A blend of Sangiovese and Cabernet Sauvignon. These two varieties have been grown in the Guadalupe Valley for decades, as the climate and terroir is well-suited to them. Each variety is harvested and fermented separately. The vinification is done in stainless steel tanks to preserve the freshness of the fruit. The wine is bottled before the following harvest season. Aromas of cherries and red raspberries, with black fruits notes in the background. Well-integrated tannins, more cherry and plum, and a hint of black tea on the finish. 13% alcohol.
About the Producer
Camillo Magoni was born in Morbegno, Italy, which borders with the Swiss city of Engadina. He received in 1962 his Enology and Viticulture degree from the prestigious Scuola Enolgica Di Alba, located in Piedmont. After working in the renowned Nino Negri de Chiuro winery located in Valtellina, he accepted in 1965 an invitation from Angelo Cetto and moved to Baja California, Mexico to become a member of Cetto's winemaking team.
He worked there for almost fifty years and actively participated to the transformation of Baja California’s wine industry. Starting in the 1960s, he bought vineyards and experimented with many varieties, growing over a hundred of them: Chardonnay, Fiano, Viognier, Arneis, Moschofilero, Assyrtiko, Montepulciano, Aglianico, Grenache, Syrah, Cabernet Sauvignon, many of them field blends. He sold his grapes to established wineries, and helped them move away from high alcohol reds while developing white wines.
In 2012, faced with a surplus of grapes, he decided to start making his own wine. He loves to try new things, and makes many unique cuvées and trial batches. He introduced his Casa Magoni wines in 2016. He is recognized as one of the iconic personality of Baja California. Total production is around 21,000 cases.
Farming practices: sustainable.