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Cabernet Sauvignon

Our hillside and valley floor estate vineyards in Wooden Valley are at elevations of 700 to 1000 feet. Soil types on the ranch which are similar to the Rutherford Bench and the mountainous regions of Howell Mountain, Pritchard Hill and Mount Veeder called for several different clones of Cabernet Sauvignon on a number of different rootstocks upon planting in 1986.  The vines are dry-farmed and vertically trellised.

Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters.  Certain lots are allowed to macerate on their skins for up to three weeks following fermentation.  This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate.  The wine is racked into 70% new French oak barrels for a period of 34 months.  The wine is lightly filtered and then bottled.

Our Wines
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Altamura Vineyards & Winery is dedicated
to the pursuit of an exceptional family of wines
Cabernet Sauvignon
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Sangiovese
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Negroamaro
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Sauvignon Blanc
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What People Are Saying

“Altamura continues to impress me, not only for their Cabernet Sauvignon and Sauvignon Blanc, but also for one of the finest California Sangioveses money can buy.”

- Robert Parker
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