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Coco Farm&Winery

The Here And Now Red

いまここ赤/ココ・ファーム・ワイナリー
Category

Wine

Type

Red Wine

Producer

Coco Farm&Winery

Production area

Nagano, Yamanashi, Tochigi, Hokkaido

Variety

Merlot 38%, Muscat Bailey A 26%, Cabernet Sauvignon 21%, Black Queen 5%, Zweigelt 4%, Cabernet Franc 3%, Pinot Noir 2%, Shiraz 1%

Fermentation

Stainless tank, remontage 2 to 3 days

Maturation

6 to 7 months in wooden barrels and stainless tanks

Capacity

750 mL

ABV

12%

Recommended Pairings

Arugula and prosciutto salad, seared bonito grilled over straw fire (Katsuo no Tataki), cassoulet with white beans, baked turban shell (Tsuboyaki Sazae), grilled chicken with rosemary, grilled eel with soy-based sauce (Unagi no Kabayaki), stir-fried beef with bell peppers (Chinjao Rosu), stewed tripe with Ashikaga tomatoes, coq au vin, spaghetti Napolitan.

Tasting from winery

The aroma features notes of raspberry, blueberry, and black cherry, complemented by hints of licorice and cocoa, imparted through barrel aging, adding complexity. It offers a soft attack with an abundance of sweet fruit flavors, supported by gentle acidity. Smooth tannins persist through the finish, creating a light yet well-structured, well-balanced taste.

About the producer

The Charm of Meticulous Grape Cultivation and Wild Yeast Fermentation

In the 1950s, a vineyard opened on a mountain by junior high school students who struggled with arithmetic and literacy and their teacher has never been exposed to herbicides since its cultivation.

Coco Farm & Winery, born at the foot of this mountain in 1980, started winemaking in 1984. Currently, the vineyard does not use any chemical fertilizers or herbicides, and the brewery focuses on natural fermentation with wild yeast to brew wine from 100% Japanese grapes.

From sparkling wines with secondary fermentation in the bottle to dessert wines, they are joyfully making wine while listening to the 'voices' of the grapes saying, 'This is what we want to become.

Also, the stratum of finely shattered Jurassic rocks, like mille-feuille, creates moderate stress for the grapes in the rainy climate, which leads to the production of good quality grapes.

About the Production Area

Japan Tochigi Prefecture

A land where you can enjoy a variety of flavors, aromas, and colors

Tochigi Prefecture is landlocked, with hot summers and cold winters, resulting in significant temperature differences both diurnally and annually. 

These variations are beneficial in balancing the sugar and acid levels in grapes. Additionally, the soil in Tochigi is predominantly volcanic, which provides good drainage.

There are also regions rich in minerals, making these soil conditions well-suited for grape cultivation.

Grape varieties originating from America such as 'Niagara' for white wine and 'Concord' for red wine are commonly grown, but in recent years, international and unique Japanese grape varieties have also begun to be cultivated.

ワインラモ

ワインラモ

ワインラモ

CONTACT 「WINE -L’AMO」
Tel : +66 2 625 3019
Tel : +66 2 625 3019
th@winelamo.com
th@winelamo.com

2024 Wine - L'amo© All Rights Reserved.

2024 Wine - L'amo© All Rights Reserved.

2024 Wine - L'amo© All Rights Reserved.