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 ourself in vineyards and put our heart and soul into the cultivation for raising further the potential of "Koshu grapes" as an ingredient for wine making.

<Late Fall>

When the autumn leaves of "Koshu grapes" which turned the whole surface of an alluvial fan of Katsunuma red falls, we wish the good harvest of the following year and start plowing the vineyard of "Koshu grapes". We obey the cycle of nature " everytihng from the nature go back to the nature", we mix fallen leaves of "Koshu grapes" with the soil to give nurishment to the soil.

<Winter>

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

<Spring>

When a soft and warm sunbeam of spring pours down 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 viniculture method of the west(fence cultivation), the number of buds which groews into grape is decided at the early stage of cultivation by pruning. On the other hand, about "Tanashiki saibai", the best number of buds are left ,and unneccessary buds are removed according to the growth of tree, while considering the shape of full grown tree in which each leavea can get enough light for maturity of grape, and the anount of the harvest. "Mekaki " is carried out efficiently only when the person who cultivate grape tree assimilate with grape tree.

While young leaves grow day by day, and branches put buds of flowers, we consider the optimum number of bunches of grapes on each branch and on the entire tree, so that each drop of grape can store maximum nurishment as the grrape for wine, and cinsequently we remove unnecessary buds of flowers. At this point of time, new treetips keep growing up vigorously. We cut growing treetops, so the nurishment is stored by flower buds not by treetops.

<Summer>

When the new green leaves turn the color of surrounding montains, the growth of new treetops are put down. "Koshu grape " trees are flooded with strong sunbeam of summer, and each drops of grape grow in size day by day. At this point of time we do work 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 calmed down, color of drop of grape changes gradualy from near translucent.

<Fall>

With deepening of autumun, color of each drop of grape turn into greyish pink, and drops of grape wears elsticity. When thje sunbeam of fine 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 has been raised 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.