ドメーヌ長谷

We practice biological farming with an emphasis on natural cycles, without using synthetic pesticides, chemical fertilizers, or herbicides. As part of our efforts toward sustainable agriculture, we obtained GAP certification in January 2020.

We believe that allowing grapevines to coexist with this magnificent Fukuihara landscape without placing a burden on it, and making wine from grapes that can truly be said to have come from this environment, will express the land's remarkable power and create wines that resonate with people just as deeply as the landscape itself. Domaine Hase believes in the strength of this place and aims to make wine as a form of sustainable agriculture.

It may sound obvious, but we believe truly outstanding wine can only be made from grapes with exceptional potential.

If we can grow high-potential grapes that suit their environment and reflect the local terroir, they have the possibility of becoming deeply moving wines without the need to add anything.

Choosing varieties that fit the environment, focusing carefully on cultivation, and then handing the baton to the cellar is, we believe, the shortest route to making wines with great potential.

To carry the benefits of the natural environment, including its microorganisms, into the cellar as well, we built the winery directly beside the vineyard. Our wine is grown and made within the same environment from vineyard through vinification.

To reflect the many elements of nature as directly as possible, we built our winery beside the vineyard. During vinification, we avoid using sulfur dioxide at the start, which can suppress microorganisms, and instead allow a diverse microbial community to carry out natural fermentation. We pursue simple winemaking with as little human intervention as possible.

Domaine Hase's goal is wine that resonates with the heart.

In our own vineyards, we begin with the principle of matching varieties to suitable sites, use mixed plantings wherever practical, and consider the final style of wine when planning cultivation and planting. We farm with minimal environmental impact, limit yields to produce concentrated grapes, and ferment them with indigenous yeasts that are part of the local ecosystem, making wine that draws on both the power of nature and the potential of the fruit.