Winery Adega Vinicola d'ArugaTown Harvest Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Town Harvest Koshu from the Winery Adega Vinicola d'Aruga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Town Harvest Koshu of Winery Adega Vinicola d'Aruga in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
Food and wine pairings with Town Harvest Koshu
Pairings that work perfectly with Town Harvest Koshu
Original food and wine pairings with Town Harvest Koshu
The Town Harvest Koshu of Winery Adega Vinicola d'Aruga matches generally quite well with dishes of shellfish or lean fish such as recipes of cuttlefish in sauce or chinese style fish.
Details and technical informations about Winery Adega Vinicola d'Aruga's Town Harvest Koshu.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Last vintages of this wine
The best vintages of Town Harvest Koshu from Winery Adega Vinicola d'Aruga are 2017, 2016, 2014, 0 and 2015.
Informations about the Winery Adega Vinicola d'Aruga
The Winery Adega Vinicola d'Aruga is one of of the world's great estates. It offers 31 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
