Region: California, Mendocino
Grape Variety: 100% Valdiguié
Alcohol Percentage: 12%
Viticulture: Natural Wine | Organic Farming
Terroir: Ricetti Vineyard is located in Mendocino County, more specifically the Redwood Valley AVA. The Valdiguié vineyard was planted in 1960 and practices organic, conscious farming – no spraying of any pesticides, herbicides or synthetic fertilizers
Ageing: The grapes are foot treaded and left on the skins for less than a day. The juice is pressed into stainless steel tanks fermented down to 18 grams of sugar. It is then chilled for 2 weeks to stop fermentation, then bottled. They are left on their side for 11 months and lightly disgorged by hand with no dosage. Every bottle touches at least 5 different sets of hands in the cellar while disgorging. It is a true labour of love making a petillant wine.
Color: Light red
Nose: Aromas of berry, plum, and rose petal
Palate: This wine is light-bodied and crisp with bold levels of carbonation. On the palate, these aromas become fresh fruit flavours along with hints of earthiness and a light tannic structure. Pair with charcuterie or washed rind cheeses
About the Winery:
After growing up in Nebraska and working in Seattle, Chris Brockway arrived in California to study winemaking. Following a textbook education at UC Davis and Fresno State, Chris’s experience of drinking and enjoying more low-intervention wines persuaded him to take a somewhat different path to most of his classmates. In 2002, he began working at an urban winery in Oakland, before leaving in 2006 to set up his own label from a small industrial unit in Berkeley. Today he runs his operation from a bigger premise around the corner, but the focus remains producing wines from organic or biodynamic fruit in a decidedly hands-off fashion – natural ferments and no additions.
Chris is an open-minded and innovative winemaker and his winery reflects this, packed from floor to ceiling with the innumerable projects that he has on the go at any one time. Terracotta fermentation vessels (based loosely on amphorae) full of Nero d’Avola vie for space with sealed tanks of Carignan going through carbonic maceration and a lineup of majestic open-top wood fermenters.
At Broc Cellars, all of their wines are made using spontaneous fermentation, a process that means they only use native yeasts and bacteria that exist on the grapes in order to make wine. They don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. They add little to no S02, depending on the wine and style. The grapes that they work with are grown without using synthetic pesticides, herbicides, fungicides, or fertilizers.
“Our goal in making wine is to bring out the natural expression of the grape. We decide on a wine by wine basis how we want to do that. We have more freedom now to make the choice not to add Sulphur. There is a bigger market for us to go in the direction we want to go. To counter that we are doing more to ensure our vineyards are using the farming practices we support. We’re also committed to detailing exactly what decisions we make during the course of our winemaking process.” – Chris Brockway