domaine tetta
Niimi, Okayama
Grapes: Aki Queen 66%, Muscat Bailey A 29%, Others 5%
Type: Rosé Sparkling (Perlant)
Style: Dry, light-bodied
Colour: Deep salmon
Alcohol: 11%
Wild yeast: Yes
Any added sulphites: 15 ppm
Filtered: Yes (coarse filter)
Serving temperature: 5-8°C
Production: 5,377 bottles
Please store in a cool, dark place.
Attention!
Chill the bottle thoroughly in an upright position before opening it and uncork it with the bottle at an angle. May spill at high temperatures.
Tasting notes
Like a fruit basket! Intense aroma of strawberry, tropical fruits such as guava, raspberry, a hint of banana. The fruitiness and pleasant acidity make you drink faster. Serve well-chilled and enjoy it in the early afternoon.
Food pairing
Fried aubergine with Chinese chilli bean sauce, Penne all'Arrabbiata, Chipolata with Dijon mustard, roasted beef with horseradish, roasted sardines with garlic and herb, black olives, hard or semi-hard cheese, charcuterie, Burrata and peach salad
Winemaking
Made mainly from 11-23 year-old Aki Queen and Muscat Bailey A vines planted on south-west facing slopes on a limestone karst plateau at 400 metres altitude. The Aki Queen and MBA were each put into separate stainless steel tanks in whole bunches and they underwent carbonic maceration for 2-3 months. The wine was then bottled, degorged and matured for approximately three months before release. This is a sister wine to the popular Perlant Rosé 2020, the fastest selling wine we imported in 2022. It has a longer period of carbonic maceration than the sister wine to emphasise the tropical aromas, and is made with a more natural structure in mind.
The wine has been made annually since 2017. Depending on the year, various styles have been tried, such as still wine, Petillant or a very slightly carbonated Perlant. The wines are composed mainly of Aki Queen, a table grape, and Muscat Bailey A, a variety indigenous to Japan. It was named Bonbon Colorés because these grapes, which were put into the tanks, looked like very pretty candies. The tropical, sweet aroma that filled the tanks still lives on in the wine.
