Woody Farm / Holiday Pinot Noir & Albariño 2022 (Red) 750ml

About 600kg of Pinot Noir that can somehow be vinified as red wine. While adding 15ppm sulfur dioxide, 300kg destemmed and crushed and 300kg destemmed only without crushing were placed, and the upper part of the fermentation tank was replaced with CO2 for a 6-day cold maceration.
After that, 100kg of Albariño harvested on 9/26 was destemmed and crushed and spread over the Pinot Noir.
Alb, which has higher sugar and acidity than PN and, above all, a lower pH, is placed on top of the tank to avoid contamination of the must. Also, while the aroma of PN and MC together is very compatible, there is a risk that the pH will rise if the whole bunch is used. Since Yamagata's PN originally has a high pH, instead of upgrading the aroma by using whole bunches, I thought about creating aroma by co-fermenting with low pH Albariño. The aroma that starts from uncorking shows the result. It is a taste that intoxicates with an aroma not found in Japanese Pinot Noir until now.

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