Why Bianchetta? Bianchetta is a symbol of resilience that resonates with us here at Jupiter. Originally indigenous to the vineyards surrounding Treviso in Veneto, it was the grape of choice for Prosecco and Vermouth for centuries. However, over time, the generous and predictable yields of Glera supplanted Bianchetta, pushing it toward extinction. Yet, when planted in lean soils near the sea, Bianchetta becomes a vivid communicator of sun, salt, and earthen mineral flavors. Our small planting in Carneros was serendipitously and accidentally placed in view of San Pablo Bay thirty-eight years ago, and the resulting wine reminds us of the recent and noble Genovese wines made from this almost forgotten grape.
Vinification: All grapes were foot-tread and macerated on skins and stems for 24 hours, then directly pressed into fiberglass. Fermentation occurred spontaneously with wild yeasts from the vineyard, and the wine slowly underwent a natural secondary fermentation throughout the winter and early spring. It was allowed to age for 10 months on all lees, then carefully racked by hand in late summer and bottled unfined and unfiltered. A small addition of 20 parts total winemaking sulfur was added before bottling.
Notes: Santo Giordano vineyard in Carneros is a naturally low-vigor site, yielding incredibly concentrated fruit. Beneath the gravelly Haire-Coombs soil, the Carneros series clay is packed as dense as concrete, severely limiting the vine’s growth and the quantity of fruit. The vineyard’s incredibly close proximity to San Pablo Bay—the estuary literally comes up to the end of the vine rows—and the site’s high winds lead to a visible salt spray on the canopy leading up to harvest. The wine is ever so slightly floral, gently textured, and loaded with salty mineral flavors bolstered by green almond and makrut lime notes. Unapologetically “Coastal Italian” for all your aperitivo and seafood needs!
