くらむぼんワイン

—Cultivation adapted to the local climate and environment—\n\nKatsunuma has a distinctive climate, and each vineyard has its own terroir.\n\nSince 2007, Kurambon Wine’s estate vineyards have followed a nature-oriented approach designed to preserve each site’s inherent character: generally no fertilizer is added, the soil is not tilled, and grasses are allowed to grow naturally.\n\nNo chemical pesticides or insecticides are used, so the vineyards are carefully maintained to improve airflow and reduce disease and pest pressure.\n\nBecause cultivation follows natural conditions, some leaves show insect damage. At the same time, many insect-eating birds visit the vineyards, diverse microorganisms and insects live in the soil, and dead grasses contribute organic matter to the soil.\n\nIn addition to Koshu, the vineyards include Muscat Bailey A, Cabernet Sauvignon and Chardonnay.

Koshu is a grape variety unique to Japan, believed to have traveled from the Caucasus through the Silk Road and China before reaching Japan around 1,000 years ago. With Vitis vinifera accounting for 71.5% of its parentage, Koshu was registered with the OIV in 2010.\n\nIts thick skins and resistance to disease are distinctive, and its balance of fruit and acidity suits the climate of Yamanashi, which accounts for around 95% of its planted area. Within Katsunuma, areas such as Toriibira and Hishiyama are particularly known for concentrated grapes, and Kurambon Wine continues to pursue higher-quality Koshu grapes and wines. Exports to the EU market began in 2011.