This is the reason we make wine.

An inspirational variety for us at DaVero, the 2012 Sagrantino is an incredible example of what this grape is capable of in California.

Sagrantino rewards patience: enjoy now but expect it to improve through 2030 and beyond.

True Balsamic vinegar is unlike anything else in the world.

For starters, it isn't made from wine: it's made from 'mosto' — cooked-down juice from white Trebbiano grapes. Then it is aged in a series of ever-smaller barrels, each made from different pairs of woods, for a minimum of 12 years, during which time it takes on incredibly rich and complex flavors as it simultaneously becomes more concentrated. The end result is as close to magic in a bottle as you'll ever find. The really old stuff is well over $100 for 150 milliliters!

We're fortunate to have found a maker outside of Modena - the heart of the land of Aceto Balsamico Tradizionale - who follows the old ways. We're able to import a small amount of his 'younger' balsamico (only 15 years old!). Despite its youth, it has received the Consortium's highest rating of '4 leaves.'

'Green-gold love juice!' - Iron Chef Mario Batali

Over two decades ago we imported trees to our farm in Sonoma's Dry Creek Valley from a 350-year-old Tuscan estate famous for its oil. Our goal was to produce a California olive oil that could stand with the world's best.

Our award-winning Dry Creek Estate oil is 'extra-virgin elixir' according to Appellation magazine, and star chef Mario Batali calls it 'spectacular' and uses it as the premier house oil at his legendary New York restaurant, Babbo. Consistently placed among the world's top olive oils, it is rich, fruity, peppery, and delicious. It's great with salads, pasta, soup, new potatoes, and grilled vegetables - or just for dipping bread.

The olives are hand-picked, then pressed the same day. The oil is unfiltered, first cold press, and is bottled in small batches throughout the year, with the unbottled oil stored under argon gas to keep it fresh.

375 ml bottle