About Tegumi Rosé
- Style
- Sparkling, Rosé
- Grape Varieties
- Muscat Bailey A, Kyoho, Campbell Early
- Price Range
- ¥2,090
- 750ml
- Alcohol
- 11%
Tegumi Rosé is Tamba Wine's zero-sulfite, sparkling pink wine built primarily from Muscat Bailey A, with Kyoho and Campbell Early rounding out the blend — grapes sourced from growers in Yamanashi, Nagano and Yamagata rather than the estate's own Kyoto Tamba vineyards. Following the same méthode ancestrale-inspired process as the rest of the Tegumi line, the wine is bottled just before primary fermentation finishes, trapping the yeast-generated CO2 in bottle; it is never filtered or disgorged, so grape lees remain and give the wine its characteristic haze. Unlike Kyoto Tamba Tegumi ("Tegumi 39"), which reblends a rotating cast of 26-39 estate-grown varieties every vintage, Tegumi Rosé keeps a fixed, non-vintage varietal base of Muscat Bailey A-led hybrid grapes. The result is a vivid cherry-pink, medium-light-bodied dry sparkler with cherry and strawberry aromas, a candy-like sweetness on the nose, a whisper of cinnamon spice, brisk effervescence, almost no tannin, and bright acidity balanced by a faint lingering sweetness on the finish.
The most unpretentious wine in the Tegumi line — proof that zero-sulfite winemaking doesn't have to mean serious or austere; it's a cherry-candy fizz built for backyard toasts, not tasting rooms.
New to wine?
A gentle, sweet-fruited introduction to natural sparkling wine — light fizz, low tannin, and cherry-candy aromas make it an easy first pour.
Food Pairings
A casual, crowd-pleasing rosé fizz — pour it at barbecues and outdoor gatherings alongside grilled chicken, sausages, or char-grilled vegetables; its bright acidity and faint sweetness also make it an easy match for mildly spicy tomato-based dishes and soft cheeses.
When to drink it
Backyard barbecues, casual toasts with friends, an easy-drinking alternative to beer at the first round.
Terroir & Winemaking
Zero added sulfites; unfiltered, undisgorged méthode ancestrale-style bottling that traps residual fermentation CO2 and leaves grape lees in the bottle. Fixed varietal base led by Muscat Bailey A with Kyoho and Campbell Early, sourced from growers in Yamanashi, Nagano and Yamagata rather than the Kyoto Tamba estate. Screw cap closure, 750ml, ABV 11%, dry.
About the producer
Tamba WineKyoto's pioneering winery built for Japanese cuisine京丹波町, 京都府 · Founded 1979Visit the producer page →More wines from Tamba Wine
- Cabernet Sauvignon & MerlotRed · Cabernet Sauvignon · Merlot
- Hokkaido Sobetsu ChardonnayWhite · Chardonnay
- Hokkaido Sobetsu Pinot BlancWhite · Pinot Blanc
- Kyoto Tamba ChardonnayWhite · Chardonnay
- Kyoto Tamba TannatRed · Tannat · Merlot · Cabernet Sauvignon
- Kyoto Tamba TegumiSparkling · Pinot Blanc · Chardonnay · Chenin Blanc
Frequently Asked Questions
- What grapes are used in Tegumi Rosé?
- It's led by Muscat Bailey A, blended with Kyoho and Campbell Early grapes sourced from growers in Yamanashi, Nagano and Yamagata.
- Is Tegumi Rosé the same wine as Kyoto Tamba Tegumi ("Tegumi 39")?
- No — they are separate Tamba Wine cuvées that share the same zero-sulfite bottling method and "Tegumi" name and philosophy. Kyoto Tamba Tegumi is a white-hued blend of 26-39 estate-grown Kyoto Tamba varieties that changes every vintage, while Tegumi Rosé is a fixed, non-vintage Muscat Bailey A-based rosé made from bought-in grapes.
- Does Tegumi Rosé contain added sulfites?
- No, it is bottled with zero added sulfites, following Tamba Wine's méthode ancestrale-style production where bottling happens just before fermentation finishes.
- What does Tegumi Rosé taste like?
- A vivid cherry-pink, dry, medium-light-bodied sparkler with cherry and strawberry aromas, a candy-like sweetness on the nose, brisk effervescence and almost no tannin.
- What food pairs well with Tegumi Rosé?
- Grilled and barbecued dishes such as chicken and sausages, char-grilled vegetables, mildly spicy tomato dishes, and soft cheeses.
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