Altamura Vineyards & Winery is dedicated
to the pursuit of an exceptional family of wines
In our little corner of Napa Valley, we’ve been quietly growing and producing some of California’s finest wines since 1985. We practice an exacting, no compromise policy in the vineyard where, we believe, 90% of the wine is made. All of our wines are 100% varietal and 100% estate grown in Wooden Valley.
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.
The vineyard in Wooden Valley predicates a Sangiovese that resembles Brunello more than Chianti. Because it is 100% Sangiovese the true flavors of the varietal are retained. The hand picked grapes are gently crushed into open and closed top tanks for fermentation. The exclusive use of free run juice allows the undiluted and unhampered expression of pure Sangiovese flavors. Following fermentation the wine is racked into 60 gallon, medium toast French oak barrels for 24 months inside the stone winery and caves thus achieving richness of color and the softening of tannins of this vibrant and youthful varietal. The wine is lightly filtered prior to bottling.
The Sangiovese vineyard was planted in 1986 and is located on the 400 acre Altamura Ranch in Wooden Valley. Sangiovese is a naturally vigorous varietal requiring nutrient poor soils and a growth inhibiting rootstock. Sobrante Loam and Bressa-Dibble Complex soils provide the foundation for the Brunello and Sangiovese Grosso clones planted on 3309 and 420-A rootstock. The vines are partially dry-farmed and are vertically trellised. Additionally, up to 60% of the crop is thinned after berry set to ensure a wine with the intense, deep, fruit flavors that characterize Altamura Sangiovese.
Our Sauvignon Blanc comes from our 4-acre 28-year-old dry-farmed vineyard which sits at an altitude of 850 feet. The wine is fermented and aged in new French oak barrels for 18 months resulting in a wine of great depth and complexity, displaying the flavor and textural profile more like a white Bordeaux than a California Sauvignon Blanc. Very limited production of 500 cases.
Negroamaro is a red wine grape variety native to southern Italy. It is grown almost exclusively in Puglia and particularly in Salento, the peninsula which can be visualized as the “heel” of the boot in Italy. The grape produces wines very deep in color and tend to be very rustic in character, combining perfume with an earthy bitterness and spicy element.
Nebbiolo is one of the most important wine grape varieties of Italy's Piedmont region. The grape is thought to derive its name from the Piedmontese word nebbia which means "fog." During harvest, generally in late October, a deep, intense fog sets into the Langhe region, where Nebbiolo thrives. An alternative (and maybe closer to truth) traditional explanation refers to the white milky veil that forms over the fruits as they reach maturity.