Winery Iwasaki Jozo - Chateau Honjyo Iwasaki Vineyard Katsunuma

Winery Iwasaki JozoChateau Honjyo Iwasaki Vineyard Katsunuma

The Chateau Honjyo Iwasaki Vineyard Katsunuma of Winery Iwasaki Jozo is a red wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Iwasaki Jozo's Chateau Honjyo Iwasaki Vineyard Katsunuma.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Ganson

Ganson noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Ganson noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Iwasaki Jozo

The winery offers 18 different wines.
Its wines get an average rating of 3.2.
It is in the top 15 of the best estates in the region
It is located in Yamanashi-ken
Find the Winery Iwasaki Jozo on Facebook

The Winery Iwasaki Jozo is one of of the world's great estates. It offers 19 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 3000 of of Japan wines
In the top 1500 of of Yamanashi-ken wines
In the top 600000 of red wines
In the top 1500000 wines of the world

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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