COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Petit Manseng 86%, Chardonnay 12%, Albariño 3% (from Yamagata and Nagano)
Type: White, semi-sparkling
Style: Dry, medium-bodied
Colour: Medium gold
Alcohol: 13.0%
Wild yeast: Yes
Any added sulphites: 10 ppm 
Filtered: No
Serving temperature: 5-8°C
Production: 4,795 bottles
Please store in a cool, dark place.

Attention!
Chill the bottle thoroughly in an upright position before opening. May spill at high temperatures.

Tasting notes
A gently cloudy pétillant with fine bubbles and remarkable depth. Aromas of apricot and quince are layered with notes of brown sugar syrup and custard. The palate is rounded and generous, with ripe fruit flavours supported by delicate mousse and refreshing acidity. Petit Manseng brings texture, body, and a savoury depth, while subtle sweetness and complex flavours linger on the finish. Serve well chilled. The wine will continue to evolve over two to three days after opening.
 
Food pairing
Quiche Lorraine, pan-seared sea bream with basil sauce, grilled pork with sautéed apples, squid tempura, stir-fried beef and peppers, chicken nanban, braised pork belly with star anise, goat’s cheese, cheese brioche, yuzu sorbet. 

Winemaking
Yama no Pétillant 2024 is a semi-sparkling wine built around Petit Manseng, a variety that has become one of the defining grapes of Coco Farm & Winery. First planted in their vineyard in Ashikaga in 2006, Petit Manseng proved exceptionally well suited to the local climate and has since been embraced by growers in Yamagata and Nagano. The 2024 vintage is based primarily on Petit Manseng from Coco Farm’s Camino Vineyard in Kaminoyama, Yamagata, together with fruit from contracted growers in Takayama and Azumino, both in Nagano, complemented by small amounts of Chardonnay and Albariño.

The grapes were gently whole-bunch pressed at low temperature before settling and fermentation. The juice fermented for approximately one week below 22°C, followed by a month in oak barrels with indigenous yeasts. Owing to the naturally high sugar levels of the fruit, fermentation continued slowly into winter before the yeasts entered a dormant phase in the barrel for around five months. As temperatures rose in spring, fermentation resumed naturally. The wine was then racked, blended, and bottled under a crown cap with a carefully judged level of residual sugar remaining. Both primary and secondary fermentation were carried out entirely by indigenous yeasts, with no chaptalisation, fining, or filtration.

With 9.9 g/L of residual sugar, the wine offers a gentle sweetness that enhances the generous fruit character and savoury depth of Petit Manseng. Fine bubbles and bright acidity provide freshness and balance, resulting in a pétillant that captures the rhythm of natural fermentation and the distinctive character of the vintage.

Nutrition Facts per 100ml
Energy: 83 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.5 g
 - Sugar: 2.5 g
Protein: 0.1 g
Salt: 0g