綺 aya
MBA rosé de saignée
- Style
- ロゼワイン
- Rosé Wine
- Grape
- マスカットベーリーA
- Muscat Bailey A
綺 aya
MBA rosé de saignée
The word Aya evokes splendour and beauty. This rosé expresses the most graceful and delicate side of Muscat Bailey A. With its clear, beautiful colour and finely textured flavour, it was crafted in the hope that an understated elegance would come through to the drinker.
In the course of making red wine, Muscat Bailey A grapes are fermented in tank. Partway through, only the liquid portion is drawn off using the saignée method and then fermented at a low temperature (below 15°C). Because the juice is taken after cold maceration, colour and flavour are extracted a little more intensely than with direct pressing, and the wine shows slightly more tannin than a typical rosé.
That gentle hint of tannin adds a quietly sophisticated edge — allowing you to enjoy a more grown-up expression of Muscat Bailey A rosé.
Muscat Bailey A (MBA) Series
This series, crafted from Muscat Bailey A grapes grown in Fukuyama City, Hiroshima Prefecture, reflects what we believe to be the most intriguing and most enjoyable way to taste them.
Beyond red wine, we explore a wide range of styles including rosé and sparkling, selecting the winemaking approach each year according to the condition of the grapes. Various methods range from classic maceration to the use of free-run and press-run juice, from the saignée method to sweet wines made through cryoextraction are made to draw out the full potential of Muscat Bailey A.
We also decide on elements such as barrel use and whether to carry out malolactic fermentation, always aiming for our ideal expression of Muscat Bailey A.
This series is our ongoing effort to bring out the very best of Fukuyama’s Muscat Bailey A from the Setouchi region. Each wine name is designed around a single kanji character, with the wine’s style layered onto the meaning of the character.
