winery

Di Costanzo

United States

Philosophy

Restrained, minerally Cabernet Sauvignon from volcanic hillsides, unified by minimal intervention: spontaneous fermentation in small stainless steel, elevated in French oak at 22 months without fining or filtration, with organic yeast and low sulfur. Purity of fruit permitted to speak; no technological manipulation.

Reputation

Massimo Di Costanzo, former winemaker at Screaming Eagle, started his own project in 2010 based in Coombsville, Napa Valley. His vision draws from tradition learned over long family lunches at his ancestral home in Positano, embodied in unshakably high standards for heritage vineyard sites and careful winemaking in the cellar.

AllocationDi Costanzo is a micro-negoce/garage operation focused entirely on single-vineyard Cabernet Sauvignon from heritage sites in Napa and Sonoma. Production volume estimated at 1,000 cases annually based on Farella mention of 1,000-1,200 cases at peak. Montecillo vineyard certification marked 'Certified Organic' in Coeur Wine listing; Farella marked 'Organic'; Caldwell 'Sustainable.' No formal organic certification body (CCOF, CDFA) documented for producer itself—these are vineyard-source designations. Farella production discontinued after 2019 vintage. UK importer Justerini & Brooks confirmed. Direct-to-consumer model primary; Erin oversees distribution. No Japan importer identified. Massimo's Italian heritage (Berkeley upbringing, Positano ancestral home) is touchstone for brand ethos but does not constitute Italian producer status—all wines are California-grown. English only on website and labels.

No benchmark products catalogued for this producer yet.