We are making efforts to make wine with good quality with considering the tradition having conversation with the climate and soils and learning some techniques of the current.

With the belief that the aroma of climate is a reflection of the human work to nature, we want to be one for Japanese winemaker to occupy certain place among well-known world bland.

In spring 1990,we got started Vertical Shoot Positioning of Cabelnet Sauvignon and Chardonnay.　After that　,we spread the vineyard for viticulture of Merlot, Petit Verdot and Pinot Noir and cultivated Akeno vineyard in 2002

　And as to Koshu, Japanese traditional variety, we stick to get grapes in a mountainous district, which is much concentrated.

We are making much of winemaking with concentrated grapes, soils and climate and efforts of viticulture as one.

Koshu grape ripe late and its vine bear light-purple fruit from the end of September to the middle of October. Each cluster weigh about 400grammes and one berry weigh about 5grammes. Generally BRIX is from 15 to 18. And Koshu contains poliphenole so that bitterness comes after lengths.

Now Katsunuma, Yamanashi is the most famous area for its viticulture of Koshu, thanks to be favorably located and conditions of nature. It is also inland and has characteristic climate of valley, sunshine longer, not so much rainfall, and has a big difference of temperature between daytime and night. These conditions are so important to have good grapes. Furthermore, rivers from mountainous district flow into the place orchards spread, so it drains well and has good soils to extend the roots, so we can say that this is the blessing land to cultivate grapes.

And we stick to viticulture. In Toriibira, we aim at getting more concentrated grapes and we are engaged in changing positioning system from cane pruning to long cordon with contract farmhouses. Koshu has been cultivated cane pruning trained on to overhead wires or platforms as other table grapes because regarded as table grapes. It is difficult to have grapes for wine with good quality when a vine bears quite many fruits. Although Koshu is too vigorous to grow with Vertical Shoot Positioning like other European grapes, using long cordon, the yield is limited and the level of sugar content is much higher. And how to trim long cordon is so simple that we can save working hours as well as cut working processes compared to cane pruning. We think this way is best for Koshu until we can find new clone adapt to densely planted like Vertical Shoot Positioning.

Furthermore, we have been engaged in that cultivated vine from seed, since ten years before, facing to new theme. We reset the gene of Koshu once and try the atavism to the original, natural Koshu itself. Differs from the way we raise Koshu from saplings so far, Koshu can have totally different natures if we use the way we raise it from sowing seeds. It is said that possibility that new Koshu grapes can be born is probability one over tens of thousands. It is difficult to individualize and discriminate within the small change. But Grace Winery will continue to pursuit the essential qualities of Koshu grapes.

We check every leave if they can have another possibility: the old gene suited to winemaking