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Birichino - Malvasia Bianca 2019

White wine from California · USA
£21.95 £18.95
Case Rate: £18.95
Ex Tax: £15.79
Country:
USA
Wine Region: California
Wine Area: Monterey
Winery: Birichino
Grape: Malvasia
Grape Percentage: 100%
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Best To Drink: Drink Now
{{ quantity }}
Country:
USA
Wine Region: California
Wine Area: Monterey
Winery: Birichino
Grape: Malvasia
Grape Percentage: 100%
Alcohol Percentage: 13%
Unit Quantity (ml): 750
Best To Drink: Drink Now

Wine tasting notes

Exotically scented, reminiscent of jasmine, lime and elderflower, and yet the finish is very crisp and clean and dry.

Winery information

Birichino

Based in Santa Cruz, Birichino was founded in 2008 by friends Alex Krause and John Locke. Alex and John met whilst working at Randall Grahm's Bonny Doon Vineyard and share a passion for perfumed, elegant but slightly mischievous wines; in fact, Birichino is Italian for 'mischievous'! The Birichino style is very much in the vein of 'New Wave California'. The focus is on drinkability, fruit expression, elegance and lower alcohol levels. Oak is rarely seen, whole bunch is embraced, native yeasts are in and filtration is out. Alex and John source grapes from reputable growers, who farm very old vineyards in mostly maritime-influenced or higher altitude areas such as Monterey or Santa Cruz Mountains but they also work with some extremely old vineyards in Lodi. Their Cinsault from the Bechthold vineyard is made from the world's oldest Cinsault plants. These wines represent exceptionally good value, given their pedigree

Food matching

Arefreshing aperitif; it would also pair well with crab cakes or king prawns

Vinification notes

Malvasia is very explicit as to its signaling maturity - these grapes let you know when they are ready. Until then, the bat signal stays firmly tucked. The moment the flavor spectrum includes flowers, sweet citrus, and still a touch of mint, the night sky lights up over Gotham. We continue our practice of extended skin contact, dual stream pressing, and extremely cold fermentation. We allow some skin contact overnight, then press at lunchtime the next day and ferment very cool and slowly in stainless until it’s dry.