Fattoria AL FIORE, Anco (2023)
Regular price $51.99
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Miyagi, Japan— A fresh, complex orange wine made from the hybrid grape Delaware. Floral and fruity nose, hazy citrus, tangerine, apricot, ginger, and a hint of cinnamon on the palate. A touch of volatile acidity plays nicely with the creaminess from the lees aging. Delaware grapes from four contract farms in Yamagata were macerated from 19 to 63 days. Fermentation in barrels, amphorae and resin tanks, with everything blended in stainless steel tanks after 4 to 5 months on the lees. No s02.
Fattoria AL FIORE began in 2005 as an Italian restaurant in Sendai, founded by chef Hirotaka Meguro, who prioritized local, seasonal ingredients. His deepening connection to agriculture led him to witness Japan’s rural decline, inspiring him to shift from cooking to winemaking as a way to preserve local traditions. In 2014, he planted vineyards on abandoned farmland in Miyagi, and, by 2018, he and his partner Reina had transformed a closed elementary school gym into a winery built with local materials and traditional Japanese craftsmanship. Farming 2.3 hectares at the foot of the Zao mountains, they grow a diverse mix of grapes— including Merlot, Gewürztraminer, and Pinot Noir— using organic, regenerative methods, rain shelters, and careful vinetraining to combat Japan’s humidity. Their wine, wild-fermented and aged in amphorae, oak, and stainless steel, are crafted with zero sulfur and bottled by hand with washi labels and wax seals, reflecting a deep respect for natural winemaking and Japan’s culinary heritage.