Birichino was founded in 2008 by two friends (John Locke and Alex Krause) who both worked at Bonny Doon; the name Birichino, means naughty in Italian. 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.
Tiny, immaculate pinot clusters sourced from just below the base of the Santa Cruz Mountains, in the Santa Cruz Mountains proper, and on limestone soils up against the Santa Lucias, and from 1800' up in the Chalone AVA were fermented with native yeast to produce aromas of red cherry and raspberry liqueur, at once racy and concentrated with wisps of candied violet & spice. Unfiltered.