Description
making it Japan’s highest whisky distillery
high-acid botrytis year
rigorously sorted and direct-pressed slowly and gently
Indigenous yeast fermentation in closed top concrete fermenters
A collaboration between Piedmont's Maffrei and Tino Kuban
2024 Vaira Aurelj Barbera d’Alba, Piedmont, Italy Shelter making it Japan’s highest whiskyVariety: Barbera Size: 0. 50 ha (1. 23 ac) Vine Age: Planted in 2017 Terroir: Vergne, 400 m elevation, west facing, Marne di Sant'agata soil, clay limestone. Viticulture: Organic (not certified), cover crops, no pesticides or chemical products, only copper and sulfur treatments, Guyot Poussard pruning. Vinification: 40% whole cluster and 60% de stemmed with whole berries arranged in alternating layers, ambient yeast fermentation, 1 2 weeks on the
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