MAY SERA WINE TASTING

2023 BIRICHINO Malvasia Bianca “Pét Nat”
First of all, let us say the Birichino Malvasia Bianca STILL wine is and has been one of the most incredibly food friendly white wine we have ever run across. From there, this is their newest step up, low intervention rendition—wild yeast fermented, NO dosage and bottled UN-filtered. It still has the profuse & exotic aromatics, the refinement and seamless texture and the uplifting lime like finish……NO flaws or detergents like most other Pét Nats…….and just with some FIZZ and cloudy skies appearance. YOWZA, yowza.

2022 GIOVANNI MONTISCI Cannonau di Sardegna Rosato “Barrosu”
Here is an absolutely WILD rosé colored, Old Vine wine—made by hand, first macerated for several hours in lug boxes, then fermented and aged for 6 months in OLD 225 liter barrels—resulting in a deep, fleshy, vinous, SAVORY wine!

2023 FIO “Glou Glou Orange Hefetrub”
A joint venture/ collaboration between two winemaking icons—Dirk Niepoort of Portugal and Philippe Kettern of the Mosel region of Germany. This innovative orange wine (hefetrub) is a blend of Pinot Blanc and Muller Thurgau—several hours of skin contact, wild yeast fermented—in 70% stainless steel and 30% aged in older fuder with 10 months on the lees. Glou Glou refers to the intent of immediate consumption, often gulping the wine.

2022 SANTINI “Marsanne en Maceration”
Chris Santini is an absolutely brilliant wine mind. For this abstract, very idiosyncratic bottling, the grapes (Roussanne & Marsanne) come from the Beaujolais wine growing region. The Marsanne is whole cluster (wild yeast) fermented in stainless steel. The Roussanne is direct pressed, then poured on top of the Marsanne—essentially submerged for a 10 day carbonic infusion and then 3 weeks further infusion. Wow!!!!!!! …..to say the least.