2021 Giornata Il Campo Bianco, Paso Robles, California (750ml)
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A Monthly Wine Club Selection
A real crowd-pleaser. Broad and round yet poised—like a California Chardonnay in weight and texture, but without the oak. Flavors of juicy yellow apple, apricot and ripe melon. In a word: seductive.
Being a proud Italian American, Brian Terrizzi grew up with a love and fascination for all things Italian, especially when it came to food and wine. His career in wine started at Rosenblum Cellars across the bay in Alameda. His second job was working in Tuscany with Paolo DeMarchi at Isole e Olena, followed by travel throughout Italy to learn its old-world winemaking traditions. Back in California, he enrolled in the enology program at Fresno State University where he met his future wife, Stephanie, who was studying for a degree in Enology, Chemistry and Plant Sciences. With Stephanie's vast experience managing vineyards in Napa, Sonoma and the Central Valley plus Brian's winemaking skills, they co-founded Broadside Wines with partner Chris Brockway. Giornata in Paso Robles followed a few years later, and was the realization of a mutual dream of creating a label focused exclusively on Italian varietals. The name is taken from an Italian art term meaning 'a day's work'. Giornata sources Italian grapes from select sites along the Central Coast, including the organically certiﬁed Luna Matta Vineyard which Stephanie manages. In modeling their winemaking approach after their beloved Italian producers, Brian and Stephanie pick their grapes at lower sugar levels, handle the must gently in the cellar and strive to showcase balance and subtlety rather than intensity and extraction.
The 'Il Campo' Bianco bottling is made up of mostly Falanghina (72%) from the Castoro Jack Knife Vineyard in the Estrella District of Paso Robles. The balance is Pinot Grigio (28%) from the Santa Margarita Vineyard in southern-most part of Paso Robles. The Falanghina grows on silty clay-loam with excellent drainage on a 50% slope facing Northeast. The vines are own-rooted and are organically-farmed. The Pinot Grigio grows on soils made up of ancient seabed, shale and rocky alluvium at an elevation of 1200 feet. After harvest the grapes were destemmed, crushed and soaked on skins for a few hours. They were then small-basket pressed into stainless steel and fermented using native yeasts.