Trenta Cabernet Sauvignon

Trenta

Bradley Aden

September 10th, 2021

Aged for 30 Months in Barrels
Trenta Cabernet Sauvignon

The Inspiration

Introducing our newest addition to our Cabernet family, Trenta a wine aged for 30 months in French Oak barrels. Grown in the best vineyards in Napa Valley, this powerful blend was aged 1 year longer than any other Castello Cabernet. This extended aging deeply integrates the oak to compliment the intense black fruit profile of the wine, elevating the aroma, flavor, and texture.

Brainchild of winemaker Peter Velleno, Trenta carefully illustrates the close relationship between the wine & barrel. The 30 months provides this Cabernet blend with depths not normally seen with 18 month barrel cycles. Our winemakers chose to experiment with 30 months in French Oak barrels, which provide 1 extra year in barrels.

French Oak Wine Barrels

30 Months in Barrels

Barrel aging is the step between fermentation and bottling, which matures the wine and gives it distinct flavors. Barrel aging begins after five to eight days in fermentation tanks. The juice is pressed from the skins and seeds and pumped into French Oak barrels for aging in our extensive underground cave and cellar system. This process normally takes between 6 to 18 months (shorter times for white wine, longer for red wine). Ultimately, wine is aged in barrels for flavor development, maturity, and longevity after bottling. The oxygen that slowly comes through the oak barrel helps the wine mature, and tannins develop the structure of wine over time.

Only the highest quality barrels with tight oak grains and medium plus toast levels are used. With Trenta we always use 100% new oak. The medium toast and new oak help to retain the wine’s natural elegance and balance. The toast level of a barrel is created by exposing the wood to flames, thus creating a char within the wood. The more that wood is exposed to the flame, the more charred the wood becomes. This greatly affects the flavors imparted to the wine. Barrel production is science as well as art.

French Oak barrels have long been preferred by us because of their subtle ability to compliment the wine without overpowering the natural flavor profiles of the fruit. When examining French oak, we find the highest tannin of the oak types. Logs sourced from the Office National des Forêts make for more expensive timber. This results in a more expensive barrel that is appreciated by winemakers for its unique flavor characteristics. We are sure that Trenta will provide all these great characteristics of the high quality french oak barrels.

French Oak Wine Barrel

Wine Profile

Trenta is made from a blend of the Castello’s top high-end Cabernet Sauvignon vineyards from the best growing regions of Napa Valley. The majority of the fruit is sourced from the Rutherford AVA, Coombsville AVA and Yountville AVA. All famed regions for producing beautifully structured complex Cabernet Sauvignon. Trenta is the only Cabernet blend that features Melanson and Don Thomas fruit, two extremely limited single vineyard wines.

Every year the blend used to make Trenta is unique. Each year before bottling, we select a few Cabernets to incorporate into a new blend that we think will improve even further with another year in barrels.

Limited Production

Each bottle of wine is 750 ml, so for each gallon of wine you have, you will be producing five bottles. If you have a large 60-gallon barrel, it holds approximately 300 bottles of wine. Meaning that we only made a few barrels worth of this wine, making it one of our most limited productions.

A wine unlike any other with luscious, velvety soft tannins and intense black cherry and currant flavors. Dense and complex with toasted oak notes that carry these fruit forward flavors throughout the finish, this well aged wine is beautifully presented now, but can easily age for years to come. The barrel also provides soft finishing touches which showcase the Cabernets deep flavor. The additional time in the barrel provides the Cabernet with rich depth and deeper complex flavors of Caramel, Light Smoke & Hazelnut.

Our 2017 Trenta is for sale now, made is extremely limited number. We are proud to present Trenta: a wine symbolic of our winemaking team, a crowning achievement.



Shelby Green Winemaker

Shelby Green, Assistant Winemaker

Shelby Green Winemaker

Shelby Green, Assistant Winemaker

Shelby Green is the Assistant Winemaker for Castello di Amorosa in Calistoga and V. Sattui Winery in St. Helena. Shelby joined the wineries in 2017, after graduating with two degrees from California Polytechnic University, San Luis Obispo—one B.S. in Food Science and another B.S. in Nutrition. She has also recently completed her two-year Winemaking Certificate Program at the University of California, Davis.

Post-graduation and prior to joining Castello di Amorosa and V. Sattui Winery she worked at Ferrari-Carano Winery in Sonoma County. She currently works with a wide range of varietals making wines for the two wineries and particularly enjoys Merlots and Pinot Noirs.

Shelby enjoys working in the medieval setting of Castello di Amorosa. As she explains, “even though we may work in a thirteenth century castle, our winemaking techniques have kept up with the modern day. One of the most important tools we utilize during harvest is TankNET; it’s essentially a cloud-based control system that we use to keep track of our tanks during the busy season. We have the ability to schedule automated pump-overs on tanks, control heating/cooling and track fermentations of all of our tanks directly from our computer or phone.” If she had to choose just one wine as a favorite of the wines she makes, it would be the winery’s Terra de Promisso Pinot Noir, which is sourced from a spectacular vineyard on the Sonoma Coast.

Shelby came to her love of winemaking during college. “When I was younger wine was always around, but I didn’t think much of making a career of it. It wasn’t until my first laboratory internship at a winery that I thought back to the varietals my grandfather would drink, Pinot Noir and Merlot. Of course, those naturally became my favorite wines as well. It wasn’t until I started as an Enologist for V. Sattui and Castello di Amorosa, that my grandfather told me he was a wine club member at V. Sattui back in the early 1990s- guess you could say things have come full circle!”

In her spare time Shelby loves hiking with her dog Koda on the Sonoma Coast and in different regional parks in California’s North Bay wine country. Recently she has been training for an IronMan race, alternating between swimming, biking and running. Aside from training she enjoys baking. Her specialty is cinnamon rolls. “I usually make about 300 when I have the time,” she says, adding “they freeze exceptionally well, and it brings me so much happiness to be able to share them with all of my friends, family and coworkers.”

Interviews

Shelby Green – Wine Women, July 30, 2021 (Interview)



2021 Wine Competitions!

Bradley Aden

August 10th, 2021

2021 Wine Competitions

2021 was a great year for our wine, as we received 15 Gold Medals between the San Francisco Chronicle Wine Competition & The American Fine Wine Competition. We were also awarded 3 Best of Class awards between the two competitions. For a taste of our featured double gold medal wines, shop our 2021 Award Winning Wine Pack and experience these winning bottles for yourself!

Please join us in congratulating our entire winemaking team, including head winemakers Brooks Painter & Peter Velleno for their hard work. Special thanks to our vineyard manager David Bejar who oversees Castello properties year-round.

Awards from the 2021 SF Chronicle Wine Competition

The 2021 San Francisco Chronicle Wine Competition invited 50 judges representing winemaking, wine education, trade, hospitality, culinary, media, and other wine/food sectors to judge over 5,700 wines from over 1,000 North American wineries in early March, 2021. Over the past two decades, the San Francisco Chronicle Wine Competition (SFCWC) has grown to become one of the world’s most respected and highly publicized wine competitions.

We had a number of wines win Gold and Double Gold Medals, along with two Best of Class medals for our 2017 Spumante, Rosé & our 2018 Pinot Noir, Terra de Promissio. Check out the complete list of award winners:

SF Chronicle Best of Class: 2017 Spumante Rosé

Winemaker Brooks Painter noted “Spumante del Castello is a classic Méthode Champenoise sparkling wine, is sure to elevate any occasion to something truly memorable. This elegant Brut Rosé boasts a light shade of coral pink, with refreshing flavors of raspberry, citrus, and melon. It will be sure to impress at your next celebration!”

SF Chronicle Best of Class: 2018 Pinot Noir, Terra de Promissio

Winemaker Brooks Painter noted “An elegant and refined single vineyard Pinot Noir from the famed Petaluma Gap region of Sonoma County, revealing an expressive bouquet of cherry and spiced Christmas berries with subtle hints of cola and black tea. A sleek Pinot Noir boasting both lush texture and vibrant acidity.”

Mary Davidek, who runs our highly acclaimed Royal Food & Wine Pairing Tour at the Castello notes that “Terra de Promissio is evocative of the best of Sonoma fruit with the finesse of Willamette Valley and the classic earthiness of Burgundy which we all aspire to.”

Awards from the 2021 American Fine Wine Competition

This year marked the 14th anniversary of the competition, which took place on Memorial Day weekend this year.

More than 550 wines from 125 wineries vied for top honors at this invitation only event. The Judging was conducted by a 28-member blue ribbon panel from across the wine industry, included educators, restaurateurs, retailers, journalists, and top sommeliers from across the country.

We received a number of Gold and Double Gold Medals in this competition as well, along with a Best of Class medal for our 2020 Vermentino. Check out the complete list of award winners:

AFWC Best of Class: 2020 Vermentino

Jacqueline Coleman is a published wine + travel writer, wine judge, & consultant. She is the monthly “Vino” columnist for Biscayne Times newspaper, and a regular contributor to Winetraveler.com. Her new podcast, “Wine Uncorked,” is out on all major podcast sites and the Podmany app. An International Sommelier Guild (ISG), U.S. Sommelier Association, and FIU Institute for Hospitality and Tourism Wine Program. She said: “This Vermentino stood out among all the other white single varietals.  Floral, sweet fruit and honeysuckle. It personified what a Vermentino should be.”

Patrick Sullivan, a wine journalist, consultant, and educator, is the Wine & Spirits editor for DINE Magazine in Florida. He said: “This Vermentino, a rarity in California, displays beautiful minerality and near perfect balance between its classic citric acidity and generous fruit!”



Gewürztraminer Food Pairing

What Is Gewurztraminer?

Bradley Aden

July 7th, 2021
Gewürztraminer

What is Gewürztraminer?

History

Gewürztraminer is a popular white wine variety known around the world, treasured for its intense floral aromas and stunning flavor profile. The varietal originated centuries ago around Germany. Known for its lychee and pineapple notes, the wine has a low acidity and is always served cold around 43 Fahrenheit. The grape is a versatile varietal that can be used to make many different styles of wine. Sweetness levels can vary from dry to sweet. Most Gewürztraminer wine is off-dry with just a touch of sweetness.

German can be quite redundant as a language, often running several words together; to make matters more confusing, the Gewürztraminer wine is historically Italian. In Italy near the apex of the Adige Valley on the shores of Lake Balzano is an area only a few miles from the Austrian border. The land has been occupied by Austria several times. The name of this town is Tramin. Because of this cross-culturization every mountain, river, street, town or other landmark is named in Italian AND German and the denizens of this region are bilingual. To translate the name of the town is Tramin and “er” means from in German. Gewürz is German for “spice”. There you have it… “the spiced grape from Tramin:” GEWÜRZTRAMINER (guh-VURTS-trah-mee-ner)

This early-ripening grape can be found in a number of the coolest grape-growing regions in the world: Germany, Austria, Alsace and in Italy’s Trentino Alto-Adige. California’s Los Carneros region, Anderson Valley and Monterey County also produce superior Gewürztraminer. The white wine is known for its crisp, spicy attributes, intense fragrance, and deep color.

Gewürztraminer Food Pairing

Gewürztraminer Tasting Notes

Historically Gewürztraminer expresses lychee, along with ginger and pineapple. The first aroma you’ll come across in Gewürztraminer is its distinct lychee aroma. Additional flavors & aromas explored in Gewürztraminer include berries, citrus, grapefruit, pineapple, peach, apricot, orange, and Cantaloupe. Non-fruit aromas often associated with the varietal include Rose, Honey, Ginger, Incense, Allspice, Cinnamon, and Smoke. Quality examples can age, but most are best enjoyed in their youth to preserve acidity.

Gewürztraminer Food Pairings

The best pairings happen when you step outside of traditional French cuisine and experience other foods of the world. Middle Eastern and Moroccan cuisine. Both of which utilize nuts and dried fruits with roasted meats.
This wine’s wonderful, spicy finish makes it a great match for Thai or Indian cuisine, spicy seafood dishes, well-seasoned dishes or aged and smoked meat. Popular late harvest Gewurtztraminer is ideal with after-dinner desserts of chocolate torte, crème Brulee, or baked fruit with an artisanal cheese selection.

Gewürztraminer Late Harvest

Best Regions for Growing Gewürztraminer

Hailing from the Alsace, located on the border between Germany and France. Gewürztraminer is one of the four grapes varietals found in the Alsace Grand Cru AOC, along with Riesling, Muscat, and Pinot Gris. Gewürztraminer from this appellation is often considered the best, called Vendange Tardive or “late harvest.” It performs best on the heavier, clay soils of Alsace’s Haut-Rhin department, and can quite easily attain the sort of ripeness needed for expensive late harvest bottling. These wines are usually made in a sweeter style and are more suitable for dessert wines, though they bring out complex nutty and spicy flavors.

Austria has almost as much Traminer planted as Germany, with the most successful examples coming mainly from Styria in the far southeast. Alsacian Gewürztraminer accounts for one-quarter of Gewürztraminer grown around the world. It is planted all over eastern and central Europe, called variously Mala Dinka (Bulgaria), Rusa (Romania), Traminac (Slovenia) and Tramini (Hungary, particularly on the rich soils round Lake Balaton).
California’s Los Carneros region, Anderson Valley and Monterey County also produce superior Gewürztraminer. Cool climate loving grapes thrive here because of the lay of the land and strong coastal influence; it has been referred to as ‘California’s Alsace.’

Wines Similar to Gewürztraminer

While Gewürztraminer wine has many similarities to Moscato it also has higher alcohol, more striking aromatics and lower acidity. Other similar wines include, Riesling, Torrontes, Loureiro and Malvasia Bianca.

Award Winning Gewürztraminer

Castello di Amorosa Gewürztraminer

Castello di Amorosa Gewürztraminer hails from the Anderson Valley, which straddles Sonoma and Mendocino Counties. The area is breathtaking and remains quite rural. As one follows the Navarro River, it is not uncommon to spot red-tail hawks, an occasional osprey, or even, if you are lucky, a Golden Eagle. The corridor to the coast (Highway 128) and the picturesque town of Mendocino, perched on a 300-foot cliff overlooking the Pacific, are being discovered and becoming increasingly popular with tourists. Cool climate-loving grapes thrive here because of the lay of the land and strong coastal influence; it has been referred to as ‘California’s Alsace.’ Castello di Amorosa’s estate vineyard lies just to the east of Boonville. Approaching the ocean, the region becomes cooler as one moves westward. West of Boonville is a great Champagne country, but the entire area is also ideal for Riesling and Gewürztraminer.

This white wine is fruity and refreshing yet provides complexity and is appropriate as an aperitif as well as an excellent partner with aggressively flavored or spicy foods like Indian and Asian cuisines with curry or ginger. In America, we often think of Gewürztraminer in the fall when we serve spicy aromatic dishes enhanced with nutmeg, cinnamon, and clove. From our Anderson Valley estate, our winemakers concentrate on making three distinct styles of Gewürztraminer. Ranging from near dry to a sweeter desert style.

Gewürztraminer (dry) $29

Like its Austrian and Italian predecessors, our classically styled Gewürztraminer is virtually dry, typically bottled at approximately 7.3 g /L of residual sugar (less than 1%). On the nose it shows floral and spice notes and a palate displaying exotic savory spices and of course, Gewürztraminer’s trademark lychee notes.
Past Awards: 2019 – 90 points Wine Enthusiast | 2017, 2016 & 2014 Best of Class – SF Wine Competition | 2015 SF Chronicle Wine Competition Best White Wine |

Gewürztraminer ‘Dolcino’ $29

Dolce translates to sweet but dolcino means just a little sweet and this is the perfect descriptor for this wine. Usually carrying residual sugar under 40 g/L (4%), this wine is a crowd pleaser for the dry wine lover yet has enough characteristic sweetness to please those with a bent to the sweeties.
Past Awards: 2019 – 90 points Wine Enthusiast | 2016 Double Gold Medal SF Chronicle

Gewürztraminer Late Harvest $45

Typically harvested at nearly 32 Brix or more with residual sugar levels close to 13%, this succulent dessert wine is a perennial favorite. Sourced from our vineyard in Anderson Valley and made with grapes affected by botrytis cinerea or ‘Noble rot.’
(See Bordeaux/Sauternes).
Past Awards: 2013 – 92 Points “Editor’s Choice” Wine Enthusiast Jim Gordon | 2014 SF Chronicle Wine Competition Best of Class



Cooking with Team Castello

Bradley Aden

June 9th, 2021

Cook with The Castello Team

Go inside the homes of the Castello team as they share their favorite recipes paired with their favorite Castello wines. Included in our cooking series is Owner Dario Sattui, President Georg Salzner, Tasting Room Legend Vincenzo Coppola and newly married couple Tommaso & Carly.

Dario & Irina

Owner Dario Sattui & Fiance Irina Yartseva share their favorite Pasta Recipe Pasta Alle Vongole. The pasta is paired with Pinot Grigio, a lively and crisp dry white wine with zesty citrus and melon aromas, bright acidity, and a refreshing, fruity finish.

Pasta Alle Vongole

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President Georg Salzner

Castello di Amorosa President, Georg Salzner shares his favorite recipe Cotoletta Alla Milanese. The Schnitzel is paired with Pinot Noir from our Morning Dew Ranch estate.

Cotoletta Alla Milanese

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Tasting Room Legend Vincenzo

Watch & follow along with tasting room legend Vincenzo, as he takes you back to his Italian roots. Vincenzo welcomes you into his home as he shows off his favorite recipe. Our outstanding Rosato, is used to pair with the squid ink pasta.

Squid Ink Pasta

Click for Vincenzo’s Wine Pack

Carly & Tomasso

Watch & follow along with Castello di Amorosa’s finest couple, newlyweds Carly & Tommaso. The new parents invite you into their kitchen to cook Italian style Rissoto.

Italian Style Rissoto

Click for Carly & Tommaso Wine Pack



Grape Juice Trio

Media Press Kit

GRAPE JUICE INFO

For additional bottle shots please contact pr@castellodiamorosa.com



Flourless Chocolate Cake

Italian Flourless Chocolate Cake

Flourless Chocolate Cake

Recipe Date: February 1st, 2021
Difficulty: Easy-Moderate
Measurements: Imperial (US)

Torta Tenerina—Italian Flourless Chocolate Cake

From Our Sweet Adventures

The Origin of the Torta Tenerina: A Love Story

Torta Tenerina translates to “very tender cake.” This decadent and traditional Italian dessert, with its’ crispy edges and melting chocolate center, hails from Ferrara of northern Italy. In 1896, King Vittorio Emanuele III of Italy Met Elena Petrovich of Montenegro at the Teatro La Fenice in Venice during the International Art Exhibition. History states it was love at first sight and the couple soon wedded on October 24,1896. The two had a loving marriage and ascended to the throne in 1900. queen Elena became known as “the bride with the tender heart.” The people named the cake after her and often referred to it as the Torta Montenegrin or Torta Regina del Montenegro as well.

Ingredients

  • 7 tablespoons butter (at room temperature)
  • 1 1/2 cups (283 grams) of grated 70%
  • chocolate bars
  • 4 eggs (separated)
  • 3/4 Cups granulated sugar (separated into 1/2 cup and 1/4 cup)
  • 3 tablespoons cornstarch
  • Pinch of salt

Directions

Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.

In a double boiler, melt the chocolate slowly by stirring constantly. Then add the butter in increments until a silky-smooth mixture forms.

Whisk the egg yolks and 1/2 cup of sugar on medium-high speed until the mixture turns pale yellow and begins ribbon stage.

Slowly add the melted chocolate mixture into the egg yolk mixture and mix thoroughly. Then add the cornstarch and a pinch of salt into the batter until combined. At this point, the batter will be thick and paste-like. Set aside.

In another bowl, create a meringue by whisking together the egg whites with the remaining sugar until medium-stiff peaks form.

Carefully fold the meringue into the chocolate mixture in three increments. You do not want to over mix or you will lose air in the batter.

Pour the cake batter into the greased springform pan. Level it out evenly. Then bake at 350° for 30 to 35 minutes. You will know when the cake is finished baking when it feels firm to the touch.

Note: To compliment the rich flavors of this cake, pair it with a glass of La Fantasia or our La Castellana

 

 

Notes

Yield: 8 servings | Prep & Cook Time: 50 minutes

 

Enjoy and cheers!


Wine Pairing – La Castellana or La Fantasia



Pasta Recipe

Cacio e Pepe

Pasta Recipe

Recipe Date: December 2nd, 2020
Difficulty: Easy
Measurements: Imperial (US)

Cacio e Pepe

From Laura in The Kitchen

The Cacio e pepe pasta, an incredible dish of the ancient Roman Sheppards’ dating back to the 5th century. This remains a simple dish for the everyday people that is now quite famous in Italian cuisine. We are pairing this pasta with our Pinot Noir that gives a complimenting spice when paired together. The recipe below is by Laura Vitale of the Laura in the Kitchen Youtube channel. She began cooking in the kitchen of her Grandmother in Naples, Italy and brought her love of creating “food that feeds the soul” to the United States.

Ingredients

  • 8oz of Spaghetti
  • 3oz of Finely Shredded Pecorino (see notes below)
  • 1-1/2 tsp of Freshly Ground Black Pepper
  • Salt

Directions

• Fill a pot with water, add a generous pinch of salt (not too much) and bring to a boil, add the pasta and cook 2 minutes shy of package instructions.

• In a large skillet (I prefer a non-stick heavy duty skillet here) add the ground black pepper, toast for about a minute, meanwhile reserve a couple of cups of starchy cooking water and set aside while you drain your pasta.

• Add 1/2 cup of the starchy water to the bowl of shredded cheese, stir and set aside.

• Add an additional 1/2 cup of the starchy water to the skillet with the pepper, then add the spaghetti (make sure the heat is on low) and start adding your cheese mixture, constantly stirring until Emulsified and adding any additional cooking water if needed. Continue the process until your sauce comes together.

Notes

This dish is one you need to practice, so many things can create a clumpy split mess so I hope these tips help avoid that. Make sure your cheese is grated finely using a Microplane and make sure it’s at room temperature. Keep an eye on the heat level, you might need to remove the pan completely from the burner to avoid overheating the cheese. Avoid using a thin metal pan, it gets way too hot and heats unevenly, most of the time I’ve tried making this dish in anything besides my heavy duty all clad non-stick skillet, it turned out a mess. Don’t over-salt your water, I know it looks like I added a lot of salt in the video but keep in mind I don’t use fine table salt, I use coarse kosher salt so it’s technically triple the size of a regular fine salt. This is a dish that needs to be eaten HOT, right off the stove and traditionally it should be served on warm plates to keep the sauce from setting and hardening the second it hits a cold surface. Use the best (imported if possible) pecorino Romano you can find, if you use a cheaper version or pre-shredded I can guarantee you it will clump in a second! I also use a bit more cheese but it’s easier to start with 3oz and once you have the technique down you can add another ounce. I hope these tips help, for such a simple dish it’s the technique that really matters and it does take some trial and error.

 

Enjoy and cheers!


Wine Pairing – Pinot Noir, Il Rubino



Grape Juice Trio

Best Grape Juice in Napa Valley

Bradley Aden

October 24th, 2020

The Freshest Napa Winery Grape Juice of Them All

Few wineries in Napa Valley are committed to making a natural grape juice. Our grape juice was made in much the same way as our wine. We harvest a few days early to provide a base of acidity. The clusters are hand-harvested, delivered to the crush pad where they are destemmed, pressed and then the juice is chilled to about 32. “The big difference is we don’t add yeast to convert the grape sugars to alcohol. We skip that step and the result is a great alternative to wine which has surprising age-ability.” Our juices are known for their pure grape flavor and aromatic profiles. This non-alcoholic grape juice is a special addition to your cellar, nature’s true nectar, artfully crafted and delicious for years to come. Stock-up today!

Not Your Supermarket Grape Juice

Can be added with mineral water, sparkling Pellegrino or spring water. Our non-alcoholic grape juices can be consumed on their own as a delicious juice beverage—or add your favorite spirit (gin or vodka) for a fruity, sweet cocktail! It is bottled in a traditional wine bottle with a twist top, for easy reuse. Refrigerate after opening; juice typically remains delicious for several weeks.

Great Alternative for All Ages

These non-alcoholic grape juices are great alternatives for several occasions. Drinking grape juice supplies the resveratrol and polyphenols (anthocyanins) that the body needs. A great alternative for:

– Children

– Expecting Mothers

– Non-Alcoholic Choice

Our Winemaker Brooks Painter

Castello di Amorosa’s head winemaker Brooks Painter’s career spans more than 40 years. During that time, he’s made hundreds of wines, but making grape juice strikes a special chord, “I have a passion for making grape juice that uses the same grapes that go into our wines,” explained Painter. “The making of a quality grape juice that truly expresses the fruit and flavor of the grape is a challenge, but when the result is a product that is true to the varietal aromas and flavors, I’m happy!” “My challenge,” said Painter, “was to make a grape juice from the same grape that was sensitive of the varietal with its flowery fruit and attractive flavors. It’s intensely aromatic, just like the wine.”

Muscat Canelli Grape Juice

A sweet non-alcoholic treat.  Made from 100% Muscat Canelli wine grapes. These grapes make a more flavorful aromatic white grape juice naturally. Our grape juice is made only from fresh, premium-quality Muscat Canelli wine grapes. This is the way real grape juice tastes, superior in aroma, flavor, and health benefits in every respect. Nothing has been added except sulfites to protect the natural aroma and flavors. You won’t find juice of this quality in your local supermarket. Get it while supplies last.

Lucas & Lewellan Vineyard

Harvest Date: 9/6/ to 9/10/18

Bottling Date: 2/1/19

Alcohol %: Zero

Titratable Acidity: 6.6 g/L

pH: 3.31

Red Blend Sparkling Grape Juice

A sparkling and sweet non-alcoholic juice made from a blend of red wine grapes, with a pleasant spritziness that adds an invigorating twist to this delicate premium grape juice. Our sparkling grape juice is made only from fresh, premium-quality grapes, which include 90% Gamay, 5% Grenache, and 5% Cabernet Sauvignon grape varietals. You read that correctly, there is Cabernet Sauvignon in this grape juice. Nothing has been added except sulfites to protect the natural aroma and flavors.

Tamayo Vineyard

Harvest Date: 9/6/18

Bottling Date: 2/1/19

Alcohol %: Zero

Titratable Acidity: 6.6 g/L

pH: 3.33

Gewurztraminer Grape Juice

Our newest addition to the grape juice family will be available for purchase on April 1, 2021. The Gewurztraminer will be the same grapes used from our Anderson Valley Estate Vineyard. Our Gewurztraminer juice provides an elegant alternative that is less sweet than our other offerings.

Anderson Valley Vineyard

Harvest Date: 9/6/20

Bottling Date: 2/1/21

Alcohol %: Zero

President Georg Salzner Samples Vintage Grape Juice



Wax Bottle Seal

Bradley Aden

September 24th, 2020

Wax Seal Logo

Wax Bottle Seal

A wax sealed bottle is a beautiful addition to your wine rack, but can be intimidating when it comes time to open it. This is easier than you may think! Simply plunge your corkscrew through the wax, as if it were not even there. Lift the cork slightly and wipe any wax crumbles from the opening. Pull the cork the rest of the way out and enjoy!

How to Open A Wax Bottle Cap

Why Dip Our Bottles?

Wax provides a secure seal and barrier, far superior to a regular bottle wrap. It helps the customer to distinguish between our regular wines and our reserve wines.

What Bottles Get Dipped?

We dip all our reserve wines in wax. This includes all single vineyard Cabernet Sauvignon as well as our signature Cabernet, Il Barone. We also dip our single vineyard Pinot Noir’s and our Super Tuscan Blend, La Castellana. We do dip wines other than reds such as Rosato, Il Passito and Reserve Chardonnay.