Birichino Malvasia Pet Nat
Regular price $30.00
Winemaker: Alex Krause and John Locke
Appellation: Santa Cruz, California
Grape Varieties: Malvasia Bianca
In many respects, contemplating, guiding and witnessing transformation constitutes the very essence of winemaking. We have settled upon grapes as the agency of fermentation as they seem to yield the most prismatic spectrum of flavors - animal, vegetable and mineral, among the available fruits. Ferment an apricot, and one obtains apricot-flavored wine. Ditto strawber- ries, and blueberries and plums, etc. Apples can sneak in a few unexpected treats, though they pale in comparison to vitis vinifera. Fementation of highly aromatic malvasia bianca grapes presents the opportunity to mimic the perfumer’s alchemical art, opening the doors of perception to the gentlest effects of olfac- tory psychedelia. What if we are then to referment our already kaleidoscopic malvasia bianca with more of the same juice, this time under pressure, and ignite the fifth dimension of umami- releasing lees, and unleash it on the palate with the bubbly buoyance of effervescence? Sunlight becomes bud becomes shoot becomes flower becomes grape becomes jasmine becomes apricot becomes lychee becomes citrus pith becomes
うま味. Serve sufficiently chilled, and gently turn the bottle upside-down for 20 seconds to resuspend the lees.
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 favoring 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.