Tannat was first planted at Coco Farm’s own steep Ashikaga hillside vineyard, since the winery believed the variety — suited to the high rainfall of France’s Madiran region — could also thrive in Japan. Cultivation was later extended to trusted contract growers in Kaminoyama, Yamagata, and Takayama-mura, Nagano, while the Cabernet Sauvignon and Pinot Noir used in the blend are grown by contract farmers in Yoichi, Hokkaido. Grapes are fermented with wild yeast using simple, minimal-intervention techniques that let the character of each variety and vineyard show through, producing a wine the winery describes as powerful yet gentle.