Cave d'Occi Winery
Niigata, Niigata

Grapes: Steuben 65%, Campbell 34%, others 1% (from Yamagata & Aomori)
Type: Rosé
Style: Dry, light-bodied
Colour: Medium salmon
Alcohol: 11%
Wild yeast: No
Any added sulphites: No
Filtered: No
Serving temperature: 7-10°C
Production: 2,206 bottles
Please store in a cool, dark place.

Tasting notes
Aromas of tropical fruits such as lychee and passion fruit, pink grapefruit, strawberry and white peach. On the palate, the wine has a good volume and finishes with a gentle acidity. The palate is also predominantly tropical fruit and pink grapefruit, with strawberry in the aftertaste. Serve chilled on sunny afternoons or hot summer days. The wine can also be enjoyed on its own.

Food pairing
Prosciutto with melon, peach caprese, spare ribs with fruit sauce, carottes râpées, cheese platter, charcuterie, blue cheese, fig cake, strawberry red wine compote, sorbet.

Winemaking
Cave d'Occi Winery's Doubutsu (= Animal) Series is a collection of wines vinified by winemaker Fumito Kakegawa, showcasing his personal passions and creative flair. One of the series, Yamadori-mau (dance), is a rosé wine made mainly from Steuben and Campbell grapes, which are also grapes for fresh eating. The 2023 vintage in the Tohoku region (Yamagata and Aomori), where the grapes are grown, was a very hot vintage compared to previous years, resulting in a concentration of fruit flavours.

Each variety was vinified separately. Fermentation with cultured yeasts and malolactic fermentation with cultured lactic acid bacteria. No sulphites were added during the vinification process or at bottling. The blend was blended and bottled in March the following year.

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