COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Koshu 92% (from Yamanashi), Petit Manseng 8% (from Yamagata, Nagano, Gunma)
Type: Orange
Style: Dry, medium-bodied
Colour: Medium amber
Alcohol: 11%
Wild yeast: Yes
Any added sulphites: 30 ppm
Filtered: Yes
Serving temperature: 10-13°C
Production: 5,963 bottles
Please store in a cool, dark place.

Tasting notes
Complex aromas of apricot, yellow peach and mandarin, with hints of black tea, cinnamon, toast and tobacco. On the palate, the ripe fruitiness and supple acidity tighten the entire palate, while the roundness and astringency from the phenols are perceived as a deep umami flavour.

Food pairing
Caprese with prosciutto and peaches, cold capellini with tomatoes and basil, marinated smoked salmon and cream cheese, smoked radish pickles (Iburi-gakko), Kobako crab, grilled conger eel, mapo tofu, simmered chicken wings and radish, charcoal-grilled chicken, oden

Winemaking
Around 2000, Coco Farm & Winery encountered orange wines from Friuli, Jura and Georgia on a journey to find the right grape variety for the winery's terroir. Impressed by the wines in which the grapes that had been grown in these regions for centuries showed their individuality to the fullest, they decided they wanted to make such wines from Koshu, a grape variety indigenous to Japan. At the time, most white wines made from Koshu were light and easy to drink, and the grapes were often thought to be light-coloured and soft-tasting. But in fact, they were actually astringent and very powerful... To bring out the flavour of Koshu, they started making this wine in 2004 to bring out as much of the grape's aroma and components as possible from the Koshu. The name ‘F.O.S.’ stands for ‘fermented on skins’. Every year, the skins and seeds are fermented together as in red winemaking, and for the past few years, the winery has also been using a pot of Mashiko ware produced in Tochigi, where the winery is located, through a process of trial and error.

The 2021 vintage was vinified in four ways to achieve a balance of flavours.(1) De-stemmed grapes were placed in stainless steel tanks with pressed juice and macerated for approximately 2.5 months. (2) The destemmed grapes were placed in a jar and macerated for approximately 2.5 months. (3) The destemmed grapes were placed in stainless steel tanks and macerated for approximately 2.5 months. (4) After 2 days of skin contact, the free-run juice was fermented in stainless steel tanks for approximately 20 days. 65% matured in wooden barrels and 35% in stainless steel tanks for about 7-9 months. From 2023 to 2028, the wine offers a three-dimensional palate with fruit, acidity and tannins, and from 2029, it will develop a more mature, restrained impression with dried fruit aromas and savoury notes.

Nutrition Facts per 100ml
Energy: 73 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 2.0 g
 - Sugar: 2.0 g
Protein: 0.1 g
Salt: 0g