Domaine Nakajima, "Table Wine Rouge, 'Cuvée Ammonoidea'" 2025

Nakajima's everyday red, a blend of roughly 90% Kyoho with 10% estate wine (Pinot Noir, Merlot and Cabernet Franc), made using a ripasso technique. Kyoho grapes were dried in the shade for 1–3 weeks, then destemmed and crushed. Macerated for 7–10 days with freshly pressed pomace from the estate's own Pinot Noir, Merlot and Cabernet Franc (ripasso), then pressed with a vertical basket press. All tanks were blended before bottling, with a small addition of late-press wine from the estate wines. Blend of Kyoho (90%) and estate wine (10%) by juice volume. Bottled during malolactic fermentation, leaving a slight residual gas. Unfined, unfiltered, no additional SO2.