The Fujisan Winery is one of the best wineries to follow in Yamanashi-ken.. It offers 5 wines for sale in of Yamanashi-ken to come and discover on site or to buy online.
Looking for the best Fujisan Winery wines in Yamanashi-ken among all the wines in the region? Check out our tops of the best red, white or effervescent Fujisan Winery wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Fujisan Winery wines with technical and enological descriptions.
How Fujisan Winery wines pair with each other generally quite well with dishes of shellfish or lean fish such as recipes of tagliatelle with scallops or thai fried rice.
On the nose the white wine of Fujisan Winery. often reveals types of flavors of citrus, lemon or earth and sometimes also flavors of tree fruit, citrus fruit.
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
Vineyards at 400-700 m on volcanic ash, climate with marked thermal swings.
How Fujisan Winery wines pair with each other generally quite well with dishes such as recipes .
Emblematic raisin of the Peloponnese (currants), with small seedless grapes of intensely coloured, thin-skinned berries with concentrated sweet flesh. Rarely vinified. Grown in Greece, Australia and California, used almost exclusively for the production of traditional Greek raisins used in pastry and cooking, emblematic of ancestral Aegean viticulture. Greek seedless white variety, grown mainly for Corinth raisins.
Planning a wine route in the of Yamanashi-ken? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Fujisan Winery.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
