Sonocaia Estate in Sonoma crafts limited-production Sagrantino from Italian cuttings, using organic practices and traditional dry-farming methods. Each bottle is hand-produced with minimal irrigation, reflecting a commitment to both quality and land stewardship.
A Sonoma estate dedicated exclusively to hand-produced, limited-production Sagrantino—the first in California to focus on this traditional Umbrian varietal—farmed organically across 11 integrated acres with dry-farming practices and minimal intervention.
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