Del Dotto Vineyards St. Helena Venetian Estate

Artwork by Carlo Marchiori.

THE DEL DOTTO LEGACY

THE BUILDING OF A VENETIAN PALACE IN NAPA VALLEY

Nestled at the foot of the Mayacamas Mountains, the Del Dotto St. Helena Venetian Estate Winery & Caves is a cathedral to wine and a museum dedicated to the Del Dotto family’s Italian history.

The Architect

Dave Del Dotto & Ilio de Filippis, an Italian architect who came to California with a team of Italian artisans to create the winery.

The W inemaker

Dave with his winemaker, Gerard Zanzonico, at Del Dotto Estate Winery in Napa Valley.

Published by: Del Dotto Vineyards Napa, California www.deldottovineyards.com Designed and produced by: Peter & Carla Bowers Writer / Editor: Kate Silver www.thekatesilver.com Copyright © 2015 by Del Dotto Vineyards All rights reserved.

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TABLE OF CONTENTS 12

Foreword

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History of Wine

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Introduction

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Family History From Italy to Napa

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From roots to rootstock

39

The dream and the vision

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Architecture and design

67

The Artisans

87

Mosaic and Tile

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Marble and Stone

103

Arches and Ceiling

115

Exterior

129

Wine Cave

143

The Dream becomes reality

153

Exceptional Wines

175

Events & Lifestyle

187

Il Futuro

A FOREWORD FROM OUR FRIENDS We would like to thank all of our friends and family for making Del Dotto the winery that it is today. We asked a few wine lovers to help us craft our foreword. Here’s what they wrote:

The Napa Valley is home to more than 450 wineries. Each of these claims to be special, but, in truth only a handful rise to a level that clearly differentiates them from their peers. Del Dotto Vineyards stands out even within this select group.

What are the marks that set a winery apart from the pack? Great wine is a must, of course, and it is here that Del Dotto races to the fore.While a great many Napa wineries can lay claim to making one or two great wines ever year, Del Dotto produces dozens, each unique in its own way and each representing a standard of excellence that is only rarely achieved.

But, apparently not satisfied with merely producing great wine, David Del Dotto set out to create an unrivaled Napa Valley experience for visitors. From the historical caves located just north of the city of Napa to the Venetian palazzo he created just south of St. Helena, visitors are welcomed with tastes of a multiplicity of wines, savored from both bottle and barrel. The wine is paired with delectable snacks prepared by the winery chef, or, if desired, a spectacular meal that features the great growths of Del Dotto. And, whether a visitor comes for an hour or for an afternoon, he or she is made to feel like a welcome part of the Del Dotto family, all of whom are actively engaged in running the winery and are frequently seen personally greeting visitors in the tasting room and the caves. One caveat: snobbishness must be checked at the door.

This, then, is Del Dotto - great wine, great food, great company and great fun!

Victor T. Linck, President, Matrix Production Co.

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Surprisingly, even after having visited over 100 different Napa wineries over the past 15 years, it’s easy to pick my favorite. Del Dotto. Let me tell you why. First, I feel like I’ve been part of watching them grow from the first caves I visited more than a decade ago to their latest and newest wineries. Each expansion hasn’t been a dilution, but rather an amplification of the Del Dotto experience. Somehow, they manage to top themselves every time. Secondly, the family (Dave, Yolanda, Desiree and Gio) are among the warmest and most welcoming people I’ve met in Napa.

They make you feel like you are part of their family. Finally, the wine. Taste it yourself, and you’ll understand the cult of Del Dotto. I’m convinced some of my friends are my friends just so I will share my Del Dotto wines with them. It’s really that good.

Vic Gundotra, Senior Vice President, Google (retired)

Do you dream? I do. So does Dave Del Dotto. There, however, the similarity ends. Dave and his family transform dreams into reality...and then invite all to join them on their ethereal journey.

From mountain vistas to a timeworn cave, from bountiful gardens to a Venetian palace, with a wine laden glass in hand feel your spirits soar. Do you doubt? Partake of their “sacred juice.” The vintage, varietal, and blend matter not. All are without compare. Open a bottle. Be one with your surroundings. Embrace a friend. Create a lifelong memory.

Tom Fleszar, CEO Delta Dental (retired)

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THE HISTORY OF WINE

Greece - 4500 BC

Noah after the Flood - 2369 BC

Egypt - 3000 BC

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Crete - 2000 BC

Rome - 200 BC

by artisan Carlo Marchiori

Coopers & Wine Barrels - 300 AD

Pompeii - 50 BC

Germany - 1487 AD

Portugal & Madeira - 1525 AD

Venice - 1750 AD

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Dave Del Dotto, in the early stages of the winery.

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INTRODUCTION “I look at wine as art, that’s why I wanted to build an art gallery.

When you go to a gallery you look at a painting. When you come to the winery, you actually get to taste the art, and then the art becomes a part of you.” ~ Dave Del Dotto

I

f you’ve tried Del Dotto wines, then you’re already familiar with the opulent ripe fruits and silky seamless finishes that define the beloved full-throttle reds. You may have already experienced the spiritual journey that takes place in a Del Dotto candle-lit cave tasting. Perhaps you’re already planning your next visit back for more.

With consistent 90 - 100 point ratings, Del Dotto continues to be one of the highest rated wineries where you can actually visit and taste. Those wines come from a man who is just as bold and playful, just as driven as the product he creates.

For the past three decades, Dave Del Dotto has dedicated himself to becoming a scholar of wine.

He sought to understand what differentiated a good wine from a stellar wine. He wanted to know how one strain of oak creates a different wine from another; or how multiple oaks might come together and create a harmony of flavor. He set out to read everything he could on wine, immersing himself in books of poetry, philosophy, history and even medicine.

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Along the way, he unraveled information about his own family, and their history with wine. He found evidence of the Del Dotto name in an Italian book, dated 1105, signed by 500 families who made decisions for the Venetian government. By 1450, the family had moved to a home near Lucca, where they began the Del Dotto legacy of making wine.

The more he learned, the more he felt wine was his calling.

Along the way, Dave built a temple. Residing on Zinfandel Lane in California’s Napa Valley, the St. Helena Venetian Estate Winery & Caves is the culmination of Dave’s two greatest passions: family and wine. It’s a tribute to his Italian roots, and a sanctuary for fellow oenophiles. Through its Italian art and architecture, the winery tells the story of the history of wine, while illustrating the roots of the Del Dotto family tree.

In these pages, you’ll find the story behind the Del Dotto legacy, and the building of a Venetian palace in Napa.

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Painting of the Del Dotto house in Lucca, by Dennis Del Dotto.

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The Del Dotto family has been making wine in Italy for more than 400 years. Dave Del Dotto has adopted some of the family’s ancient techniques, including using oversized urns to age wine.

FAMILY HISTORY “I had no idea I was really going to be in the wine business. But then it clicked: My family has been doing this for hundreds of years.

Maybe this is something I should do.” ~Dave Del Dotto

W

hen it comes to wine, poetry is in the DNA. The same could be said for wine producers.

Dave Del Dotto didn’t discover his own wine roots until he’d planted his first crop of grapes in the late 1980s. As he began unraveling his family’s Italian history, he knew he’d found his destiny. Today, that destiny continues to unfold.

Growing up in Modesto, California, Italy was a faraway place. Dave’s Italian father was filled with stories of the old country, which he often shared over a glass of wine in the evening (Dave’s mom was Portuguese). Dave thinks fondly of the stories he heard about his paternal grandfather, Dominic, who also loved wine. Dominic immigrated to the United States from Tuscany in the late 1800s, seeking opportunity and a better life for his family. He settled in Merced, California—not exactly wine country, but close enough. “My dad told me that my grandfather made wine in the basement,” says Dave. “He also told me he drank five bottles a day, seven days a week. But he never went to a hospital or doctor his entire life.”

As Dave grew older, he began developing his own deep appreciation for wine. In the ‘80s, thanks to a successful career in TV and real estate, he was traveling the world, visiting Italy, France, Spain and other countries rich in wine heritage, savoring food at the finest restaurants, sipping the most prestigious vintages.

Without realizing it, he was developing a gourmand’s palate, immersing himself in the school of oenophilia and developing a thirst for more.

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“There was a wine revolution going on,” says Dave. “People were amassing enormous, expensive collections and getting big cellars together.” He joined in, hiring two wine consultants to acquire rare wines that would further educate his palate, with vintages dating as far back as they could find. His collection quickly topped $1 million.

In 1988, Dave took a trip to Napa, always on the search for hard-to-find wines. While driving along Highway 29 in St. Helena, surrounded by rolling hills speckled with grapes, he saw a gorgeous craftsman-style house peeking out on the highway, and a For Sale By Owner sign nearby.

Even from the road, he could see the house needed work, but it piqued his real estate interest. So did the address: 1291 W. Zinfandel Lane.

He stopped, and went to inspect. The owner, who was working in the cellar, told him that he was selling 17 acres with three houses. Dave looked around at the redwoods and oaks that had been on the property 350 years, falling in love, one tree at a time. Shocked that it had been on the market a year and a half, he purchased the land.

His original goal wasn’t to grow grapes, however. It was to grow tomatoes. At the time, his parents were living with him and his wife, Yolanda, and their two children, Desiree and Giovanni, in their home in Kona, Hawaii. His father—ever the Italian—was upset, because he couldn’t grow tomatoes in the salty Pacific air. Dave figured if his parents moved to Napa, they could grow tomatoes and onions, and he could visit them in Wine Country.

As an afterthought, he planted a few rows of grapes. He figured the place needed landscaping.

When in Napa, right?

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From left: Dave’s children, Giovanni and Desiree, and his wife, Yolanda, are all part of the family business.

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Dave’s grandparents Dominic Del Dotto and Catherine Del Dotto.

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Dave’s parents, Dolores and John Del Dotto.

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S

oon after purchasing the Napa estate, Dave and Yolanda traveled to Italy for a vacation. At a wine bar in Lucca, a city towards the thigh of Italy’s boot, a woman recognized the Del Dotto name. “Your family is just 15 kilometers away!” she said.

She gave them directions, and in minutes, they found themselves winding up a hillside road to an iconic red villa surrounded by gnarled olive trees. At the door, a man and woman welcomed Dave and Yolanda in, and, in broken English, explained that this was the Del Dotto family house of 500 years.

As they talked, Dave shared that he’d recently bought property in Napa and planted his first grapes. The man looked at him with amazement. “Let me show you something,” he said, and led Dave and Yolanda to the back of the house. There, before them, was a winery: The Del Dotto Winery. His family had been making wine for the last 400 years.

Back in Napa, Dave’s mom and dad had settled into the estate.

Dave got a call from his father. “You’re going to have great wine,” he said. Knowing that the grapes weren’t ready to be harvested yet, Dave asked what he was talking about. “The tomatoes are good,” his dad said. “What do tomatoes have to do with anything?” Dave asked. “Tomatoes are fruit. They have a rich sweetness and nice acid. It’s a beautiful balance,” his dad explained. “That means your grapes are going to be fantastic.

You’re going to have great wine.”

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John Del Dotto

Desiree Del Dotto

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Noah after the Flood - 2369 BC

T

he Bible is filled with references to wine, and even Noah enjoyed tippling. Genesis 9:20-21 reads, “Noah, a man of the soil, proceeded to plant a vineyard. When he drank some of its wine, he became drunk and lay uncovered inside his tent.”

A few other notable quotes in the Bible include: “Drink no longer water, but use a little wine for thy stomach’s sake and thy frequent infirmities.” - Timothy 5:23 “Go, eat your bread with joy, and drink your wine with a merry heart, for God has already approved what you do.” - Ecclesiastes 9:7 “Come, everyone who thirsts, come to the waters; and he who has no money, come, buy and eat!

Come, buy wine and milk without money and without price.” - Isaiah 55:1 “You cause the grass to grow for the livestock and plants for man to cultivate, that he may bring forth food from the earth and wine to gladden the heart of man, oil to make his face shine and bread to strengthen man’s heart.” - Psalm 104:14-15

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“Wine is such an alive creation, and a gift from God, basically.

It’s timeless. It’s the history of mankind. Wine is one of the most powerful products on planet Earth. It’s been with mankind from the first civilization. It’s the first medicine for mankind.” ~ Dave Del Dotto

From Roots to Rootstock

U

p to that point, Dave hadn’t really considered winemaking. Instead, when the first grapes were harvested, his plan was to sell them. His TV and real estate career was keeping him busy, and he didn’t have the time, much less the staff, to dip his toe into winemaking. But he ran into a problem: grape buyers weren’t willing to pay him what he thought the grapes were worth.

Dave didn’t know it when he bought the property, but it turned out that the estate was located in the Rutherford American Viticultural Area (AVA), a region with hearty soil filled with sand, gravel and loam, known for growing some of the best cabernet grapes. His father had been correct: the Del Dottos had a solid harvest on their hands, and Dave wasn’t going to let it go to waste.

He approached his neighbors at a small, family-owned winery called Whitehall Lane Winery, and asked if he could partner with them to make his wine. Winemaker Gary Galleron (who has since moved on to open his own Galleron Signature Wines) produced a dense batch of cabernet that took everyone by surprise—and managed to get a 92 rating by Wine Spectator. An article followed in the magazine, sharing the story behind Del Dotto wines, and it happened to include Dave’s home phone number. “I was taking wine orders in my underwear,” Dave recalls.

With the attention of the wine-loving world focused on him, he knew this was his calling. It was time to follow in his family’s footsteps.

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D

ave Del Dotto doesn’t do anything small. So when he decided to make wine, he threw himself into the barrel, headfirst, and hired legendary winemaker Nils Venge as a consultant. Venge was the first American winemaker to receive 100 points from the most vaunted of critics, Robert Parker, for the Groth Vineyards Cabernet Reserve. He would go on to draw Parker’s attention to Del Dotto wines.

In time, Dave brought on Gerard Zanzonico, who’d drawn great praise from critics in his winemaking work at other storied estates, including two decades at Chateau Montelena.

With his openminded approach to wines and willingness to experiment with different winemaking methods and techniques, Zanzonico, who was recently called “brilliant”

by Robert Parker, was the perfect match to bring Dave’s wines to life. And he’s done just that, earning as high as 98 to 100 points for the 2012 The Beast cabernet sauvignon, along with an array of 90+ scores for other varietals.

All the while, Dave has continued acquiring premium vineyard land—more than 400 acres—in the mountains and hills of Napa and Sonoma. He expanded from his beloved cabernets to plant chardonnay, sauvignon blanc, pinot noir, syrah, merlot and sangiovese.

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Dave with Nils Venge - Consulting Winemaker 1997 to 2005

Cellarmaster - Joaquin Montañez 1999 to present

Napa Valley Winemaker - Gerard Zanzonico 2006 to present

Sonoma Coast Consulting Winemaker - Robbie Meyer 2005 to present

The wine cave at Historic Winery in Napa was dug by hand by Chinese immigrants 130 years ago.

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At the same time, he was trying to find the best barrels for aging wine.

He’d asked the best winemakers in the world, “What barrel makes the best cabernet?” and every single one of them gave him a different answer. So he flew to a cooperage in France and asked the cooper what barrels the best winemakers use. He returned home with 25 different types of oak, and began experimenting.

“I put the same wine in each barrel and put it in the old cave and started tasting one against the other to see the differences, and I realized how important oak is for the finish of the wine,” says Dave. “Wine is a reduction sauce. The barrel is the spice rack.”

Dave, along with his new winemaker, Gerard Zanzonico and Cellar Master Joaquin Montanez, launched one of the most extensive barrel tasting programs in the world.

In 1997, Dave found an old cave that had been one of the first wineries in Napa Valley. Chinese immigrants dug the 350-foot long cavern in 1885 using only picks and shovels. To him, it felt dark, mysterious and even spiritual: the perfect place to store wine, and the perfect place to share it with others. Two years later, he opened a small tasting room and began the Barrel Tasting Experience at the cave. There, he invited guests into the dim, earthy, candle-lit tunnel for a behind-the-scenes experience tasting the wine directly from the barrel. It’s a ritual that only a winemaker, himself, will experience at most estates. At Del Dotto, guests get to see and taste what happens behind the veil. Educating, entertaining and imbibing was Dave’s goal, and his visitors loved it.

Friends told friends, and those friends told other friends, and before long, the caves were consistently filled with booked tours. Del Dotto’s initial production of 500 cases had multiplied, and was nearing 5,000. Dave continued to acquire vineyards, and by 2005, he knew that if he was going to continue expanding, he needed another winery.

Luckily, he had 17 acres, just up the road, fit for the task.

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Greece - 4500 BC

G

reece is home to the earliest evidence of wine in Europe, dating back more than 6,000 years. Researchers have uncovered charred pips and grape skins from 4500 BC, as well as residue on ceramic vases dating back to 4200 BC that indicates acids associated with fermentation.

There’s no question that wine played an important role in Greek culture throughout the ages.

Dionysus was a beloved god, known as the deity of the grape harvest, wine and winemaking. He was a god who gave courage and comfort to the downtrodden, garnering respect from the people, rather than fear.

And Greek philosophers have paid tribute to wine for centuries. Plato once said, “Nothing more excellent or valuable than wine was ever granted by the gods to man,” while Aristophanes commanded, “Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever.” Perhaps the best was Homer, the epic poet and author of The Iliad and The Odyssey, who once said, “Wine can of their wits the wise beguile, make the sage frolic, and the serious smile.”

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THE DREAM & VISION

T

he estate winery would be steps from Dave’s family’s home, and so he wanted it to reflect his heritage. He thought back to the 1980s, when he first visited Venice. Even before he knew much about his family’s roots, he knew he felt at home. Venice was a place he understood. It was a place that understood him.

“This was the greatest world I’d ever seen,” he says. “They were into art and beauty and architecture down to the smallest details—the floor, the fabrics, the marble, the design. Everything was intricate. To me, it’s the most fascinating world, and I realized this was the kind of world I want to live in: a world of artists, a world of romantic beauty, a fantastical existence found in the most unexpected place.”

He lost hours staring at coffered ceilings and elaborate iron work with gold leaf. Glancing around at museums, hotels and art galleries, he lost himself in mosaic designs, sculpted marble masterpieces, paintings like none he’d ever seen. He gazed at graceful arches in buildings and symbolic lion statues in public squares, and it all made sense to him.

When Dave returned home to his family in the United States, he filled them with stories of the beauty he saw, and vowed to bring them back there to see it. He also vowed that, one day, he’d bring a piece of Italy home with him.

Decades later, that fantastical existence stuck with him, and shaped his vision for the winery.

He pictured a villa that spoke of Venice and Tuscany, of history and family. He foresaw a palace brimming with art. He dreamed of an estate where guests could return time and again, and with each visit, discover something new.

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He would build a wine-filled museum, designed to stimulate all the senses. Outside, he envisioned a peaceful respite, an oasis of grapes, hidden from the highway. Visitors would be greeted, first, by a cathedral-like building, bowing to its Italian heritage. They would descend a flight of steps, and enter a world where art and music and wine intersect, and day-to-day worries are left behind.

The floors, the bars, the columns would all be made of beautiful Italian marble. He dreamed of a dramatic, candle-lit cave, where guests would sample wines straight from the barrel. He envisioned an atrium where, after a tasting, opera music played and light splashed through the ceiling on the walls, flirting with the murals and artwork.

And when it was all done, he would hang a disco ball from the ceiling. The staff would blast the Bee Gees and other disco hits in the afternoon. It would be a reminder to people to not take the winery—or themselves—too seriously.

“I want to say to people yes, the winery is beautiful, the marble is authentic, the wine is opulent. But don’t let that go to your head. Let’s have a little fun with this,” says Dave.

This was Dave’s chance to share his wine philosophy with the world. After living in Napa for years, he’d visited too many wineries that felt stiff and stilted, where an air of seriousness dominated. He wanted to create a room filled with smiles, laughter and clinking glasses, where wine is celebrated and memories are made.

Then he took the first step towards building his dream: he booked a flight to Italy.

Left: The winery was designed as an art museum, but one where guests can actually taste the art.

Concerned that the Italian marble, mosaics and murals would feel too formal, Dave hung a disco ball in the winery’s gathering room. “It’s the only thing that keeps us grounded,” he says.

Every afternoon, the staff plays disco music.

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“Like an art museum, it’s designed to stimulate all the senses.” ~ Dave Del Dotto

Egypt - 3000 BC

W

‌ inemaking began in Egypt around 3000 BC. Prior to that, pharaohs imported the nectar from surrounding areas. Wine here was consumed during rituals, celebrations, funerals and medicinally.

Archeologists have found evidence of both red and white wines from these times, and the Egyptians illustrated their love of drink on the walls of tombs, leaving behind a record of the manners in which they planted, harvested and pressed grapes, and the ways they bottled, stored and consumed wine. Some depictions even show the aftereffects of overconsumption, and historians have found evidence that the ancient Egyptians came up with their own methods to ward off the hangover.

Namely, pharaohs would eat large amounts of cabbage to help keep the ill effects of wine at bay.

Wine also served as an offering to the dead, placed in a tomb, along with other items, such as food, jewelry and even pets. The idea was to make these beloved items available to the deceased in the afterlife. When archeologist Howard Carter excavated the tomb of King Tutankhamun in 1922, he found 26 two-handle wine amphorae, dating back to around 3122 BC.

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Florence-based architect Ilio de Filippis flew to Napa to design the winery.

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D

ave and his wife, Yolanda, were crossing the Ponte Vecchio bridge in Florence when something caught Dave’s eye. Just steps from Pitti Palace, he could see into a small design studio, and there, his eyes fell on a marble butterfly that was the most arresting piece of stonework he’d ever seen. He and Yolanda approached the studio, called Pitti Mosaici, and began talking to the artist, Ilio de Filippis. De Filippis explained that he was painting the butterfly with a mix of pulverized precious stones, which made it shine brightly in the sun, spotlighting its intricate details. He said the work was commissioned to go in the bathroom of a prince in Monte Carlo, and the marble for that small room, alone, would cost $1 million.

Dave knew that price was far beyond his budget, but he was so intrigued, he kept talking, nonetheless. He learned that Ilio knew all about marble, antiques, art, architecture and design, and had sold works across the world. In fact, his talents could be traced back to the 19th century, when his grandfather, Emilio I, studied marble sculpture in Paris. The trade was passed down to his father and on to Ilio, who also studied architecture in Florence. Dave shared with him his recent research into his own family history and the Del Dotto tradition of winemaking, and the two had an immediate connection.

Dave told Ilio about his dream in Napa, bringing the best of Italy home to Wine Country. As luck would have it, Ilio had plans to travel to Beverly Hills to work on a house, and said he’d visit. Sure enough, soon after they met, Ilio traveled to Napa to see Dave’s property. There, he took in the vineyards, the mountains, the beautiful olive trees surrounding the estate, and he fell in love with the idea of an Italian retreat, right there in the heart of Napa.

He told Dave he’d love to be a part of the project. Dave was thrilled, but nervous. “I said I’m a little afraid, because I don’t think I can afford you.”

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Ilio told him that he was so taken by the property, he’d make it happen. “He said, ‘I’ll help you put it together, as long as I can use the building as a place I can show everybody in America my work,’ Dave recalls. “I said for sure.”

Over the next 18 months, Ilio and Dave would become close friends as they traveled throughout Italy, searching for the best glass, the best marble, the best mosaic tiles and the best artisans. They would find glass in Murano, discover tiles in Florence and have marble carved in the same area that Michelangelo found marble for David. Meeting Ilio, it turned out, was just the first in a series of fortunate encounters, and being in the right place at the right time.

With that, the 13,000-square foot 17th century Venetian estate began taking shape.

Doge’s Palace in Venice.

Opposite page: View of the marble tasting bar at Del Dotto Estate.

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A JOURNEY OF DISCOVERY

“Sometimes we don’t know who we are, we don’t know where we come from, but it’s in our blood. It’s in our DNA. The same is true for wine.” ~ Dave Del Dotto

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Crete - 2000 BC

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n The Odyssey, Homer describes Crete like this: “There is a place in the middle of the wine-dark sea called Crete, a lovely, fruitful land…”

It’s a fitting—and intriguing—description, considering the archeological record shows remnants of winemaking and wine storage from Crete dating back thousands of years. Wine, here, has always been closely interwoven into daily life and rituals.

Around 2000 BC, we know that storage and fermentation took place in large pieces of pottery, such as clay urns. The urns were stored in cellars, buried up to their curved necks in the earth, as the wine fermented. Records show that there were more than 15 pottery workshops on the island of Crete in those times.

Much later, remains of the earthenware were found in towns throughout the Mediterranean, proof that the Cretan wines were known and loved throughout the region. Early forms of labels could be found on these pieces of pottery, stamped on the urns to note the winemaker and the vintage.

Today, Crete is known as one of Europe’s oldest winemaking areas in continuous use.

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ARCHITECTURE & DESIGN

T

he first step in constructing the winery was to dig deep into the earth and lay the foundation 16 feet under the surface. This way, every visitor to the area would be able to see the intoxicating vineyard views that gripped Dave from that first discovery.

“I didn’t want to ruin the view of the land,” says Dave. “I didn’t want to build a really tall building out in the middle of those beautiful grape vineyards. I wanted to be subtle and sink it into the ground.”

The depth was perfect, not only to preserve the views, but to keep the caves dark and temperatures down. It was also the work of a good neighbor who loved to throw a great party. Below the earth’s surface, Dave wouldn’t have to worry if the Bee Gees were playing too loud, or whether the crowd was a touch too festive. They were in their own private world, down there with the barrels.

Ilio created a series of 10 renderings of the building with 10 different types of marble, and asked Dave to choose.

“Every single one was the most beautiful thing I’ve seen. They were all stunning. It floored me, just looking at a picture,” Dave recalls. “I said if we can do this, it’s going to be powerful. It’s going to change Napa Valley.”

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As the plans came together, hundreds of containers began arriving from Italy—all of the materials that Dave and Ilio had found in their travels. “It was quite a process, shipping a hundred containers around the world, to have them show up at the right time,” says Dave. He’d found the majority of the items in the month of August, when many Italians are vacationing. It took some finesse and maneuvering to make arrangements at all the ports of Italy to various ports of the United States to keep the containers flowing.

As they crossed Italy, Ilio introduced Dave to more than a dozen Italian artisans, skilled in different crafts: working with marble, laying mosaics, painting gold leaf on ceilings and iron, creating murals and more. Teams of them flew to California, and lived on property as they worked on the winery. “The Italians are just the ultimate craftsmen when it comes to anything that is organic,” says Dave. They began assembling the winery, tile by tile, column by column.

And the puzzle came together like fate. “Usually when you dream of something, it doesn’t turn out quite as good as you thought it was going to be,” says Dave. “For some reason, this went together beautifully.”

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A dramatic door leads to the opulence within.

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Pompeii - 76 BC

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‌‌ven in 76 BC, people enjoyed their fast food. Those who lived in Pompeii would savor their roadside snacks at a place called a thermopolium, which was a restaurant with a long bar that served food and wine. Historians think the menus at these establishments generally included wine, meats, cheese and lentils, and those who dined here did so because they lacked the resources or facilities to dine elsewhere.

The wine at the thermopolium was held in large amphorae, about the size of the 27-liter bottle that you can see at the Del Dotto family estate, today. Archeological records show dozens of different thermopolia around Pompeii, operating until 79 AD, when the city was covered in volcanic ash.

Today, visitors to Pompeii can tour different ancient thermopolia and learn about the city’s eating and drinking history.

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THE ARTISANS “The Italians are just the ultimate craftsmen” ~ Dave Del Dotto

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arly on, Dave considered hiring local help to build the winery. He also thought about importing marble from China and finding other ways to lower costs for the Venetian estate.

But Ilio stopped him, insisting that Italian workers and Italian materials are simply the best.

Every single inch of the 16,000-square-foot winery was touched by Italian hands.

The team of artisans flew over from Florence, many visiting the U.S. for the first time. For one painter—Francesca—it was her first time to ever fly. The Italian crew spent months living in Napa, each contributing to the winery his or her own specialty, which, for many of them, had been passed down, generation by generation, through their blood. Just as Dave’s family had been wine makers and Ilio came from a line of artists and artisans, these men and women were born to work with marble, glass and precious metals.

By day, they worked to exhaustion. A father and son in the Martini family installed the iron balustrades, which they had built in Florence. Two women, Francesca and Fanny, meticulously painted gold leaf on the iron tips, which would match the gold in the ceilings. Ilio’s son, Isse, along with Francesca and Fanny, built the wooden ceiling coffers in Pitti Square and then installed them in the winery.

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With great care, they stacked the exterior Thala marble, which came from a quarry in North Africa used by the Romans.

The Medici marble columns were lifted by crane and lowered into the winery, as Mario and the other artisans awaited, guiding it into the perfect position. Together, they laid the brick walkway leading to the winery, designed the tiles in the cave, carefully laid the mosaics, positioned the Murano glass chandeliers, constructed iron lamps, installed windows made of natural onyx, erected the arches, chiseled sculptures of lion from marble and, piece by piece, assembled the estate. And, of course, when the work was finished, they savored the wine that inspired it all.

By night, the artisans retired, often covered in thick marble dust, to Dave’s ranch house. They’d make pasta, share in the meal and go to bed, ready to do it all over again.

Dave laughs, thinking back about how the craftsmen responded to Wine Country “All these guys are mamas boys, and they love Mother Italy more than anything,” he says.

“Everything in Italy is the best. They were unimpressed with anything outside of Rome.”

And that pride shines through in all aspects of the winery—a true slice of Italy in Napa Valley—with every square inch the artisans touched.

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Everything in the winery was shipped over from Italy and then assembled in Napa.

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o fill the walls with Italian art, renowned muralist Carlo Marchiori came on board as the winery’s artist-in-residence. Based in Napa, the Italian-born artist specializes in Renaissance, baroque and neoclassical painting. He filled the winery’s walls with larger-than-life frescos steeped in Italian history and wine. Within the wine cave, the artist created a series of works, painted on tiles, illustrating the living history of wine, from Noah’s departure from the ark, through civilizations throughout time. Today, guides rely on those paintings to share the history of wine with guests as they sample from the Del Dotto barrels during the tasting experiences.

It’s like taking a tour through an art museum, but, as Dave likes to say, you actually get to taste the art.

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The Renaissance style of muralist Carlo Marchiori meshed perfectly with Dave’s artistic vision.

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Left: A testament to the high ceilings, workers were often able to do work in stacks of three at the winery.

Right: The cozy fireplace— complete with carved lion’s feet—invites guests to have just one more glass and enjoy the scenery. “In Vino Veritas” is carved into the royal yellow marble.

Italy-inspired scenes can be found throughout the winery.

No detail was spared in the design of the winery.

The wrought iron was painted with gold leaf by Francesca and Fanny to match the gold in the coffers on the ceiling.

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Rome - 50 BC

he Romans have long had a love affair with wine. Even while expanding their vast empire, they took time to tipple, and, eventually, put their own touch on wine production, surpassing the production of surrounding areas by about 154 BC. It’s said that Julius Caesar ordered vineyards planted in places where Roman legions were established, so that soldiers had easy access to wine. As those soldiers retired and spread across the land, they took with them their knowledge of growing grapes and winemaking, expanding their influence far and wide.

While the Greeks had Dionysus, Romans worshipped a wine god of their own: Bacchus. They would honor him through wild festivals, called bacchanalia. In fact, these festivals grew to be so X-rated that in 186 BC, the Roman Senate banned them—except during special occasions.

“Come boy, and pour for me a cup Of old Falernian. Fill it up With wine, strong, sparkling, bright, and clear; Our host decrees no water here.

Let dullards drink the Nymph’s pale brew, The sluggish thin their blood with dew.

For such pale stuff we have no use; For us the purple grape’s rich juice.

Begone, ye chilling water sprite; Here burning Bacchus rules tonight!”

— Gaius Valerius Catullus, Roman poet (84-54 BC)

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Mosaic & Tile

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rom those hundreds of shipping containers, a temple arose. The main room of the winery would become a tribute to Venice, while the caves would pay homage to Tuscany.

Ilio and Dave knew that Italian mosaics would pave the interior, acting as a centerpiece as well as a guide. The mosaics are, after all, what drew Dave to Ilio, when he saw his art gallery and workshop from the Ponte Vecchio bridge in Florence.

In the same way that wine runs through the Del Dotto DNA, artistry runs in Ilio’s, dating back to his grandfather, Emilio, who left his village south of Rome for Paris, to study marble sculpture in art school. Ilio, himself, specializes in jewelry, mosaic artwork, architecture and design, and his work is found in museums, iconic buildings, universities and residences across the world.

The mosaics he’s known for are in the style of “pietre dure,” a Medici Renaissance technique that Ilio came across while studying architecture. It’s an inlay style that involves an incredibly intricate process. First, the artist draws an illustration. Then, he glues that illustration onto the colorful stones he’s cut in thin pieces. Then, using a saw, he further cuts the stones into tiny, detailed shapes to fit the illustration, and glues them together, weaving a story through the colors and forms.

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The talented artisans Ilio brought to Napa Valley put great care into assembling the mosaics that line the floors at the Del Dotto estate. It was a design that Ilio had purchased at an antique auction in Florence and had shipped to the winery. Each piece arrived with a number on it. Like assembling a puzzle, the artisans went to work, bringing together thousands of pieces over a matter of days. Now that it’s completed, walking across those floors feels like walking through a museum.

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“Ilio and his artisans are known for their mosaic work. That’s what drew me to him from the beginning.” ~ Dave Del Dotto

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MARBLE & STONE

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‌ f you walk through the winery with Dave, you realize quickly that it’s more than just a beautiful space. It also tells a highly personal story. Nearly every piece of the winery, from the tiles to the furnishings, has some tale of adventure behind it.

Take the Roman columns, for instance. While traveling through Italy, Dave and Ilio visited antique yard after antique yard, searching for some of the country’s oldest marble. There, in those dusty yards, they found slabs of Medici marble 20 feet long by 10 feet high that was mined more than 120 years ago. They had the pieces shipped to Carrara, where Michelangelo found his marble for David, to have it cut into solid pillars and then shipped to Napa.

Of all of the construction projects that occurred at the winery, Dave remembers the marble work the most fondly. He thinks back to the music playing, the dust flying and the craftsmen doing what they did best. Reflecting on that time, he says their work looked fluid, choreographed.

“They danced with the marble. It’s these very slow, beautiful movements of artistry. They would stare at it very closely to make sure of the veining from all perspectives. When they use these heavy pieces of marble they use leverage, almost like ballet dancers, moving so easily and slowly, picking up these heavy objects. They’re just masters of marble.”

Peek around the winery and you’ll find the same attention to detail in the places you’d least expect it: the lady’s room boasts walls lined with red Venetian marble and a gilded slate border; in the men’s room, marble lion heads act as faucets; the VIP room is paved with mosaics and an antique stone portal leads to the wine cave; the bar is made from Breccia de Vendome marble, while the loggia columns are of Breccia Medici marble.

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“We selected five blocks of marble from an antique marble yard in Viareggio, and had the stone cut in Carrara, the same place where Michelangelo got the stone for the David” ~ Dave Del Dotto

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“The artisans were dancing when they put in this marble. It was like a ballet. Every piece was perfectly choreographed.” ~ Dave Del Dotto

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In the main room, called the gathering room, Ilio designed an atrium that invites sunlight to fall upon the marble and stones, casting a majestic air throughout the winery. It emanates to the bar, lightening the mood. This is where guests gather before and after visiting the caves. It’s a place to savor the experience and reflect on the wine. “The whole idea of this is to show what wine is, the essence of how I want to look at wine, which is a sacred gift from God,” says Dave. “It’s kind of a temple effect.”

All of the elements—the sunshine, the art, the music, the marble, the disco ball, the wine, the staff, the visitors - come together to create a feeling of jubilation, of celebration, and many don’t want to leave.

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“Some wineries around Napa Valley act very formal and stuffy. I wanted to show people that this is a place where you can have fun. Yes, I have all this fancy beautiful marble.

But I also have a disco ball.” ~ Dave Del Dotto

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ARCHES & CEILING

“If you experience a beautiful setting, beautiful music and beautiful wine, you remember it and you tell people about it. That’s what makes the winery grow.” ~ Dave Del Dotto

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or the last 25 years, when he’s traveled to Venice, Dave has stayed at the Hotel Danieli, and the experience has truly changed the way he views the world of art, architecture and design.

With its elaborate Italian décor, the hotel consists of three Venetian palazzos, which date back to the 14th century. Dave readily admits he’s lost hours staring at all of the intricate details and deep, profound layers of design—the chandeliers, the lush carpeting, the antiques and more.

When creating the winery, Dave thought back to many aspects of the Hotel Danieli. Look no further than the flying arches in the atrium of the Del Dotto estate to see a piece of Venice in Napa.

Left and facing page bottom right: The Hotel Danieli in Venice, Italy, inspired Dave’s vision for his winery.

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Above: Doge’s Palace, Venice.

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‌offered ceilings date back to ancient Rome, when Romans created the sunken boxes to lighten the weight of a ceiling, while also making a room look taller. They became popular once again in Renaissance, Baroque and Neoclassical design, for both their beauty and function.

Their elegance imparts craftsmanship and grace, while telling a story about a time or place.

At the winery, the coffered ceiling is yet another way that Dave brought a breath of Italy to America. Dave says he took Ilio to the hotel to point out these aspects and create works inspired by them. In Florence, Ilio designed his own, unique pattern to place on the boxes that make up the green coffered ceiling. Once completed, the ceiling elements were shipped to California and put into place. Boosted by scaffolding, the Italian artisans then painted each ceiling square with gold leaf, to match the gilded wrought iron throughout the property.

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Dave traveled to the island of Murano to find the perfect chandeliers of Venetian glass.

The chandeliers were a given: Venetian glass is among the world’s most beautiful, and it also spoke to his family’s Venetian heritage. So Dave traveled to the island of Murano, where he found a stunning chandelier made of black Venetian glass and crystals. He purchased that, along with a series of chandeliers created in 1880s style, before electricity. Those would add just the right romance to the dim, candle-lit caves. And to stay true to the Italian theme, for furnishings, he bought out the Gianni Versace store in San Francisco, and much of the Gianni Versace store in Venice.

Throughout the construction of the winery, the sights of Venice were mixing with the sights of Tuscany, just as Dave had envisioned. Walking through, he could trace the footsteps of his own family through Venice, in the bright gathering area, to Tuscany, in the dark caves. And, of course, his own addition to the Del Dotto family’s migration can’t be overlooked: Napa Valley stars as itself at the winery, its natural beauty beckoning to all.

Dave with the owner of the chandelier store in Murano, Italy, an island in the Venetian lagoon where glass has been made for more than 700 years.

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EXTERIOR “We shape our buildings, thereafter they shape us.” ~ Winston Churchill

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t took more than a year to shape the winery. In that time, the grapes had the best seat in the house. They were there as the winery began, first, as a hole dug deep in the ground. They remained in place, growing their beloved fruit, as, gradually, a structure began to peek out. Thala marble, which hails from a North African quarry frequently used by Romans, came together, piece by piece, in the form of a 17th century Venetian estate, and a temple to the grapes surrounding it.

As you turn off Highway 29 and enter the estate, you feel the changes immediately, and they resonate on an almost spiritual level. Surrounded by rows of romantic vines, carefully manicured hedges and pristinely trimmed grass, a cream-colored, cathedral-like building rises before you, and something inside you, ever so slightly, takes a deep breath. You’ve entered the Zen—and Zin— zone. The goal in the exterior wasn’t just to create a beautiful façade. It was to open a portal to a new world, an inviting place that touches on all of your senses.

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he cool, bubbling water welcomes you as you descend the stairs from the vineyard to the winery. Symbolically speaking, the area around the fountain serves as a passageway from one dimension to the next, delivering you from the agricultural world that grows thick with vines to the mystical world that perfects the wine. From the fields to the barrels, it’s the same journey the grapes make during harvest.

And besides, what truly Italian work is complete without a fountain?

At the Venetian estate, this custom-designed fountain sets the mood with a sense of playfulness and whimsy, beckoning guests on a journey. Taking on the appearance of a grotto, the fountain is made of rough Italian rocks, stacked stone by stone, puzzle piece by puzzle piece, like an ancient wall. Peeking out of those rocks you can see a familiar face: the eyes and nose of Michelangelo’s David—the ultimate symbol of Italy—which an Italian sculptor, Nicola, carved from marble. The mouth of David playfully spills water into the pool below, and the rushing sound of the fountain conjures images of some of Italy’s most famous aquatic incarnations: Rome’s Trevi Fountain, Baraccia Fountain at the foot of the Spanish Steps, Fountain of the Four Rivers in Piazza Navona and the list goes on.

Here, at the Del Dotto fountain, you’ve left behind the sounds of Napa’s ever-present traffic, and the bustle of the city is far away. The outside world begins to fade, and the inviting world of wine opens its doors, beckoning. All of your senses are about to embark on an adventure. It starts with your ears—the sounds of water. Then, as you move inside the winery, your eyes take it all in—the extravagance, the colors, the flurry of activity. Your nose picks up on the scent of fruit. But the best, of course, is yet to come: tasting the wine, right in the grapes’ own backyard.

Just as the fountain ushers you in, the knowing face is there when you walk out of the winery, light with wine, abuzz with a new sense of discovery. It’s no surprise that this fountain is a gathering place for couples, groups and new friends, as they transition back to the real world, eager to cling to just a few more minutes of the dream-like state of beauty and fantasy that they’re leaving behind.

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A face inspired by Michelangelo’s David, surrounded by grotto rocks, peeks out of the fountain at the entry to the winery.

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Coopers & Wine Barrels - 300 AD

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n time, wood barrels would replace their clay predecessors. Coopers began creating these storage containers with wooden staves and hoops—no nails, no glue. These models proved to be not only stronger and lighter in weight, but also far more durable during transport than their clay counterparts. And there was another added bonus: the wood, it turned out, infused the wine with added depth of flavor.

Within the barrel, wine goes through chemical changes, which make it more complex, while softening the tannins. Different types of oak impart different tastes in the wine. Today, the methods that coopers use to make wine barrels are largely unchanged since the barrels originated.

When visiting Del Dotto’s wineries, you can taste, for yourself, the dramatic impact that different woods make on wine.

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WINE CAVE

“I knew that the barrel room, in particular, had to be dramatic.

It has to have that mysterious, spiritual feel, because wine is sacred. I’m not putting it in a barn and saying, ‘Yeah I’m a farmer.’ I’m putting in it in a palace and saying, ‘Wine is more important than you think.” ~ Dave Del Dotto

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n the world of wine, a cave takes on many forms, but serves the same purpose: to deliver cool temperatures and heightened humidity for storing and aging wine. At Del Dotto’s St. Helena estate, the winery is situated on the floor of the valley, under the water table.

As the crew dug deep into the gravelly soil, wine roots hung down from the surface, as though teasing the cave. They constructed the cave from cast-in-place concrete, backfilling it and then topping it with berm. Covered by green grass, from the outside, you wouldn’t even know it was a cave.

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As you go inside, it’s a different story. The artisans lined the ceiling with the ancient

tiles that Dave had found in a roadside antique yard. They came from 300-year-old villas outside of Lucca, where Dave’s family lives, and he purchased the entire lot of tiles—39,000 of them—and had them shipped to California. Once home, his crew acid-washed the tiles and began placing them along the roof of the cave. “I was afraid, because I didn’t know how many I needed,” says Dave. They continued laying the tiles until they got to the front of the cave. “It was exactly enough to do that job,” says Dave. “There was just this small box of tiles left. I thought, what are the odds of that happening?”

Along the floor, they designed a Roman road, inlaid with Verona marble, inspired by designs at Doge’s Palace in Venice. Painted tiles depicting the history of wine lurk in the dark, while Venetian chandeliers act as guides.

The cave doors, constructed of oak, were made by master craftsmen, who’d previously worked on some of the more artistic doors throughout Europe.

Giovanni and Dave in front of the Doge’s Palace in Venice, the inspiration for the cave floor design.

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f all spaces in the winery, this has the most mystique. It’s as though you can feel the barrels breathing, the wine coming into its own. Barrel after barrel line the walls, side-by-side, all on the same level. “I want people to touch the barrels, because they respond,” says Dave. Just as his wine becomes a part of visitors, the visitors become a part of the wine through touch.

This, after all, is where the magic happens. While 85 percent of the wine’s flavor comes from the vineyard, the last 15 percent transpires within the cave. Here, wine becomes brooding or sultry, spicy or smooth, oaked or toasty. This is the seasoning room.

“Wine is a reduction sauce, the barrel is the spice rack,” says Dave. “That is why it’s important to get barrels from all around the world. I’ve been doing this for 20 years, and the tastes are so different it’s mind-blowing.”

During the tasting experience, guests learn just how different each wine can be according to its barrel. Guides allow visitors to compare, side by side, how a Minnesota barrel affects a cabernet compared to a French one, or a Missouri one. Time and again, guests report that it’s the most unique and memorable experience they’ve ever had in a winery.

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“If you give 10 chefs a New York steak, the same cut of meat, they would all cook it and season it a little bit different.

There would be 10 different steaks,” says Dave. “If you give winemakers the same grapes, they will use different techniques and it will change the flavor of the wine, the texture of wine, everything.”

Within the sacred cave, those differences are at their highest.

In the Cave Tour Experience, expert guides transfer wine directly from the barrel to the glass, using an elegant wine thief. As the glass clinks on glass and the wine sloshes on the floor, the cave fills with intoxicating aromas and merriment.

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“It’s as though you can feel the barrels

breathing, the wine coming into its own.”

- Dave Del Dotto

Germany - 1487 AD

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he Germans have been making wine for more than 2,000 years, after learning about it from the Romans. In the early days, the duties of planting and tending the vines often fell to monasteries. Following Napoleon’s invasion—and the secularization that followed— the church-run wineries were sold off to private ownership.

German wine production peaked around the 1600s—at a time when there were three times as many vineyards as there are in the area today. The centuries that followed brought vine diseases, war and economic struggles—not to mention a growing beer tradition to Germany. But today, the love of wine is, once again, on the rise. Visitors to Germany can visit vineyards, explore wine routes and attend more than 1,000 wine festivals across the country. In Oppenheim, Rheinhessen, the German Wine Museum leads you through the history of wine in Deutschland.

“Drink wine, and you will sleep well. Sleep, and you will not sin. Avoid sin, and you will be saved.

Ergo, drink wine and be saved.”

- Medieval German saying

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The Dream Becomes Reality

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housands of cars barrel down Highway 29, past Zinfandel Lane, having no idea what lies at the foot of the mountains, hidden by hundreds of rows of grapes. But for those in the know, Del Dotto winery is a favorite in Napa Valley.

Outside of the winery, the bubbling fountain is a popular gathering place for smiling groups of men and women who’ve just left a tasting—a testimonial for the mirth that lies behind those doors. Inside, sun pours through the skylight, falling on the frescos, dancing with the marble.

Named among the country’s most whimsical wineries by USA Today, it’s an estate approved by even critics like Robert Parker. “The charismatic David Del Dotto produces a dizzying array of world class wines from his Roman-styled villa in Napa Valley,” Parker wrote recently.

At the bar, staff shares favorite wines and favorite stories with visitors, before a guide beckons them to the caves. There, celebratory noises of the tasting room fade, replaced by candlelight and a sense of reverence. Glasses are filled straight from the barrel with an elegant wine thief, and as guests loll the wine around their tongues, tasting different merlots, cabernet sauvignons, cabernet francs, pinot noirs and wine blends, the journey begins.

Wine splashes on fingers and on the floor of the cave, as the air fills with the musical tinkling of glass on glass, backed by the baritone slosh of a pour. The dark, earthy smell of the cave mixes with the sensual smell of the wine.

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The lessons on wine are as intoxicating as the wine itself: the different flavors the barrel imparts, the different methods of making wine, the ways to distinguish one grape from another, a winemaker’s secrets about suitcase clones, the health benefits of wine, the spiritual history of wine, all punctuated with the colorful stories that Dave’s collected in his years as a winery owner. But, at least for Dave, some of the best moments inside the cave are spent in total silence.

“If you quietly sip wine in a cave with music playing, the wine almost talks to you,” he says.

“It teaches you.”

Groups return to the Venetian-inspired gathering area, where the buzz of the wine, the passion of the opera music (and, occasionally, disco) and the warmth of the art come together. Above, the disco ball reflects the light of the atrium, reminding guests to keep it light and have a little fun. There, guests are invited to linger, enjoying the art, reveling in the intoxicant. To add to the decadence, salumi is served, prepared by Executive Chef Joshua Schwartz.

“When everybody comes out of the cave, they’re all in the same crew together. And the beauty of the marble, the beauty of the music, the beauty of the wine, the beauty of family and friends, it all creates this emotion that is very mesmerizing,” says Dave. “It’s a feeling that you want to always come back to. It’s like home.”

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“An entire year of life goes into that grape and comes out in that wine, and it makes it so different from the year before and the year to come.

Each bottle has its own DNA and its own feeling. It’s a great way to watch time go by.” ~ Dave Del Dotto

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Madeira & Oporto - 1525 AD

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he Roman reach, again, spread the winemaking tradition across Europe and into Portugal. But it wasn’t until much later that the beloved port wine came to be. And its rise in popularity is actually due to the British.

In the 17th century, Britain was at war with France, which put a crimp in England’s wine supply.

The Brits began searching for other, friendlier wine options, and their eyes fell on Portugal. In order to stabilize the wine for travel, brandy was added to the barrels, which were shipped from Oporto. In time, the brandy was intentionally used to stop the fermentation of the wine, making a sweet beverage with higher alcohol content. With that, port—a fortified wine produced in the Douro region of Portugal—was born.

Madeira wine, made on the Portuguese archipelago of Madeira, is another type of fortified wine.

The process for creating the beverage is unique. While most winemakers strive for cool, dark places to age their wine, Madeira is aged with heat. That tradition dates back to early days, when it was shipped through the tropics and exposed to heat, sunlight and the sloshing tide. The result: the sweet dessert wine we know today.

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Exceptional Wines

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or more than two decades, Dave Del Dotto has been acquiring some of the best vineyards in Wine Country. Today, his wineries produce 135 different bottlings a year, and are known for their silky opulence. Like Dave’s personality, the wines are robust, bombastic, flashy— not for the feint of spirit.

Under the leadership of master winemaker Gerard Zanzonico, the winery has experimented with a variety of innovative methods to create the wines. The Del Dotto barrel program, for example, is one of the most highly regarded in the country, importing different types of oak from across the globe.

At Del Dotto, they strive to find the best artisan barrel makers or coopers in which to age their wines. The coopers used are like couture clothing designers. Each makes high quality barrels with their own unique styles and characteristics.

Since 1997, Dave and his team have been researching and testing oak barrels from around the world. With each passing year, they refine the oaks to create the smooth finishes associated with Del Dotto wines. In that time, they’ve influenced coopers to create designer barrels. They’ve also invented new styles of barrel—such as the V-grooved barrel—that give the wine 40 percent more flavor, and promoted use of the roasted U-grooved barrels using Missouri oak. Other barrels have relied on unique combinations from different forests, such as the barrel that uses oak from nine French forests to create Del Dotto’s 9 Oaks wine Dave and his staff educate guests, daily, on the important role that oak plays in seasoning wine.

They’ve also aged wine in clay vessels; experimented with yeast; blended different wines at different stages; toasted barrels to different degrees; cut back grapes in the field and the list goes on.

The result is what you taste, today, in the Barrel Tasting Experience—hands down, the most unique tasting experience you’ll encounter.

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Revered critic Robert Parker frequently doles out 95 points and above to Del Dotto wines, and recently two wines received the vaunted 100-point ratings.

Parker wrote of the estate’s wines: “The irrepressible David Del Dotto continues to offer a flamboyant presence in Napa Valley, but there is no discounting just how impressive his wines can be. His offerings are some of the more interesting and best made wines made in Napa Valley.”

The Villa del Lago estate produces world-class cabernet on Pritchard Hill. With a massive mouth feel and beautiful finish, you can taste the dark mountain fruits, along with hints of caramelized sugar and chocolate.

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Forests for Sourcing Oak When it comes to creating wine barrels, the wood, to a cooper, is as important as the grape is to a winemaker. Most often, the chosen wood is oak. In fact, if you research the most expensive wines in the world, you’ll discover that all of them were aged in oak.

Each oak is quite different from the next, just as each grape varietal is different than the next. The wood is influenced by climate, soil, topography and environment, all of which determine how porous or tight a grain is, which, in turn, determines how much flavor will make its way into the wine.

French oaks are, hands down, the most popular when it comes to wine barrels, and those oaks come from forests rich in history.

Some date back to the days of Napoleon, when they were planted for ship-building lumber. French oak is known to have tighter grains and less density, which leads to its more subtle, spicy flavors and firm, even silky tannins, with a full mouth feel.

Nevers Allier Troncais Centre Vosges Bertrange Jupilles Limousin

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American oak, in recent years, has been coming into its own, according to coopers. Ringing up at just about half the price of a French barrel, American barrels come from more than a dozen different states. Because the wood tends to be more dense, with looser grains, it imbues wine with more intense flavors, such as caramel, vanilla and coconut.

What does oak add to wine?

Oak can make or break a wine with the flavors it adds. Some common aromas that oak adds to wine include: •

Vanillan: The scent of vanilla.

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Lactones: A nose of coconut and oak.

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Eugenol and Isoeugenol: Hints of spice and cloves.

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Furfural and 5-Methylfurfural: Caramel and butterscotch-type sweetness.

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Guaiacol and 4-Methulguaiacol: Charred and spicy characteristics

Pennsylvania Minnesota Missouri Virginia California

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“Wine is a reduction sauce, the barrel is the spice rack. That is why it’s important to get barrels from all around the world. I’ve been doing this for 20 years, and the tastes are so different it’s mind-blowing.” ~Dave Del Dotto

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Map of the Del Dotto Wineries & Vineyards in Napa Valley

Howell Mountain 12 acres planted to cabernet sauvignon, cabernet franc & merlot St. Helena Mountain 12 acres planted to cabernet sauvignon Vineyard 887 9 acres planted to cabernet sauvignon Estate Winery & Caves Opened in 2007 Rutherford Estate 12 acres planted to cabernet sauvignon, cabernet franc, merlot & sangiovese Piazza Del Dotto Oakville 8.5 acres planted to cabernet sauvignon Villa del Lago 20 acres planted to cabernet sauvignon located on Pritchard Hill Del Dotto Historic Caves Hand dug in 1885 3.5 acres planted to merlot

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The Rutherford Estate Our Rutherford Estate was where it all began. The vineyard is located in the most northern part of the Rutherford Appellation. It was planted in 1990 and consists of 12 acres of cabernet sauvignon, cabernet franc, merlot and sangiovese. The soil consists of well-draining bale loam. The wine from this Estate property is typical of the Rutherford Appellation with bright fruit aromas, a broad mid palate and a classic earthy Rutherford dust and a chocolate finish. Our first vintage of cabernet sauvignon was produced from this property in 1993. We went on to produce some beautiful blends from this vineyard which include our Giovanni’s Tuscan Reserve and our stunning proprietary Bordeaux style blend called The David. This vineyard has been given consistent 92+ ratings over the years. Recently, the 2012 Giovanni’s Tuscan Reserve received 95 points and the 2012 David Rutherford 96 points from Robert Parker Jr.

Oakville Our Oakville Estate vineyards are the newest addition to our portfolio of vineyards located in the Oakville appellation. We planted 8 ½ acres of cabernet sauvignon located on Highway 29 on the valley floor in between Screaming Eagle and Harlan. The first vintage made was the 2009. The vineyard is divided into two blocks: the north and south.

The soils in the north block consist of clay and sandy loam and the south block is sandy loam. The characteristic quality of the fruit from this vineyard is ripe plum and sweet cassis, textured with aromas of terroir with silky and smooth tannins. It somewhat reminds us of the south block of Vineyard 887. This property is the location for our newest winery location, Piazza Del Dotto, anticipated to open in Spring of 2015. In Fall 2015 we just planted an additional 8 acres of cabernet sauvignon vines over the knoll off of Yountmill Road. This vineyard has also received consistent scores of 94+ ratings with the 2010 vintage receiving 98 points from Robert Parker Jr.

St. Helena Mountain The St. Helena Mountain cabernet sauvignon vineyard was added to our portfolio of wines in

the 2004 vintage. This world class vineyard is tucked up against the base of the Mayacamas Mountains on the west side of the St. Helena Appellation. The soil consists of deep sandy loam with great drainage. The grapes tend to be smaller berries that are very concentrated with rich, dark aromas, a strong mouth feel and long finish. This world class wine has consistently received accolades and great scores from Robert Parker Jr. and was awarded a 100 point score for the 2012 vintage. This cabernet is the backbone for our flagship cabernet sauvignon, “The Beast,” which also received 100 points.

Villa del Lago Villa Del Lago is our sister winery located on Pritchard Hill in Rutherford, Napa Valley. This

20 acre vineyard of cabernet sauvignon faces west and is just above Lake Hennessey. The soil is rocky, clay-loam on both the upper and lower slopes. The age of vines is about 15 years and is slowly being replanted in an effort to make the best wine possible. This world class cabernet has concentrated, lush mountain fruit characteristics of dark fruits with a full bodied, yet elegant mouth feel. This wine is offered to Del Dotto VIP members and is on allocation. Another highly rated vineyard receiving consistent 95 point scores from Robert Parker Jr.

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Above: St. Helena Mountain Vineyard.

Right: Villa del Lago vineyards overlooking Lake Hennessy. .

Howell Mountain The Howell Mountain vineyard was added to our portfolio in the 2004 vintage. The vineyard

is planted in mostly cabernet sauvignon with a small portion of cabernet franc and merlot.

Located in the famous Howell Mountain appellation at high elevation, bud break is much later than the valley floor and ripeness is achieved much later in the harvest. The white chalky mountain soils cause very small yields from the vineyard. The wines from this vineyard are deep, earthy and very terroir driven with overtones of dried flowers. The rich mid palate opens up to a mouth filling robust massive wine made for long aging potential. This vineyard also has received consistent 93+ scores from Mr. Parker.

Vineyard 887 Vineyard 887 was introduced to our portfolio for the 2004 vintage. It is planted in 9 acres

of cabernet sauvignon and is located in the south part of the St. Helena appellation about a mile away from our Rutherford Estate. It is on the west side of the valley floor with soils of deep, rich, sandy loam. The wines characteristics from this vineyard are concentrated yet elegant flavors of black fruit with a rich earthy core. This vineyard has been well received

by Del Dotto fans and has also received rave reviews. It was awarded a 98 point score by Robert Parker Jr. for the 2012 vintage.

Above: Howell Mountain Vineyard.

Left: Just before harvest at Vineyard 887.

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Appellation Map of the Cinghiale Vineyard Sonoma Coast

In January 2012 this new area was finally officially recognized by the U.S government as a special winemaking region and received its own AVA. This area is only 10 miles long and 5 miles wide consisting of 27,500 acres with only around 555 acres planted in grapes.

This small area contains a handful of vineyards that produce some of the very best and highest rated pinot noirs and chardonnays in the United States.

The rich history of Russian fur traders settling in these mountains by the sea, started the Fort called Ross. Their domestic pigs got lost in the moun­tains and eventually overtook the mountains turning into wild hogs.

The diverse soils and warm but moderate heat cooled off by sea breezy nights create the perfect climate to grow world class pinot noirs and chardonnays. We also have a limited amount of sauvignon blanc and syrah planted that are fantastic wines from this vineyard.

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Sonoma Coast Cinghiale The Del Dotto Cinghiale Vineyard (pronounced Ching-gee-a h-lee, Italian for wild boar) is now in a very special AVA (American Viticulture Area) named Fort Ross-Seaview, which lies within a larger area known as the Sonoma Coast. Overlooking the Pacific Ocean, it consists of 359 acres at the top of King’s Ridge in the Sonoma Coast appellation, and is planted with 43 acres of pinot noir, syrah, chardonnay and sauvignon blanc.

In an effort to highlight the award-winning terroir, it features a variety of pinot noir and chardonnay clones with lineages hailing from the top vineyards in Bur­gundy, as well as select top-rated clones from its neighbors in California.

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Del Dotto Estate Wines

Venice - 1750 AD

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he Veneto region of Italy is known as the Italian Bordeaux. Long before even the Greeks and then the Romans lived here, growing grapes and making wine was a tradition.

Venice would later become a busy port city, bringing wealth to the region, and helping to expand its wine industry, which would become internationally known. In 1885, the first school dedicated to growing wine opened in this area, and later, the first Strada del Vino or “wine road” would open, paving the way for visitors to explore the different flavors of the Veneto area.

Today, Veneto is smaller than Italy’s four other wine-producing regions, yet it produces the most wine. In fact, wine is said to be more popular than water, here, and local wine bars serve around 50,000 glasses a day. If you wish to explore the flavors of the more than 20 DOC zones, notable varietals from the region include the following: Prosecco Amarone Valpolicella Bardolino Soave

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Events & Lifestyle

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ore and more, the family is tasting food in addition to wine, having added to its regimen a dining program for VIPs that’s received a remarkable response. While the estate was being built, Dave spent many lunches at nearby Bouchon, savoring the creations of Joshua Schwartz. He got to know the chef, and was impressed by his background at highly regarded restaurants such as Bouley and Per Se, both in New York, and The French Laundry in Yountville.

Recently, Dave brought him on as Del Dotto’s resident chef to build artisanal menus around the flavors of the wine. Relying on fruits and vegetables from the estate’s four gardens, the cuisine is a reflection of the same attention to detail and quality that you see throughout the enterprise.

Executive Chef Joshua Schwartz is creating a remarkable food program to complement the many Del Dotto wines. In addition, Chef Schwartz is the force behind the winery’s house-made salumi, which is served with cheese following each tasting. “We just keep dialing in that beautiful lifestyle of right from the land to you,” says Dave. “It’s what they’ve always done in Italy, and you can taste the difference.”

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Joshua Schwartz Del Dotto Estate Executive Chef

Left: The salumi room, which guests can peek into during their Cave Tour Experience, is filled with house-cured meats—the perfect complement to the house-made wine.

Above: Tony Incontro - Salumist

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Il Futuro “I was able to bring our family’s history of winemaking back to life and offer it to my kids and make it more powerful than ever before.

Because that’s what wine is. That’s what wine does.”

—Dave Del Dotto

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el‌ Dotto Vineyards truly is a family business. While Dave serves as the face of the enterprise, his wife, Yolanda, oversees the finances; his son, Giovanni, runs the tasting room; and his daughter, Desiree, oversees the VIP and marketing programs.

The kids, now both in their early 30s, grew up in the business. Dave and Yolanda worked hard to teach them about food and wine, traveling around the globe and sharing wonderful meals together in some of the world’s best restaurants.

Today, those experiences have paid off. When there’s a new wine to taste, every family member is in attendance, taking notes and embarking on long discussions of the wine’s characteristics. “We all have our opinions and everybody has their own palate, but they all have good palates,” says Dave. “You know that after you train them for years.”

When he’s not at the Venetian estate or the caves, Dave is hard at work on the Del Dotto’s third tasting room, Piazza Del Dotto, which is in Yountville.

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Del Dotto Next Generation

Giovanni 188

Desiree 189

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P

iazza Del Dotto, a bright, sunlight-splashed space, will be modeled after a traditional Italian town square. “In Europe, the town square is where all of the action happens. It’s a gathering place, where friends and family celebrate and catch up on the latest news. We want to offer up that same sense of welcome—along with wine-fueled revelry—at Piazza Del Dotto,” says Dave. “We want the new winery to say to people, ‘Come in, sit down, stay awhile,’” says Dave.

A student of wine history, Dave has brought his research to life in the wine caves, which will depict the role of wine in society throughout the ages.

“At the same time, with this winery, in particular, we have our eyes towards the future,” says Dave.

“Times are changing, and so are wine drinkers. Our goal is to offer an enlightening, fun experience that wine lovers will want to return to, and bring their friends.”

When the winery project is complete, Dave will move on to something new. In true Del Dotto style, he has dozens of ideas he’s considering: a wine museum with interactive exhibits, new vintner experiments, purchasing new vineyards, adding more educational exhibits to the current wineries and more.

But he says the future of the winery is up to his children. Initially, the building of the estate was inspired by his family’s past. Now, to bring it full circle, it’s driven by his family’s future.

“I want to pass things down the line, and create a really good lifestyle for the family,” he says.

He and Yolanda have done all they can to teach and train their children in the Del Dotto legacy.

Dave has imparted lessons on the spirituality of wine; he’s shared the teachings he’s learned in the caves; he’s honed their palates and awakened in them a sense of travel and adventure; he’s passed on stories about their roots and his dreams for their future; he’s trained them to be free thinkers in Napa.

“Now,” says Dave, “ It’s all up to them.”

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A c k n o w l ed g e m en t s a n d P h ot o C r ed i t s This book would have never happened without the enthusiastic support of the Del Dotto family. Throughout our more than 30 years of being involved and enraptured by the pleasures of wine, we feel fortunate to have met Dave Del Dotto and personally experience his huge devotion and commitment to making wines that are extraordinary and sensual. It is an honor to have been chosen to assemble this work that attempts to represent Dave’s amazing vision, passion and commitment for wine.

Thanks to our editor, Kate Silver, who was invaluable in quickly understanding the scope and accurately interpreting the thoughts and voice of Dave for this project. Her input and feedback was always timely and spot on, helping make my job so much easier.

I also want to thank my wife, Carla, for her keen eye for detail and her positive input throughout the project.

Peter Bowers Executive Producer & Designer Photo Credits: Pages: 8,16,38,46,54,56,58,66,69,72,73,74,78,79,80,81,82,83,88,89,90,92,93,96,97,98,99,100,106,107,110,111,112,113,114,1 18,122,123,130,131,132,133,135, 179 John Klycinski Pages: 5,48,75,94,109,116,117,137,142,145,150,152,158,168,160,172,174.175,176 Randy Cordero, Cordero Studios Pages: 23,186,187 Christine Tomlinson Pages: Cover shot, 128, 145 bottom right, 154 M. J. Wickham Photography Page: 34 Francesco Carucci Page: 136 The Silvermans Page: 161 Nadalie Tonnelerie Francaise Pages: 176, 177 Marc Fiorito, Gamma Nine Photography

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