Producer >
Alex Krause and John Locke founded Birichino in Santa Cruz in 2008. Drawing on a combined four decades making wine in California, France, Italy, and beyond, they are focused on attaining the perfect balance of perfume, poise, and puckishness. Sourcing from a number of carefully farmed, family-owned, own-rooted 19th and early 20th century vineyards (and a few from the late disco era) planted by and large in more moderate, marine-influenced climates, their preoccupation is to safeguard the quality and vibrance of their raw materials. Their preference is for minimal intervention, most often favouring native fermentations, employing stainless or neutral barrels, minimal racking and fining, and avoiding filtration altogether when possible. But most critically, their aim is to make delicious wines that give pleasure, revitalize, and revive.
Viticulture >
This historic 100 hectare property lies 3.5 kilometres north of Calistoga, at the base of Mount St. Helena. The region lies on a complex terroir with a mixture of alluvial and volcanic soils, some on the flat, some on steeply sided hillsides. Extending out from the Napa River is the alluvial soil, the most prevalent type on the property. In the back and outside areas of the vineyard are volcanic soils, formed by ancient lava flows caused by tectonic uplifting. Sustainable farming is practised avoiding the use of any chemical fertilisers. Instead organic chicken manure and compost made with the previous season`s pomace - seeds, stems and grape skins left after crushing is used. Ladybirds are used to combat unwanted pests, and light ploughing is done to keep the vineyard clean and free from weeds. Harvesting is carried out at night to preserve the fruit.
Winemaking >
Planted some 4 decades ago, sustainably famred on deep qaurtz sand atop Monterey Shale on a bench some 200m elevation on the Santa Lucia side of the Salinas Valley.
Malvasia
13
UNITED STATES
12
Screw Cap
Arpent Birichino
Vegan
Vegetarian 
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