Di Costanzo is the independent project of Massimo Di Costanzo. In 2002, with a viticulture and enology diploma in hand, he apprenticed on four continents, eager to learn his craft and the culture of wine on the global stage.
As a native Californian, he laid down roots in Napa Valley, working for several small and esteemed estate wineries, where he began to articulate his own winemaking vision, both philosophically and in the wine itself. In 2010, the first few cases of Di Costanzo Cabernet Sauvignon were produced and a dream realized.
The Farella Vineyard in Coombsville is the birthplace of Di Costanzo. It has been in production since the late 1970s and has the oldest known Cabernet Sauvignon vines in Coombsville. The 26-acre vineyard benefits from its west-facing, volcanic hillsides bathed in warm afternoon sun, making it among the warmest sites in the traditionally temperate appellation. The vineyard, composed of red gravelly tufa, sits on a base of volcanic ash and is farmed meticulously and sustainably by the Farella family. All of these characteristics combine to create the ideal conditions for an estate wine of proven longevity, purity, and place. As Massimo says, “This vineyard makes the wines,” and as a result he doesn’t have to do much manipulation once the grapes come into the winery. He does not fine or filter and uses a minimum of sulfur. The wine is typically aged in 50% new French oak for 22 months and then receives another six months in bottle before being released.
In 2016, Massimo expanded his vineyard portfolio to include the Rafael Vineyard in the western part of the Oak Knoll District.