New California, dubbed by Jon Bonné, has brought back an emphasis on expressing terroir through more minimal intervention and balance. While Napa Valley still has a reputation for producing bombastic wines, Di Costanzo's Cabernet Sauvignons capture everything that's so thrilling about the variety from a sensitive and thoughtful approach.

Di Costanzo's Farella Cabernet Sauvignon is dark and savory with smoke, graphite, and scorched earth notes reminiscent of the volcanic ash scattered throughout the vineyard. The wine is also super elegant and speaks to Massimo's travels throughout the world, having learned how to work with this tannic variety and tame its burly predisposition.

Coombsville is perhaps the coolest AVA within Napa, thanks to moderating influences from nearby San Pablo Bay. Before launching his label, Massimo spent years working with the Farella winery, getting intimately familiar with the nuances of this red gravel-dominant vineyard. Also, the "DI CO" Cabernet Sauvignon comes from a shale and sandstone vineyard at the foothills of Mt. Veeder in Napa Valley.

Massimo earned his degree in enology and viticulture from UC Davis in 2002. After working for wineries in Tuscany, Stellenbosch, and Mendoza, he landed at Napa's Ovid and then Screaming Eagle, working as the winemaker alongside Andy Erickson. Massimo's extensive familiarity with old-school Napa Valley greatly shapes his winemaking approach.

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