Description
making it Japan’s highest whisky distillery
with a submerged cap rather than punchdowns
A collaboration between Piedmont's Maffrei and Tino Kuban
Indigenous yeast fermentation in closed top concrete fermenters
The vineyards sit mostly on hill tops
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
Exchange/Return Notes
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