Il Campo is grown, fermented, and barrel-aged at our estate on Westside Road on the southern tip of the Dry Creek Valley. Six acres were planted in the late 1990s on eastern-facing sloping hills. This vineyard orientation ensures that the vineyard would see direct sunlight only during the often foggy mornings. Il Campo is Italian for the fields, to honor the early Italian immigrants to the Dry Creek Valley, where some original plantings of field blends are still being used today. We followed suit and planted 5 acres of Zinfandel, 1 acre of Petite Sirah, and small amounts of Carignan and Alicante Bouschet. Today, using low-watering techniques and sustainable farming practices, Il Campo is poised to create its own history well into the next century.

Gently hand harvested and delivered to our crush pad by a tractor. The grapes are sorted during picking and once again on our winemaking sorting table. We destemmed and crush the fruit, and carefully transferred the must into one tank. The must was then cold soaked at cold temperatures for five days before the onset of fermentation. Twice daily for the next 15 days the wine was stirred with the skins to extract color, flavors, tannins and texture from the grapes. Once fermentation was complete, only the free-run wine was drained to a separate tank before being aged 16 months in our proprietary combination of American, Hungarian and French oak barrels.