COCO FARM & WINERY
Ashikaga, Tochigi

Grapes: Merlot 38%, Muscat Bailey A 26%, Cabernet Sauvignon 21%, Black Queen 5%, Zweigelt 4%, Cabernet Franc 3%, Pinot Noir 2%, Syrah 1% (Nagano, Tochigi, Yamanashi, Yamagata, Hokkaido)
Type: Red
Style: Dry, medium-bodied
Colour: Medium ruby
Alcohol: 12%
Wild yeast: Yes
Any added sulphites: 25 ppm 
Filtered: Yes
Serving temperature: 16°C-
Production: 43,099 bottles (750ml) 3,776 bottles (375ml)
Please store in a cool, dark place.

Tasting notes
The aroma is complex, with notes of raspberry, blueberry, and black cherry, layered with hints of smoke, licorice and cacao from barrel aging. On the palate, it opens softly with generous, sweet fruit flavors supported by gentle acidity. Toward the finish, smooth tannins unfold, offering a well-balanced taste with a light feel yet solid structure. The wine retains its character for up to three days after opening.

Food pairing
Sukiyaki, teriyaki chicken, braised pork belly, seared bonito with straw fire, cassoulet with white beans, grilled turban shell in a pot, grilled chicken with rosemary flavour, grilled eel with sweet soy glaze, stir-fried green pepper and beef, stewed tomato and tripe, coq au vin, spaghetti Napolitan, ratatouille, Camembert, Brie, sautéed mushrooms.

Winemaking
Noumin Rosso is a well-balanced Japanese red wine that blends traditional Bordeaux varieties such as Merlot and Cabernet Sauvignon with Muscat Bailey A, a grape native to Japan. It pairs wonderfully with Japanese cuisine, featuring soft tannins, vibrant fruit flavours, and sweet notes derived from barrel ageing.

Only fully ripened grape clusters were carefully selected, then destemmed and lightly crushed. Fermentation was encouraged gradually in stainless steel tanks, beginning at a low temperature. With regular remontage (pump-overs), the must was gently warmed, and within two to three days, spontaneous fermentation commenced through the action of wild yeasts. After macerating for around one to two weeks, the extraction from the skins and seeds, brought on by the rising alcohol, was judged sufficient, and the wine was pressed. It was then transferred to a combination of oak barrels and stainless steel tanks, where malolactic fermentation (MLF) took place naturally, led by indigenous lactic acid bacteria. Following a maturation period of approximately six to seven months, the wine was racked and bottled with filtration, though without fining.

Noumin Rosso is expected to retain its fresh fruit character until around 2028, and from 2029 onwards, it is anticipated to develop a smoother tannin profile and a more complex, harmonious expression through ageing.

Nutrition Facts per 100ml
Energy: 68 kcal
Fat: 0 g
 - Saturates: 0 g
Carbohydrate: 1.5 g
 - Sugar: 1.5 g
Protein: 0.2 g
Salt: 0g