Grown at 1450’ elevation on red, obsidian-strewn soil resulting from Mt. Konocti’s volcanic upheaval, our Barbera combines 2 clones in a focused package that reflects our region while respecting it’s Italian heritage and the fact that it may be the best all-round food and pleasure wine in the entire universe.


Tasting notes: Our best-selling red. Boysenberry, blackberry and pomegranate tones in a round, medium-weight package with characteristic good acidity, natural spice elements, and low but slight tannin. Good minerality. No new oak. 91 points Wine Enthusiast.


Vineyard: One of the first vines planted in 1999 and then another block in 2004 to clones 02 and 09. St. George rootstocks. Bilateral cordon planted north to south on California sprawl trellising.


Winemaking: All clones hand harvested 10/17/18 and fermented separately in stainless. Fermentation lasted 14 days. Wood-basket pressed pressed at dryness. No sulfur added for 8 months, bottled 15 months later.


Video Overview


Barbera podcast

Barbera Youtube video


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