Our last name is on the bottle, because we put our whole selves into these wines. No interns, no silent partners. We answer not to a committee, not to consultants, only to our palates and our hearts. Slow, patient, careful steps, drawing on our shared knowledge and years of experience. No shortcuts. For us, there is no other way.
Raised in an Italian household in Berkeley, educated at UC Davis, Massimo landed in Napa Valley after apprenticing in wine regions across the world. Those harvests abroad were richly formative: at Tignanello in Italy, with Adi Badenhorst in South Africa, and Clos de los Siete in Argentina. They cemented in Massimo an unshakable work ethic, and a drive to create wines that would be appreciated by a global audience.
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. We bring all of these experiences together in Di Costanzo.
