Il Primo Amore Gift Pack

$195
Club Price: $156
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2017 Cabernet Sauvignon x3
2018 Teroldego x3

Cabernet Sauvignon: Sourced from Campbell Vineyard located in the little town of Knightsen in Contra Costa County. The vineyard was planted nearly 20 years ago in the old sand dunes that cover the area. The reflected sunlight from the white sand helps the grapes ripen uniformly and with excellent tannin concentration.


Teroldego: Old vineyards in Lodi’s San Joaquin area are the source for these grapes. Rodney Schatz has farmed in Lodi for years and approached us with the intriguing variety Teroldego. We jumped at the opportunity to produce this little known grape. An extremely old variety, it is the grandfather of Syrah and originally was planted in Northeastern Italy between the rivers Adige and Noce.

Cabernet Sauvignon: Grapes are handpicked at dawn and gently destemmed at the winery before being transferred to a closed-top fermenter for fermentation. It is pumped over three times a day during peak fermentation and then pressed off once dry after about 7 days. Temperature peaks at about 85F to achieve perfect extraction of tannin and flavor. Once the wine is pressed, it is settled for two days before inoculating with malolactic bacteria and racking for aging. The wine gets 40% new French oak and is aged for 15 months before bottling.

Reserve Pinot Noir: These grapes were hand-harvested, gently destemmed and transferred to stainless steel tanks for fermentation. They naturally fermented with no added yeast and temperatures peaked at 90F. They were pumped over twice a day to extract color and flavor, and the wine was pressed off the skins after 14 days. Then the wine was transferred to barrel where it aged for 15 months with 40% new French oak.

Teroldego: The grapes for our Teroldego are handpicked at first light and brought immediately to the winery where they are destemmed and transferred to a closed-top tank for fermentation. The wine spent two weeks on skins achieving full extraction, flavor and body. The grapes were pressed and combined the free-run juice, then pressed together for malolactic fermentation. The wine aged in barrels for 10 months before bottling. It saw 40% new American oak.