Birravino Wines by Table
Table 1:
Table 1: Organic vs Natural
Organic Pecorino vs Natural Pecorino
*’Montemisio’ Pecorino DOCG, Le Cantine di Castignano, Le Marche 2017
*Pecorino, Castrum Morisci, Le Marche 2017
Organic Verdicchio vs Natural Verdicchio
*’Petrara’ Verdicchio, Borgo Paglianetto, Le Marche 2016
*Ergon’ Verdicchio, Borgo Paglianetto, Le Marche 2015
Table 2: Bubbles
* Prosecco col Fondo, Carolina Gatti, Veneto 2017 * Montuni Frizzante (white), Il Folicello, Emilia-Romagna 2017 * Lambrusco Grasparossa di Castelvetro, Il Folicello, Emilia-Romagna 2017 * Gragnano, Poggio delle Baccanti, Campania 2018
Table 3: White
* Passerina, Castrum Morisci, Le Marche 2018 * Vermentino, Antonella Corda, Sardegna 2018 * Cortese, La Morella, Piemonte NV *’Note di Bianco’ Grillo, Alessandro Viola, Sicilia 2017
Table 4: Skin Contact and Amphora
* ‘TestaMozza’ (Amphora) Sangiovese, Castrum Morisci, Le Marche 2018 * ‘Lefric’ Malvasia/Trebbiano, Vigneti Vallorani, Le Marche 2017 * ‘PadreTerno’ (Orange & Amphora) Malvasia/Vermentino/Moscato, Castrum Morisci, Le Marche 2018 *Cesanese Rosato, Az. Agr. Rapillo, Lazio 2018
Table 5: Red
*Passera (Morellino) * Sangiovese, Castrum Morisci, Le Marche 2017 * ‘Polisia Rosso Piceno’ Montepulciano/Sangiovese, Vigneti Vallorani, Le Marche 2015 * Cesanese, Az. Agr. Rapillo, Lazio 2018
Farming methods:
*Everything is manually harvested. *Other than the 2 organic wines on table 1 no herbicides, no pesticides, native yeast, no fining, light to no filtering, little to no sulphur added at bottling on all wines. *None of the sparkling wines are disgorged.
*’Montemisio’ Pecorino DOCG, Le Cantine di Castignano, Le Marche 2017
Organically farmed on 360 degrees of Montemisio (‘Mount Misio) by 30 farmers from 30 different micro-estates. Grapes are then fermented together at the local co-op. The wine is fined and filtered before bottling, added sulphites fall below minimum permitted for organic wine
*Pecorino, Castrum Morisci, Le Marche 2017
Same altitude as Montemisio but a little closer to the sea (5km vs 15km). Stainless steel fermented.
*’Petrara’ Verdicchio, Borgo Paglianetto, Le Marche 2016
*Ergon’ Verdicchio, Borgo Paglianetto, Le Marche 2015
Both wines exactly the same fruit and therefore fully natural in the field, however the first is fined and filtered and uses inoculated yeast, whereas the latter is fully natural. Different vintages too. Stainless steel fermented.
* Prosecco col Fondo, Carolina Gatti, Veneto 2017
Mostly Glera with some indigenous varieties. Fermented in steel with 1 day of skin contact. Bottled before fermentation is finished.
* Montuni Frizzante (white), Il Folicello, Emilia-Romagna 2017
Montuni is a rare grape from the hills near Piacenza and Parma. Fermented in steel with a few hours of skin contact. Bottled before fermentation is finished.
* Lambrusco Grasparossa di Castelvetro, Il Folicello, Emilia-Romagna 2017
Fermented in steel. Bottled before fermentation is finished.
* Gragnano, Poggio delle Baccanti, Campania 2018
Field blend of local varieties, heavy on Aglianico and Piedirosso with sciascinoso, uva sabato, and olivella as well. Fermented in steel. Bottled before fermentation is finished.
* Passerina, Castrum Morisci, Le Marche 2018
Fermented in steel with a few hours of skin contact.
* Vermentino, Antonella Corda, Sardegna 2018
Fermented in steel followed by 6 months on the lees.
* Cortese, La Morella, Piemonte NV
Fermented in steel followed by a few months on the lees.
*’STILL UP IN THE AIR ON 4TH WHITE
* ‘TestaMozza’ (Amphora) Sangiovese, Castrum Morisci, Le Marche 2018
Fermented in terra cotta amphorae with the skins, seeds, and even some stalks!
* ‘Lefric’ Malvasia/Trebbiano, Vigneti Vallorani, Le Marche 2017
Co-fermented with 5 days of skin contact, then it rests for 12 months on the lees in used French oak.
* ‘PadreTerno’ (Orange & Amphora) Malvasia/Vermentino/Moscato, Castrum Morisci, Le Marche 2018
Co-fermented in terra cotta amphorae with a few days of skin contact
*Cesanese Rosato, Az. Agr. Rapillo, Lazio 2018
3 days of skin contact “rose”.
* ‘Passera’ Morellino, Az. Agr. Poggio Trevvalle, Tuscany 2015
Fermented in stainless steel, aged for 2 years in bottle before release
* Sangiovese, Castrum Morisci, Le Marche 2017
Stainless steel
* ‘Polisia Rosso Piceno’ Montepulciano/Sangiovese, Vigneti Vallorani, Le Marche 2015
Fermented separetly in stainless steel then blended, aged in bottle for 2 years before release
* Cesanese, Az. Agr. Rapillo, Lazio 2018
Fermented in stainless steel