Patatino
Varietal:
35% Valdigiué, 29% Colombard, 23% Carignan, 12% Something Secret
Alcohol:
11%
Vinification Notes:
A portion of the Valdiguié was co-fermented with Carignan and white Colombard grapes from Ricetti’s mixed block. Roughly one-third Valdiguié, a quarter Colombard, a quarter Carignan, and the balance…something secret. Each lot completed whole cluster, semi-carbonic fermentation in stainless steel tanks and was then aged for 4-16 months in neutral oak barrique and neutral vessels. Unfined. Unfiltered. Sediment expected.
Vineyard:
Carignan, Colombard, Valdiguié from Ricetti Vineyard, Redwood Valley, Mendocino County; head trained vines planted in 1948, respectively; dry farmed (non-irrigated), certified organic vineyard; gravelly loam soils.
Tasting Notes:
Patatino brings the refreshment, full stop. A healthy dose of Ricetti Vineyard Valdiguié and Beaujolais Nouveau-style treatment in the cellar yield electric raspberry colors in the glass. Embrace aromas of hibiscus, fir and wild licorice, and let them mingle with blood orange and raspberry leaf tea on the palate.
Martha's Notes
This is our fourth Patatino, a wine that first celebrated the birth of my son, August (aka Patatino or “little potato” in Italian grandmother speak). This non-vintage edition is cheerful and unbounded, encouraging us all to set-aside preconceived notions and just play! Using carbonic maceration and co-fermenting red and white grapes from Ricetti's mixed block scream fruit salad, while a touch of 2024 aged Carignan grounds the blend.
Production Notes
Production: 193 cases
At Bottling:
(January 2026): 11% alc/vol · Free SO2 9 mg/L, Total SO2 24 mg/L · Less than 1 g/L sugar (dry) · All wines are vegan
Marketing Assets
Looking for assets for Patatino? We've compiled some just for you.
