Patatino
Alcohol:
11%
Vinification Notes:
All varieties kept whole cluster and fermented separately in sealed tanks (carbonic maceration) before pressing. A small portion of the Valdiguié was co-fermented with Carignan and white Colombard grapes. Each lot completed fermentation in stainless steel tanks and was then aged for 6-18 months in neutral oak barrique and neutral vessels. Unfined. Unfiltered. Sediment expected.
Vineyard:
Carignan, Colombard, Valdiguié from Ricetti Vineyard, Redwood Valley, Mendocino County; head trained vines planted in 1948, respectively; dry farmed (non-irrigated), certified organic vineyard; gravelly loam soils.
Petite Sirah from Bricarelli Ranch, Ukiah, Mendocino County; head trained vines planted in 2008; dry farmed (non-irrigated) vineyard, farmed by us to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.
Martha's Notes
This is our third Patatino, a wine that first celebrated the birth of my son, August (aka Patatino or “little potato” in Italian grandmother speak). This non-vintage edition is cheerful and unbounded, encouraging us all to set-aside preconceived notions and just play! Using carbonic maceration enables a light and fruity core, while blending vintages add just a touch of maturity and balance to this dry farmed blend.
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