D'argenzio Winery

D'argenzio Winery
1301 Cleveland Avenue, Suite A
Santa Rosa, California
USA 95401
Phone: (707) 546-2466
http://www.dargenziowine.com/

Contact: Richard D'Argenzio
Email: [email protected]

We trace our roots to St. Angelo Cancelli, a mountain town outside of Napoli, Italy, where family legend has it that our ancestors were honored artisans who created ornate works of silver for the noble families of Italy's Campania region. The silver in our wine label pays tribute to this heritage.

We were reminded of the importance of remaining connected to generations past on a visit to the Old Country some years ago. The memories will remain with us always ... strolling through the vineyards with a glass of homemade vino and toasting a glorious sunset over the valleys that stretch towards Mt. Vesuvius and the Bay of Napoli.

The timeless values of Old World craftsmanship have been carried forward to this day by our Papa, Alfonzo A. D'Argenzio, a master craftsman for over half a century. He taught us well. This proud tradition of creating works of handcrafted beauty and lasting quality is inbred in us, in our very hearts and souls. It is an essential ingredient in the premium Italian-styled wines created by today's D'Argenzio family.


The D'Argenzio boys:
Ricci, Nicholas, Anthony and Ray - Photo taken in Sienna Italy

It was not until we moved to Sonoma County that we were prompted by a bambino to become serious about wine making. Driving through Dry Creek Valley one spring day in 1994, my young son asked me, "Papa, what are all these grapes for? I know you and Zios ("Uncles" in Italian) and Grandpa used to make wine at home. Why don't we?" That fall we crushed 200 pounds of Dry Creek Valley grapes and made a modest vintage of Old Vine Zinfandel. This past fall, we crushed 30,000 pounds of grapes from the world class Dry Creek Valley and Russian River Valley appellations. We now focus on the region's three primary red varietals: Zinfandel, Pinot Noir and Cabernet Sauvignon. Our wine making philosophy is quite simple. While we take advantage of some modern technologies available to today's wine making, we do so cautiously. We much prefer the Old World methods, such as gently pressing our grapes in a hand-operated 100-year-old press, aging our wine between 12 and 22 months and using only the very finest French and American oak barrels. There is no compromising our cherished ideals of color, aroma, flavor and quality.

Winemaker: Raymond D'Argenzio

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