color|
|Saignée (concentrated courted), greater concentration of skins to juice to produce deep color|
<The third digit>
Production method of wine
K series / B series
White, Red or Rosé wine
|Fermentation in a stainless steel tank|
|Fermentation in stainless steel tank until spring (not less than 6 months) & (Sur Lie/ On Lees)|
|Fermentation in a stainless steel tank & barrel aging|
|Fermentation in barrel & stainless steel tank storage|
|Barrel fermentation & barrel aging|
|Original blend wine to give further depth of taste (Assemblage)|
|Secondary fermentation in a tank (Charmat method) Sparkling wine|
|Secondary fermentation in a bottle (Traditional method) Sparkling wine|