KAKITSUBATA
KAKITSUBATA from Lumière is a Brut Nature sparkling wine from Yamanashi. The blend combines Japan's Koshu with Sémillon and Chardonnay. The base wines are barrel-fermented and barrel-aged before the traditional second fermentation in bottle.
Ripe apple and delicate toast appear on the nose. Generous fruit meets a fine, creamy mousse and a supple texture.
| Grape varieties | Koshu, Sémillon, Chardonnay |
|---|---|
| Overview | White sparkling wine, Brut Nature · 12% vol |
| Aromas | Ripe apple and delicate toast |
| Structure | Full-bodied, with a supple texture |
| Vinification and ageing | Barrel fermentation and ageing of the base wines; traditional bottle fermentation |
| Food pairing | Seared scallop with celeriac purée; prawn tempura with yuzu; mushroom tart with aged Comté |
| Award | Gold and Trophy – Glass of Bubbly Awards 2024 |
| Origin | Japan, Yamanashi |
| Volume | 750 ml |
| Allergens | Contains sulphites |
KAKITSUBATA from Lumière is a Brut Nature sparkling wine from Yamanashi. The blend combines Japan's Koshu with Sémillon and Chardonnay. The base wines are barrel-fermented and barrel-aged before the traditional second fermentation in bottle.
Ripe apple and delicate toast appear on the nose. Generous fruit meets a fine, creamy mousse and a supple texture.
| Grape varieties | Koshu, Sémillon, Chardonnay |
|---|---|
| Overview | White sparkling wine, Brut Nature · 12% vol |
| Aromas | Ripe apple and delicate toast |
| Structure | Full-bodied, with a supple texture |
| Vinification and ageing | Barrel fermentation and ageing of the base wines; traditional bottle fermentation |
| Food pairing | Seared scallop with celeriac purée; prawn tempura with yuzu; mushroom tart with aged Comté |
| Award | Gold and Trophy – Glass of Bubbly Awards 2024 |
| Origin | Japan, Yamanashi |
| Volume | 750 ml |
| Allergens | Contains sulphites |
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