北海道 — EST. 2015

ランセッカ

Ransekka

PHILOSOPHY

A farming winery — living the life of a farmer while centering existence around winemaking. No tasting room or accommodation; focused entirely on the craft of growing and fermenting.

農家として生活しながらワイン造りをメインに営む農家型ワイナリー。テイスティングルームや宿泊施設を持たない、醸造に特化したスタイル。

WINERY INFO

創業年 / Founded

2015

産地 / Region

北海道

圃場面積 / Vineyard

3.2ha

標高 / Elevation

80–120m

土壌 / Soil

仁木町特有の火山性土壌をベースとしており、ミネラル分に富んでいます。水はけの良さと適度な保水性が、冷涼地ぶどう栽培に適しています。

認証 / CERTIFICATIONS

有機JAS認証予定

LINKS

Website Instagram

VITICULTURE

Farming

About 1.6 ha planted mainly with two red varieties, Pinot Noir and Zweigelt, on southwest- and south-facing slopes; started in 2018. Produces estate wines (KOYACHI, pon nitay) and wines from purchased grapes — about 15,000 bottles a year.

Varieties

Pinot NoirChardonnayMüller-ThurgauBaco Noir

WINEMAKING

Philosophy

Fermentation primarily with wild yeast, harnessing the microbial power the grapes naturally carry. Temperature control is kept minimal, favoring a slow, unhurried fermentation.

SO₂

Minimal

Yeast

Wild yeast

Filtration

Unfiltered

Vessels

ステンレスタンクフランスオーク樽アンフォラ

WINEMAKER

笠惇太郎

Birthplace — 北海道仁木町

BACKGROUND

After university he moved to Honshu and competed as an athlete. Carrying a childhood dream of becoming a farmer, he returned to Hokkaido in 2015 and, through personal connections, entered the world of wine. From the following year he trained for two years in viticulture and winemaking at Domaine Takahiko, then studied vinification in Niki (2018) and Sapporo (2019).

TRAINING

Two years of training at Domaine Takahiko.

WINES BY RANSEKKA

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