Donostia, Octopus in Olive Oil, Galicia, Spain, 4oz

at the Stuhlmuller facilities

progressive cold maceration precedes fermentation

The Chasselas grapes are hand harvested

The legend: targe barrels mysteriously disappeared

2002 was the first vintage

and guests as Japan's representative brand

the date of the harvest is decided and the grapes are picked by hand choosing cluster by cluster

the tradition of centuries preserves the characteristics of the product

without any yeast and sugar addition

the second fermentation took place with the help of sugar and yeast

The couple produces one to three barrels from each Cru

natural wood crate with in-handles