Di Costanzo
About
Here at home, his experience deepened, making wines at Ovid, Screaming Eagle and with Atelier Melka. He realized his guiding winemaking principles: sustainable agriculture, a less is more approach, organic yeast, low sulfur, little to no fining or filtration, and no technological manipulation of the wines. All of these experiences are brought together for Di Costanzo.
Born and raised in Alaska, Erin’s passion for wine led to her successes as a Certified Sommelier in New York City, where she discovered that a love for wine means a lifetime of study and discovery. When Napa beckoned, she accepted the role of Wine Director at PRESS in St. Helena, and from there her wine career continued to thrive as she sourced and discovered wines from the best and most coveted winemakers in California for her retail clients and won awards for her influence in the wine world. And she also “discovered” Massimo: Just weeks after they met, they picked their first parcel of Cabernet Sauvignon together.
Combining a sommelier’s palate and an encyclopedic knowledge of wine, with a natural warmth and flair for hospitality, Erin has been the person who answers every email, every question, and every order request. She is the heart of Di Costanzo’s standard of care and appreciation.
Products
Cabernet Sauvignon 'Farella Vineyard' Napa Valley
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.
Cabernet Sauvignon 'DI CO' Napa Valley
Sustainable & Organic Vineyards. 100% Cabernet Sauvignon sourced from two vineyards. The main site is Rafael Vineyard which has been the backbone of DI CO for years. It’s 35 year old vines 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. The new site for 2021 is the Ferrogiarro Vineyard, an 5 acres organic and dry-farmed site located in the cooler temp region of Coombesville on gravelly loam soils. Fermented for 21 days on the skins then pressed down to barrels (40% new French barrels) for 22 months.
Cabernet Sauvignon 'Montecillo Vineyard' Moon Mountain
Organic. 100% Cabernet Sauvignon. The Montecillo Vineyard is a jewel; a dry-farmed, west-facing, rocky site at over 1,700 feet in elevation, planted in 1968, near the mountain ridgeline dividing Napa and Sonoma counties. Soil: Rhyolitic tuff over volcanic ash loam. Fermentation takes place in small stainless vats and elevage in 33% new French Oak barriques for 22 months, without fining or filtration and minimal sulfur.
Cabernet Sauvignon 'Caldwell Vineyard' Coombsville
Sustainable. 100% Cabernet Sauvignon. Caldwell Vineyard is 65 acres located in the Coombsville AVA and was planted in 1984. Aiken Soil Series with mineral-rich volcanic ash and well-drained rhyolitic tuff. Elevation: 300-600 feet. 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 (50% new French barrels) for 22 months prior to bottling, without fining or filtration and minimal sulfur.
Chardonnay 'DI CO' Deering Vineyard Moon Mountain
Pinot Noir 'Costa' Bentrock Vyd Sta. Rita Hills
Cabernet Sauvignon 'Charlie Smith Vineyard' Moon Mountain
Certified Organic. 100% Cabernet Sauvignon. Moon Mountain AVA. Soil: red, gravely clay loam. Elevation: 1600 ft. Orientation: west-facing, above fog line. Fermentation takes place in small stainless vats and elevage in 40% new French Oak barriques for 22 months, without fining or filtration and minimal sulfur. 213 cs produced.
