About RICCA Sparkling
- Style
- Sparkling
- Grape Varieties
- Chardonnay, Pinot Noir
- Price Range
- ¥4,950-6,200
- Alcohol
- 11.5%
RICCA Sparkling is Housui Winery's flagship traditional-method sparkling wine, blending estate-grown Chardonnay (88%) and Pinot Noir (12%) from the winery's own vineyards in Iwamizawa, Hokkaido. Grapes destined for sparkling production are harvested early to preserve acidity, fermented separately by variety, then blended and put through secondary fermentation in bottle with 12 months of aging on the lees. The result is a crisp, Extra Brut-style sparkling wine with aromas of apple, citrus, and white flowers layered with subtle toasted notes.
Housui's benchmark bottling — proof that Hokkaido's Sorachi terroir can produce a traditional-method sparkling wine with real finesse, not just novelty.
New to wine?
A friendly, crisp entry point into Japanese traditional-method sparkling wine — bright apple and citrus notes with a gentle toasty finish.
Food Pairings
Its bright acidity makes it an excellent match for sushi, sashimi, tempura, and other delicate Japanese dishes, as well as raw or lightly cooked shellfish and soft cheeses.
When to drink it
Celebrations and toasts, or an elegant match for a sushi or seafood dinner.
Terroir & Winemaking
Traditional method (méthode traditionnelle): Chardonnay 88% / Pinot Noir 12%, both estate-grown in Iwamizawa. Grapes for sparkling are harvested early and fermented separately by variety before blending (assemblage), then undergo secondary fermentation in bottle and 12 months of aging on the lees. 11.5% ABV, Extra Brut.
About the producer
Housui WineryPioneering snow-country terroir wines from Sorachi岩見沢市, 北海道 · Founded 2006Visit the producer page →Frequently Asked Questions
- What grapes go into RICCA Sparkling?
- It's a blend of estate-grown Chardonnay (88%) and Pinot Noir (12%), both harvested early from Housui Winery's own vineyards in Iwamizawa, Hokkaido.
- How is it made?
- It uses the traditional method (méthode traditionnelle) — the two varieties are fermented separately, blended, then undergo secondary fermentation in bottle with 12 months of aging on the lees.
- What does it taste like?
- Extra Brut in style, with crisp acidity and aromas of apple, citrus, and white flowers, layered with subtle toasted notes from lees aging.
- What food pairs well with it?
- Its bright acidity makes it an excellent match for sushi, sashimi, tempura, and other delicate Japanese dishes.
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