Birichino is Italian for ‘mischievous’, and nowhere is this spirit encapsulated better than in their wines: perfumed, elegant, but with a definite edge.
The Birichino Style
The Birichino style is full-on ‘New Wave California’. Fruit expression, lower alcohol, whole bunch pressing and native yeasts are all on the cards, while oak and filtration are left by the wayside. Founders Alex Krause and John Locke met while working at the legendary Randall Grahm’s Bonny Doon Vineyard and founded their own winery in 2008, sharing a viticultural vision of attaining the perfect balance of ‘perfume, poise, and puckishness’. Between them, they have a combined four decades experience making wine in California, France, Italy and beyond.
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, revitalise, and revive.
For more information on Birichino and their wines, you can visit the Birichino website here.