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 summer and winter is accute. However, the nature of the soil of Katsunuma tends to be too fertile for cultivating grapes for wine making.

We always place ourselves in the vineyards and put our heart and soul into the cultivation for increasing the potential of "Koshu grapes" as an ingredient for wine making.

<Late Fall>

In Autumn , the leaves of Koshu vines turn the whole landscape of the alluvial fan in Katsunuma into a red surface . When the leaves fall , we plow the vineyard and prepare the land while wishing a good harvest for the following year . We follow the cycle of nature : " Everytihng coming from nature goes back to nature", We nourish the scil with fallen leaves of Koshu vines .

<Winter>

When the mountains around Katsunuma are covered with snow, " Koshu grape" trees are in the period of dormancy. We prune branches from the last season and cut off unnecessary branches ,so that the trees of "Koshu grape" will grow up efficiently and yield "Koshu grapes" with high potential.

<Spring>

When soft and warm Spring sunbeams fall over "Koshu grapes" trees, "Koshu grape" trees put buds and begin to sprout fresh leaves . At this point of time we do a work peculiar to "Tanashiki saibai". The work is called "mekaki". Mekaki means removing buds.

About the viticulture method of western countries (fence cultivation), the number of buds allowed to grow into grapes is decided at the early stage of cultivation by pruning. In Japan , "Tanashiki saibai" method , unnecessary buds are removed taking into account both the growth of the vine , so that each brance can get enough light for the grape ripening process , and the desired vield at the moment of the harvest. "Mekaki " is carried out efficiently only when the person who cultivates the vines assimilates with them.

While young leaves grow day by day, and flower buds sproutin each branch, we consider the optimum number of grape bunches on each drop of grape juice contains as much nourishments as possible for wine, and subsequently we remove unnecessary buds of flowers. During this season , branch tips grow up vigorously. We cut the tips so that tha flower buds can contain the maximum nourishment .

<Summer>

When the new green leaves turn the color of surrounding mountains, we keep stopping the growth of tree tops "Koshu grape " trees are flooded with strong sunbeam of summer, and grapes grow in size day by day. During this period we do a task called "kasagake" Kasagake means putting a shade. We put shade over each bunch of grape to protect it from rain and sunburn.

When the heat of Summer calms down, the colour of the grapes changes gradually to almost translucent.

<Fall>

With the arrival of autumun, the color of the grapes turns into greyish pink and grapes gain elasticity. When the fine sunbeams of autumn day pours down over "Koshu grape" trees that are heavily laden with "Koshu grapes", each grape shines like a jewel, and we harvest "Koshu grapes" that have been grown with our care. We begin making ARUGA BRANCA by using fresh " Koshu grape" which is a gift from the nature and at the same time, the fruits of our effort.