Emme 'violet sky' Valdiguié, Redwood Valley 2024 (750 ml)

Grape: 100% Valdiguié
Vineyard: Ricetti
AVA: Redwood Valley, Mendocino, CA
Farming: Organic, Dry Farmed
Harvest Date: 30 September 2024
Bottling Date: 20 March 2025
Alc: 12%
Cases: 100

As always, the Valdiguié is the slowest fruit to ripen at Ricetti! Because 2024 was consistently warmer than 2023, the fruit came in with a bit more sugar, though it is still by far the least alcoholic and brightest red wine we make.  And, I think, most aromatic, with such an intensely lovely nose of violets.  It’s particularly wild making this wine, as the juice when first picked and crushed is a very nondescript greenish grey color.  But, as it ferments, all those wonderful colors and aromas from the skins get pulled into the liquid, and the final wine is a vibrant purple hue and wonderfully expressive to smell and taste.

At the winery, the Valdiguié fruit was partially foot crushed and left to ferment whole cluster for 10 days.  After pressing, the wine finished primary fermentation in stainless steel, then was moved to neutral barrique to age for 6 months.

Indigenous yeast fermentation. SO2: 10 ppm total.  No other additions, unfined and unfiltered.

Due to its high acidity, the Valdiguié is of a particularly intense shade of violet, and I named it to reflect that color.

WELCOME TO EMME WINES. 

My name is Rosalind, and I farm grapes organically and make wine without additives.

I work within a likeminded community of grape-growers and winemakers in Northern California.  2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.

Wine, at its core, is about community.  Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year and pick the grapes come autumn; the winemakers and interns who footstomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you.  An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community who makes all of it possible.  I could not do this alone, nor would I want to.

Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family.  I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together.

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