The Dry Creek Valley is located approximately 70 miles north of San Francisco. The history as a grape growing region dates back to the mid-1800s, and through phylloxera and prohibition, has been a thriving & bright location for California wine. While once dominated with Zinfandel, and Cabernet Sauvignon, varietals of Italian descent have been making a resurgence in the valley. Across the valley, one can find pockets of these lesser-known varietals, like Corvina, Molinara, and Rondinella, and in 2018, a few of those made up the blend for the ANTONELLA bottling.

At the winery, the grapes were 100% destemmed. For 14 days, the grapes fermented into wine naturally, with a gentle morning and evening punchdown. The wine was gently pressed to preserve the bright fruit character, and barreled into a neutral barrel for malolactic fermentation.

The wine was racked & returned to finishing aging in early Spring, and bottled unfined and unfiltered on March 15, 2018.

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