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Domaine Tetta

Okayama, Niimi, Japan

Domaine Tetta is a pioneering natural winery on a limestone karst plateau in Niimi, northwest Okayama Prefecture. Founded by Ryuta Takahashi, who left the local mining industry in 2009 after discovering abandoned vineyards in his hometown, the estate practices fully integrated domaine-style production from vine to bottle. The 8-hectare vineyard sits at 400-600m elevation on rare calcareous soils mixed with terra rossa red clay — a geological profile comparable to some of France's finest wine regions. An innovative rain-shelter system using white vinyl covers protects against Japan's heavy rainfall while reducing disease pressure naturally. In the cellar, the team uses wild yeast fermentation, gravity-flow handling with small ladles instead of pumps, no added sugars or acids, and only trace sulfites. Wines are aged in disused limestone tunnels at a constant 12-15°C year-round.

Winemaking Philosophy

Every step from grape cultivation to bottling takes place on-site. The winery is rooted in regenerating abandoned agricultural land and expressing the terroir of Tetta through minimal-intervention winemaking. Wild yeast fermentation, gravity-flow methods, no additives — the goal is to let the rare limestone soils and the character of each grape variety speak for themselves.

At a Glance

2016

Founded

8 ha

Hectares

28,000-30,000 bottles

Production

Region

Okayama, Niimi, Japan

Grapes

Muscat Bailey A, Cabernet Franc, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc +4 more

Farming

Minimal-intervention. No herbicides or chemical fertilizers.

Harvest

Hand harvest with bunch-by-bunch selection. Gravity-flow transfer using small ladles, never pumps..

The Estate

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Available Now (2)

Muscat Bailey A

2023 · Still · Red · 12%

100% Muscat Bailey A

Native yeast fermentation in stainless steel with pigeage.

Aki Queen

2023 · Sparkling · Rose · 12%

85% Aki Queen 7% Muscat Bailey A

Whole-bunch fermentation in stainless steel with native yeasts, no destemming or crushing. Gentle extraction and minimal intervention throughout. Aged in tank and bottled with 15 ppm SO₂.