{"product_id":"fattoria-al-fiore-hana","title":"Fattoria Al Fiore Hana 2025","description":"\u003ch1\u003eFattoria al Fiore \"Hana\" 2025\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eA former Italian-restaurant chef who gave up his savings to feed earthquake-relief workers, then rebuilt his life as a winemaker in a converted elementary school gym.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varietal \u0026amp; region\u003c\/strong\u003e: Merlot and Steuben (an American hybrid grape widely grown in Japan) from Fattoria al Fiore's vineyards in Kawasaki Town, at the foot of the Zao mountain range in Miyagi Prefecture. \"Hana\" means flower — a callback to the winery's own name, Fattoria al Fiore, \"farm of the flower,\" which began life as founder Hirotaka Meguro's natural-ingredient Italian restaurant in Sendai. Meguro closed the restaurant after the 2011 Great East Japan Earthquake to cook for relief workers in the disaster zone, spending down the savings he'd set aside for his next venture in the process. He started over: clearing abandoned farmland in Miyagi from 2014, and building the winery — now run with his wife and partner Reina Meguro — in a repurposed gymnasium of a shuttered elementary school.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste profile\u003c\/strong\u003e: a natural rose built on the pale, delicate end of the spectrum — expect red berry fruit and a savoury, slightly rustic edge typical of hybrid grape varieties, with the freshness and light grip that comes from zero additions. Straightforward, honest drinking rather than a polished, fruit-forward crowd-pleaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking process\u003c\/strong\u003e: the estate's philosophy is stated as plainly as possible — \"ingredients: grapes,\" nothing else. No commercial yeast, no sulphites, no fining, no filtration; wild fermentation only, with the winemaker's job understood as helping the yeast do what it already wants to do.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker\u003c\/strong\u003e: Hirotaka Meguro trained as a chef in Italy before opening his own restaurant in Sendai, and only came to winemaking after the 2011 earthquake reshaped his priorities. His wife Reina, an architect who studied sustainability and permaculture in France, redesigned the old school gymnasium that now houses the winery and has run the business side, Meglot, alongside him since 2017. The labels are handmade washi paper from local mulberry bark, with artwork commissioned from members of the community they rebuilt around.\u003c\/p\u003e","brand":"Fattoria Al Fiore","offers":[{"title":"Default Title","offer_id":43103072616546,"sku":null,"price":78.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/AlFiore-Hana.png?v=1783860219","url":"https:\/\/boundbywine.com\/products\/fattoria-al-fiore-hana","provider":"BoundbyWine","version":"1.0","type":"link"}