Wine Producers
Producers featured on Vinami
Producers featured on Vinami
Wine Producers
ニグル
Kremstal's most celebrated artisan producer, Martin Nigl makes wines of extraordinary precision and minerality from single-vineyard loess and primary rock sites.
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www.weingutnigl.atニッカワワイナリー
Nikkawa Winery is a small, family-run winery founded in September 2020 in Katsunuma, Koshu City, Yamanashi Prefecture — a town with nearly 1,000 years of history in Koshu grape cultivation. The winery takes its name from the Nikkawa River (日川), which flows through the Katsunuma area and has historically sustained the region's viticulture. The winery was established by Kazuo Yoshihara (吉原和夫), who was born into a grape-farming family in Katsunuma but spent 40 years working as a banker in Tokyo. After retiring, he returned to his hometown with a lifelong dream: to turn the grapes he grew up with into wine under his own label. Situated within the Katsunuma Wine Village (勝沼ワイン村), a cluster of small artisan wineries that opened in 2020, Nikkawa Winery embodies the spirit of producer-driven, transparent winemaking. Yoshihara cultivates nine grape varieties across his own vineyard and his family's longstanding farm: Koshu, Muscat Bailey A, Chardonnay, Agawam (Ajiron Dac), Merlot, Bijou Noir, Sauvignon Blanc, Yama-Sauvignon, and Petit Verdot. Annual production is approximately 6,000 liters — the minimum required for a winery licence — supplemented by purchased grapes while the estate vineyards are progressively expanded. Koshu, the iconic indigenous Japanese white variety, remains the focus, with the winery producing both a fresh unwooded style and an oak-aged expression matured for nine months in barrel. Yoshihara's son, who previously worked as an acupuncturist in Tokyo, has joined the family enterprise and is completing training at Tomu Winery to master viticulture and winemaking. He is set to carry the winery into the next generation. The philosophy at Nikkawa is simple: observe the grapes daily, cultivate them to eating-quality standards, and then let the terroir of Katsunuma speak. The winery was recognised at the Japan Winery Award (JWA) 2025, receiving the Connoisseurs Award — an honourable mention acknowledging emerging quality producers among Japan's 374 eligible wineries.
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nikkawa-winery.com/ニトリワイナリー
Nitori Winery is a young producer in Yoichi, Hokkaido, born from a 154-year-old fruit orchard. The former Yamamoto Kanko Kajuen was taken over in 2019 by Akio Nitatori, CEO of Nitori Holdings, as a personal investment to preserve a beloved local institution. Grapes were first planted in 2022 on sea-facing slopes, and the winery released its first commercial vintage in 2024 via contract brewing. Head winemaker Ayaori Yamada, who moved to Yoichi from Nagano in 2022, pursues wines faithful to the basics — showcasing Yoichi's cool-climate fruit character and acidity. A new winery building opened in April 2025, marking the start of full in-house production. The 2.4-hectare vineyard focuses on Pinot Noir and Chardonnay, with plans to expand into Gewürztraminer, Riesling, Pinot Gris, and sparkling wines.
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www.instagram.com/nitoriwinery/農楽蔵
Nora-Kura is one of Hokkaido's first independent natural wine projects, founded in 2011 by husband-and-wife team Ken and Kazuko Sasaki in Hokuto City (adjacent to Hakodate). The Sasakis trained at legendary domaines in Burgundy and the Rhône — including Domaine Leflaive, Christian Binner, David Léclapart, and Chapoutier — before returning to Hokkaido with a clear vision: to grow grapes without chemicals and vinify them without interference. Their estate vineyard sits on a south-facing slope in the Bungetsu district, overlooking the nighttime panorama of Hakodate Bay. The approximately 3-hectare plot is planted primarily with Chardonnay and Pinot Noir. Nora-Kura enriches its soils with kombu kelp, rice bran, and lees — creating a biodiverse ecosystem rather than a monoculture. Wild yeast is used exclusively; sulfur additions are zero or trace. Production is around 13,000 bottles per year, split among three lines: the flagship Nora series (expressing the estate's core identity), the Norapon series (contract-grower wines celebrating Hokkaido's breadth), and the avant-garde Nora-Ken series (experimental micro-cuvées that push technique to its limit).
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www.nora-kura.jp能登ワイン
Noto Wine (能登ワイン株式会社) is Ishikawa Prefecture's first and flagship winery, established on July 22, 2004, in the town of Anamizu on the Noto Peninsula. Vineyard development began in 2000, and the first vintage was released in 2005. The winery produces approximately 120,000 bottles per year from roughly 25 hectares of vineyards, working in partnership with local farming families. Noto Wine is renowned for its commitment to expressing the unique terroir of the Noto Peninsula through what they call 'nama-zume' (生詰め) — unpasteurized, additive-free wine that preserves the living character of Noto-grown grapes. The signature is freshness: wines bottled without heat treatment to lock in the natural aromas and flavors of each vintage. The winery's most distinctive feature is its soil: vineyards are planted in mineral-rich red earth that is amended with powdered oyster shells from Anamizu Bay, imparting a briny minerality unique to this coastal terroir. This technique draws on Anamizu's centuries-old tradition of oyster aquaculture, connecting wine to the broader Noto agricultural heritage recognized as a FAO Globally Important Agricultural Heritage System (GIAHS). Grape varieties cultivated include the signature Japanese hybrid Yama Sauvignon (ヤマソーヴィニヨン — a cross of wild Japanese mountain grape Vitis coignetiae and Cabernet Sauvignon), alongside Chardonnay, Niagara, Sauvignon Blanc, Merlot, and Sangiovese. Yama Sauvignon is the emblematic variety — wild, earthy, and intensely flavored with the character of Noto's mountainous coastal landscape. Noto Wine received recognition in the 8th Japan Winery Award (JWA) 2025, affirming its standing among Japan's quality wine producers. The winery survived the devastating 2024 Noto Peninsula earthquake (M7.6, January 1, 2024), which caused damage to facilities but left vineyards and core operations intact. The team's determination to continue winemaking — pressing on with the 2024 vintage — became a symbol of Noto's resilience and recovery.
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notowine.com/帯広ワイナリー
Aizawa Winery is a small, family-run estate in Itaira, Obihiro, in Hokkaido's Tokachi region. What began in 1998 as an effort by farmer Tatsuya Aizawa to save Hokkaido's disappearing wild grapevines (yamabudo) grew, over two decades, into a winery: the vineyard's best-tasting vines were selected and propagated, the winery itself was completed in 2019 — the first new winery to open in Tokachi in 56 years — and commercial wine sales began in 2020 under his son, Ichiro Aizawa. The estate farms yamabudo, Kiyomi, Yamasachi, and Kiyomai entirely without pesticides or chemical fertilizers, relying on Tokachi's brutal winters, which freeze the soil roughly a meter deep, to naturally suppress pests and disease. Aizawa's approach to winemaking is deliberately hands-off, trusting wild yeasts and natural fermentation to express the raw character of Hokkaido's indigenous vines.
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aizawanouen.com/小布施ワイナリー
Obuse Winery (Domaine Sogga) is one of Japan's most revered natural wine estates, based in Obuse-machi, Nagano Prefecture. Founded as a sake brewery in 1842 and converted to wine production in 1942, it rose to international recognition under fourth-generation winemaker Akihiko Soga, who trained in Vosne-Romanee (1997) and Chablis/Domaine Long-Depaquit (1998) before returning to Japan. In 2005 the winery went entirely chemical-free; in 2011 it became the first Japanese winery to obtain JAS organic certification for European grape varieties. Its flagship Domaine Sogga range (labeled Vigne Sans Chimie, meaning without chemicals) is made with 100% estate-grown organic grapes, wild-yeast fermentation, whole-bunch pressing for whites, whole-berry fermentation for reds, and bottled unfiltered. The Sogga Pere et Fils tier blends estate and contracted growers. Akihiko Soga is a central figure in the Japanese wine revolution, featured in the award-winning 2018 film Usukeboys. The winery received a 5-star award at the Japan Winery Award (JWA) 2025.
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www.obusewinery.comオチョア
One of Navarra's most historic and respected family bodegas, producing benchmark Garnacha rosado, Tempranillo, and the premium Ceremonium range.
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www.bodegasochoa.comオーパス・ワン
The Mondavi-Mouton Rothschild joint venture producing the quintessential Napa-Bordeaux blend, now owned by Constellation Brands, consistently producing one of California's finest reds.
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www.opusonewinery.comオルネライア
Bolgheri's second great estate, producing the complex Ornellaia blend (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot) and the legendary Masseto 100% Merlot.
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www.ornellaia.comパゴ・カサ・デル・ブランコ
A leading single-estate DO Pago winery in Castilla-La Mancha producing quality Syrah, Garnacha, and Cabernet Sauvignon.
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pagocasadelblanco.comパラッツォーネ
A leading Orvieto Classico producer, making wines of great freshness and mineral precision from the volcanic tufa soils of the Orvieto DOC zone.
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palazzone.comパスカル・ジョリヴェ
A significant Sancerre and Pouilly-Fumé producer with both estate and négociant wines, known for approachable, terroir-focused expressions of the Loire's finest Sauvignon Blanc.
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pascaljolivet.com/en/パソ・デ・セニョランス
Founded in 1979 when Marisol Bueno and Javier Mareque purchased a 16th-century manor and its old-vine Albariño vineyards in Meis, at the heart of Rías Baixas' Val do Salnés subzone, Pazo de Señorans began bottling wine under its own label in 1989. Marisol Bueno went on to become the founding president of the Rías Baixas Denominación de Origen. Today the estate is widely regarded as the reference producer for age-worthy Albariño, built on extended lees aging in stainless steel and a single-varietal, terroir-driven philosophy centered on granite soils and Atlantic maritime influence.
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www.pazodesenorans.comペンフォールズ
Australia's most iconic wine producer, home to Grange (Shiraz), considered one of the world's greatest red wines, plus Bin 389, Bin 407, and the Luxury Collection.
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www.penfolds.comペスケーラ
The pioneering modern Ribera del Duero producer, Alejandro Fernández put the region on the world map in the 1980s with 100% Tinto Fino aged in new American oak.
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familiafernandezrivera.com/en/bodegas/tinto-pesquera/ピエロパン
Founded in 1880 by Dr. Leonildo Pieropan in the medieval town of Soave, this family estate is widely recognized as the pioneer of quality Soave production. In 1932, it became the first winery to bottle wine labeled 'Soave' — 36 years before the DOC was established. The estate helped elevate the reputation of the Soave Classico denomination by focusing on single-vineyard expressions such as 'Calvarino' and 'La Rocca'. By prioritizing the Garganega grape and sustainable viticulture, Pieropan consistently produces elegant, mineral-driven white wines with remarkable aging potential, setting the benchmark for the entire appellation. The estate is now led by fourth-generation siblings Andrea (agronomist) and Dario Pieropan (winemaker).
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www.pieropan.itピエール・ペテルス
Le Mesnil-sur-Oger grower producing one of Champagne's finest Blanc de Blancs, particularly the flagship Cuvée Spéciale Les Chétillons from old-vine Chardonnay.
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www.champagne-peters.com