“I’d like to make Makioka called as the Barolo of Japan.”

With such hopeful thoughts, we grow grape varieties mainly crossing Italian and
Vitis coignetiae (Yamabudo), and make wine from them consistently.
We encourage the inherent potential of grapes, and carefully finish bottling wines
one by one, which are aged taking much time and effort in our clean winery.
We are challenging to make wine and grapes that has been reflected the
abundant nature of the terroir.We would hopefully
like you to enjoy the picturesque scenery of the
landscape from our terrace.

Cantina Hiro’s owner
Takehiko Hirose