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The climate of Katsunuma is suitable for viniculture.  Katsunuma has a lot of sunny days throughout the year, and the difference of temperature between day and night and throughout the year is acute.  However, the soil of Katsunuma tends to be too fertile for cultivating grapes for wine making. 

Our life revolves around the vineyards and we put our heart and soul into the cultivation for increasing the potential of Koshu grapes as an ingredient for wine-making.

four seasons

<Late Fall>

In autumn, the leaves of Koshu vines turn Katsunumafs landscapes into red.  When the leaves fall, we plough the vineyard and prepare the land while wishing for good harvest for the following year.  We follow the cycle of nature.  gEverything coming from nature goes back to nature.h  We nourish the soil with fallen leaves of Koshu vines.

<Winter>

When the mountains around Katsunuma are covered with snow, the grape vines are in the period of dormancy.  We prune branches from the last season and cut off unnecessary branches, so that vines will grow with strength and bring high yield.

mekaki

<Spring>

When warm soft sun falls over the vines, it starts to put out buds and begins to sprout new leaves.  At this point of the year, we do a work only seen for Tanashiki Saibai (overhead trellis cultivation method).  The work is called gmekakih.  Mekaki means removing buds.

(mekaki)

In western viticulture method of hedge style cultivation, the number of buds allowed to grow into grapes is decided at the early stage of cultivation by pruning.  In Japan, grapes are grown by overhead trellis cultivation method, and unnecessary buds are nipped so that each branch can get enough light for the grape ripening process, and so that each vine reaches the desired yield at the point of harvest.  Nipping is only carried out by the most experienced vine growers.

While young leaves grow day by day and flower buds sprout on each branch, we keep a close eye on the optimum number of grape bunches on each branch so that each drop of grape juice contains as much nourishments as possible for wine.  During this season, branch tips grow vigorously.  We cut the tips so that the flower buds can gain maximum nourishment.

<Summer>

When the new green leaves freshens the surrounding mountains, we control the growth of Koshu grape trees to make sure the tree is flooded with the strong sunbeam of summer.  Grapes grow in size day by day, and during this period we carry out a task called gkasagakeh.  Kasagake is to cover each grape bunch with paper parasol.  We put shade over each bunch of grape to protect it from rain and sunburn.

When the heat of summer recedes, the colour of grapes gradually changes and almost turns translucent.

kasagake

(Kasagake)

<Fall>

With the arrival of autumn, the grapes turn into greyish pink colour and begin to ripen fully.  When the autumn sun pours down over the vines heavily laden with Koshu grapes, each grape shines like a jewel.  This is the time when we harvest the Koshu grapes that we have been carefully looking after.  We start the production of ARUGA BRANCA with the freshly picked Koshu grapes which is the gift from nature and, at the same time, the fruit of our hard labour.

grape

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