Di Costanzo

Massimo Di Costanzo reached Napa by way of UC Davis and cellars in Tuscany, South Africa and Argentina, then made wine at Ovid and Screaming Eagle. In 2010 he and his wife Erin released the first Cabernet under their own name.

There is no estate; the label rests on vineyard sites in Napa and Sonoma, farmed sustainably and, at several sites, organically. Montecillo, planted in 1968 high on Moon Mountain, is dry-farmed and head-trained. The cellar work is subtractive: minimal sulfur, no fining or filtration, measured new French oak. Annual production remains near a thousand cases.

Caldwell Vineyard in Coombsville — Block 11, planted in 1983 from Bordeaux cuttings — and Rafael have been the Napa sources since the Farella bottling ended in 2019; Oenoteca offers three vintages of that Coombsville Cabernet, 2014, 2016 and 2018. Montecillo and Charlie Smith stand above the fog line on Moon Mountain. DI CO, drawn from Rafael Vineyard in Oak Knoll, is the earlier-drinking Cabernet.

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