長野 — EST. 2017

Ferme36

PHILOSOPHY

Estate vineyard in Omachi, Nagano. 7 varieties harvested at optimal ripeness, blended during fermentation. Main series 'Remerciements' (gratitude) expresses this philosophy.

長野・大町の自社畑で7品種を栽培し、収穫時期の見極めと混醸で風土を表現。「ルメルシマン（感謝）」が主要シリーズ。

WINERY INFO

創業年 / Founded

2017

産地 / Region

長野

圃場面積 / Vineyard

2ha

標高 / Elevation

700–900m

土壌 / Soil

大町の礫質・花崗岩質土壌

LINKS

Website

VITICULTURE

Farming

2 ha estate vineyard. Wild yeast. Unfined, unfiltered. Minimal SO₂.

Varieties

シャルドネソーヴィニヨン・ブランピノ・グリシルヴァーナーゲヴュルツトラミネールリースリングメルロー

WINEMAKING

Philosophy

Natural fermentation with wild yeast. Minimal SO₂ (only at pressing and bottling). Unfined, unfiltered.

SO₂

Minimal

Yeast

Wild yeast

Filtration

Unfiltered

Vessels

ステンレスタンク

WINEMAKER

矢野喜雄

Birthplace — 埼玉県

BACKGROUND

Born in 1970 in Saitama. After working at a Tokyo construction firm, he joined Coco Farm Winery in 2003 and spent about ten years in winemaking. In spring 2014 he moved with his family to the Hirashingō district of Ōmachi, Nagano, and began planting vines. He founded his winery in 2019. The name Ferme36 combines the French 'ferme' (farm) with a play on the word for mountain foothills.

PREVIOUS CAREER

Tokyo construction firm, then about ten years in winemaking at Coco Farm Winery.

TRAINING

About ten years in winemaking at Coco Farm Winery.

WINES BY FERME36

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