Organic. 100% Cabernet Sauvignon. Sourced entirely from the Farella Vineyard in the Coombsville AVA, tucked into the southeastern corner where proximity to the San Francisco Bay ensures that cooling breezes preserve the freshness and acidity in the grapes. Soils are red gravelly loam on a base of volcanic ash. Di Constanzo emphasizes purity of fruit by limiting manipulation from the time the grapes are brought in, through fermentation, and during elevage. Fermentation takes place in small stainless vats and elevage in a mixture of new and old French Oak barriques for 22 months prior to bottling, without fining or filtration and minimal sulfur. 370 cs produced.

Sustainable. 100% Cabernet Sauvignon sourced entirely from the Rafael Vineyard which has been the backbone of DI CO for years. It’s 50 acre vineyard planted in 1985 sustainably farmed on a hillside located in the Oak Knoll AVA at the base of Mt. Veeder at an altitude of 500 feet which sits on sedimentary soils of weathered sandstone and shale. Rafael sits in the heart of the Oak Knoll District, Napa’s “sweet spot” between the cooler Carneros influence and the warmer mid-valley, giving it one of the valley’s longest and most even growing seasons. The site’s well-drained alluvial soils—gravel, sand, and loam washed down from Mount Veeder and the Mayacamas—create low to moderate vigor, producing Cabernet and Bordeaux reds with fine tannins, bright acidity, and pure, balanced fruit expression. The 22 vintage was harvested in mid-Sept. The grapes are destemmed and kept whole berry but slightly crushed. Spontaneous fermentation takes place in small stainless vats for 18-21 days before pressing into 10% new French oak for 22 months elevage. Bottled unfined/unfiltered. 270 cs produced.

Organic. 100% Cabernet Sauvignon. The Montecillo Vineyard is a jewel; a dry-farmed, head-trained (very rare for Cab) west-facing, rocky site at over 1,700 feet in elevation, planted in 1968, near the Mayacamas Mountain ridgeline dividing Napa and Sonoma counties. Soil: volcanic, iron-rich red clay/loam. The site sits on a steep incline with very little topsoil, leading to naturally low yields and intensely structured, age-worthy Cabernet fruit. The vines are famously dry-farmed, producing small berries with dark fruit, mineral intensity, and firm mountain tannins. Its combination of old vines, elevation, and volcanic terroir makes Montecillo one of the most distinctive mountain Cabernet vineyards in California. The 23 vintage was harvested in early Oct (the latest they've ever harvested here). The grapes are destemmed and kept whole berry but slightly crushed. Spontaneous fermentation takes place in small stainless vats for 18-25 days then pressed into 33% new French Oak barriques for 22 months, without fining or filtration and minimal sulfur. 275 cs.

Sustainable. 100% Cabernet Sauvignon. Caldwell Vineyard is 65 acres located in the Coombsville AVA and was planted in 1983. Di Costanzo has been working with the pristine Block 11 from Caldwell since 2018. Aiken Soil Series with mineral-rich volcanic ash and well-drained rhyolitic tuff. Elevation: 300-600 feet. Caldwell Vineyard is special because it sits inside Coombsville’s volcanic “bowl,” a site shaped by the ancient Mt. George caldera that provides cool air, morning fog, and a long, slow ripening season ideal for elegant, structured Cabernet. Its thin soils naturally limit vigor, producing small berries with thick skins that make wines with deep color, polished tannins, and distinct mineral character. Founder John Caldwell famously smuggled Bordeaux clones in the 70s/80s, giving the vineyard one of the most diverse and coveted clone selections in Napa. . The 2022 vintage was harvested in early October. The grapes are destemmed and kept whole berry but slightly crushed. Spontaneous fermentation takes place in small stainless vats for 18-25 days and elevage in a mixture of new and old French Oak barriques (50% new oak) for 22 months prior to bottling, without fining or filtration and minimal sulfur. 214 cs

Certified Organic. 100% Cabernet Sauvignon. Located in the Moon Mountain AVA, Charlie Smith Vineyard was originally planted by famed viticulturist Phil Coturri. The vineyard sits high on the western flank of the Mayacamas Mountains overlooking Sonoma Valley, at elevations around 1,600 ft (and up) above the fog line. Soil: volcanic, iron-rich red clay & gravely clay loam. The slopes are generally steep and west or southwest facing- the site gets good afternoon sun while its altitude helps to maintain acidity. The 22 vintage was harvested in late Sept. Spontaneous fermentation takes place in small stainless vats and elevage in 50% new French Oak barriques for 22 months, without fining or filtration and minimal sulfur. 196 cs produced.