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Cenar en viñedos en el valle de Napa

Cenar en viñedos en el valle de Napa



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Los expertos en hoteles boutique y los gourmets de Mr & Mrs Smith levantan una copa por algunas de las mejores bodegas y restaurantes del Valle de Napa ...

El Valle de Napa es un territorio gastronómico serio. Acre tras acre de ladera bordeada de viñedos hace que la región sea el corazón de la producción de vino de los EE. UU., Pero ¿de qué sirve una botella de tinto afrutado sin comida para hacerle justicia? Afortunadamente, algunos de los mejores restaurantes de California también llaman hogar a Napa Valley, ya que toman los ingredientes orgánicos de temporada de la zona y los elaboran en una fantástica cocina de influencia francesa.

Vino

Los enófilos, prepárense: hay alrededor de 300 bodegas para trabajar (podría tomar un par de viajes). Para un recorrido sin interrupciones por algunos de los mejores, diríjase a Swanson en el distrito de Oakville

, la exclusiva bodega Altamura en Wooden Valley, o Kuleto Estate en St Helena. Asegúrese de reservar con anticipación.

Cenar

En Calistoga, está cerca de un exceso de los famosos restaurantes de Napa. Si desea probar la famosa comida en The French Laundry de Thomas Keller, deberá reservar con uno o dos meses de anticipación y traer una billetera bien llena: el menú fijo comienza en $ 240 por persona. La Toque en el centro de Napa también está suscrito en exceso, gracias a su siempre excelente menú de víveres del Valle (pruebe el menú de degustación de cinco platos) y su excelente selección de vinos. Siguiendo el modelo de un bistró tradicional de Lyon, Bouchon en Yountville es la hermana más joven, más sexy (y más barata) de French Laundry. Compre pan caliente del horno en Bouchon Bakery, al lado. Para las hamburguesas, Mustard's Grill en Napa debería ser la primera de la lista, mientras que para las carnes y mariscos de buena calidad, Press en St Helena es la opción de los conocedores.

Reclinar

Si busca un lugar elegante en el que acostarse, un lugar que combine la hospitalidad clásica de Cali con gustos tentadores, pruebe estos hotspots de hoteles en Valley.

Maravilla modernista, The Carneros Inn en Santa Rosa tiene un cuarteto de atractivos culinarios: el Boon Fly Café para almuerzos informales (y donas increíbles), el Hilltop Dining Room para vistas conmovedoras de los viñedos, Market, una tienda que ofrece vinos locales y elementos esenciales para pícnic , y The Farm, que sirve platos principales

como risotto de langosta y filete de ternera con médula ósea en un salón al aire libre con chimeneas de leña.

Entre el río Napa y Silverado Trail, Milliken Creek Inn & Spa es una casa de campo de madera clásica ubicada en un mar de tres acres de césped y arces. Como era de esperar en el umbral de la región vinícola de California, la bodega es una tentación enorme, y los viticultores cargados de botellas la visitan todos los días durante la "hora mágica" para ofrecer degustaciones, generalmente acompañadas de una cantidad intimidante de fruta y quesos finos.

Tejido a la perfección en el bosque, junto a su propio viñedo, Calistoga Ranch (en la foto) es un grupo de cabañas de madera de lujo con un restaurante en su corazón. El luminoso Lakehouse, con vigas de madera, elabora platos californianos frescos que incluyen mollejas crujientes, cortes de primera calidad y mariscos, todos de origen local y meticulosamente diseñados para complementar la voluminosa lista de vinos. Si no tiene la suerte de tener una cena en la cueva del vino con candelabros, al menos tome una mesa en la terraza para que pueda ver el lago.

Para obtener más información privilegiada y para reservar su próximo viaje, llame a los expertos en viajes de Mr & Mrs Smith al 1-800 464-2040.

(Todas las fotos son cortesía de Mr and Mrs Smith Hotels)


Vinos y cenas en Napa, estilo familiar de Altamura

2 de 9 La familia Altamura, de izquierda a derecha, Giancarlo, su madre Karen, su esposo Frank Sr. y Frank Jr., en sus viñedos en Yountville, California, el domingo 9 de marzo de 2014. Sarah Rice / Especial para The Crónica Mostrar más Mostrar menos

4 de 9 Ovejas en su corral en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

5 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

7 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

8 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

A menos de 10 millas de la ciudad de Napa, Wooden Valley ocupa un tramo de 2 millas de colinas onduladas y exuberantes tierras de cultivo, donde ciruelas, peras y nueces salpican la tierra y las uvas crecen en abundancia.

En su corazón se encuentra la Bodega Altamura.

Una operación familiar, la bodega es la única de su tipo en este lugar escondido, apartado de la calle sin ningún cartel que anuncie su presencia. Sin embargo, sus propietarios están fuera del radar.

En los partidos de Wine Country, toda la familia Altamura - Frank su esposa, Karen y sus hijos Frank Jr., 27 y Giancarlo, 25 - nacieron y se criaron en Napa. Frank y Karen comenzaron la bodega en su propiedad de Wooden Valley en 1985, pero no fue hasta que abrieron su popular restaurante de Yountville, Ciccio, a fines de 2012 que la afable familia solidificó su lugar en el centro de la escena del Valle de Napa.

Para preguntarle al patriarca Frank, ambos negocios ocurrieron sin mucha fanfarria o, para el caso, un plan de cualquier tipo.

"No tenía ningún plan", admite Altamura. "Pensé que tal vez si tenía suerte podría cultivar uvas y venderlas. Y luego el siguiente paso fue hacer un poco de vino, y salió bien, así que hice un poco más".

Siempre apasionado por la agricultura, la comida y la cocina, veía el restaurante como un paso natural. Aún así, dice, fue algo espontáneo: arrendó el edificio antes de decidirse por un concepto o chef.

Tienda de comestibles vieja

Construido en 1916, el pequeño edificio de madera en el extremo norte de Yountville era un supermercado italiano que Frank solía visitar cuando era niño. Aunque ha albergado otras empresas desde entonces, siempre sintió una conexión con el original. Entonces, cuando estuvo disponible hace unos años, sintió un tirón intrínseco para asegurar el contrato de arrendamiento. Lo que haría con el lugar vendría más tarde.

Aunque fue tres décadas antes, la puesta en marcha de la bodega familiar también fue consecuencia directa de la adquisición de terrenos que la precedió.

La propiedad de 400 acres ha pertenecido a la familia desde 1855, cuando los parientes de Karen vinieron de Kentucky en una carreta tirada por bueyes y se establecieron en ella. En ese momento, sus antepasados ​​lo usaban principalmente para criar ganado.

Ese era el linaje de su madre. El lado de su padre llegó a los Estados Unidos desde Génova, Italia. Los abuelos de Frank también llegaron alrededor del cambio de siglo, desde Puglia. Ambas familias estaban en el Valle de Napa en la década de 1940 y se conocían bien, incluso hasta el punto de que los padres de Frank y Karen las establecieron. Llevan casados ​​32 años.

Cuando murió la madre de Karen, el rancho de Wooden Valley, en ese momento en gran parte sin uso, quedó en manos de los recién casados. Frank había estado aprendiendo sobre viticultura y elaboración del vino, abriéndose camino a través de algunos viñedos diferentes, entre ellos Sterling, Trefethen y Caymus.

"Ellos sabían, dejándonos a nosotros, que haríamos algo con eso. Y que lo mantendríamos en la familia", dice Frank.

Si su hijo menor, Giancarlo, es una indicación, lo han hecho. Graduado de Cal Poly San Luis Obispo con especialización en vinificación y viticultura, Giancarlo dice que nunca hubo ninguna duda de que terminaría en el negocio.

"Siempre me ha gustado estar al aire libre, estar aquí", dice Giancarlo, inspeccionando la tierra.

Buenos recuerdos

Las ciencias de la escuela secundaria no solo despertaron su interés, dice, sino que tiene un profundo apego a Wooden Valley, y recuerda los días de la infancia corriendo con amigos mientras papá cocinaba perritos calientes en el edificio de la bodega. "Solíamos jugar al paintball en las colinas", recuerda.

Ahora, junto con Frank, Giancarlo desempeña un papel en todos los aspectos del negocio. Se ocupa de la elaboración del vino, hace gran parte de la siembra, trabaja de bar en el restaurante por la noche y hace la mayor parte de la masa de la pizza.

"Pensé que ser barman algunas noches a la semana para él era realmente bueno", dice Frank, "conocer los perfiles de sabor del vino y la comida, escuchar comentarios y simplemente interactuar con la gente. Puede quedarse atrapado en Wooden Valley con bastante facilidad . "

Para Frank era importante que todos los miembros de la familia pudieran participar si esa era su elección.

“Al principio, cuando se me ocurrió la idea de hacer el restaurante, les dije a los dos chicos: 'Si quieren ser socios, tienen que poner dinero y tienen que trabajar'. Y eso es lo que hicieron ".

Las responsabilidades familiares están divididas, con Frank y Giancarlo haciendo el trabajo creativo y práctico, y Karen y Frank Jr., o "Frankie", un ingeniero de software, se encargan de los libros y, como dice cariñosamente el anciano Frank, el " basura informática ".

"Nos mantienen fuera de problemas", bromea el patriarca, admitiendo que les permite a él y a Giancarlo hacer las cosas divertidas.

Y para una operación pequeña, hay mucho trabajo por hacer, en el restaurante y especialmente en Wooden Valley.

Aproximadamente 60 de las 400 acres están en vid, en su mayoría uvas rojas, incluidas variedades italianas como Negroamaro y Sangiovese. Solo se planta una pequeña parcela en Sauvignon Blanc.

Producto Wooden Valley

Los vinos son 100 por ciento varietales sin mezcla. "Entonces, lo que sea que salga del rancho ese año, es una buena expresión de lo que está sucediendo en Wooden Valley en ese momento", dice Frank.

La bodega se encuentra a 800 pies, con ocho o nueve tipos de suelo.

"Hay muchas variables en este rancho que son todas partes diferentes del Valle de Napa", dice Frank. "Tenemos mucha suerte de tener eso".


Vinos y cenas en Napa, estilo familiar de Altamura

2 de 9 La familia Altamura, de izquierda a derecha, Giancarlo, su madre Karen, su esposo Frank Sr. y Frank Jr., en sus viñedos en Yountville, California, el domingo 9 de marzo de 2014. Sarah Rice / Especial para The Crónica Mostrar más Mostrar menos

4 de 9 Ovejas en su corral en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

5 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

7 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

8 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

A menos de 10 millas de la ciudad de Napa, Wooden Valley ocupa un tramo de 2 millas de colinas y exuberantes tierras de cultivo, donde ciruelas, peras y nueces salpican la tierra y las uvas crecen en abundancia.

En su corazón se encuentra la Bodega Altamura.

Una operación familiar, la bodega es la única de su tipo en este lugar escondido, apartado de la calle sin ningún cartel que anuncie su presencia. Sin embargo, sus propietarios están fuera del radar.

En los partidos de Wine Country, toda la familia Altamura - Frank su esposa, Karen y sus hijos Frank Jr., 27 y Giancarlo, 25 - nacieron y se criaron en Napa. Frank y Karen comenzaron la bodega en su propiedad de Wooden Valley en 1985, pero no fue hasta que abrieron su popular restaurante de Yountville, Ciccio, a fines de 2012 que la afable familia solidificó su lugar en el centro de la escena del Valle de Napa.

Para preguntarle al patriarca Frank, ambos negocios ocurrieron sin mucha fanfarria o, para el caso, un plan de cualquier tipo.

"No tenía ningún plan", admite Altamura. "Pensé que tal vez si tenía suerte podría cultivar uvas y venderlas. Y luego el siguiente paso fue hacer un poco de vino, y salió bien, así que hice un poco más".

Siempre apasionado por la agricultura, la comida y la cocina, veía el restaurante como un paso natural. Aún así, dice, fue algo espontáneo: arrendó el edificio antes de decidirse por un concepto o chef.

Abarrotes viejos

Construido en 1916, el pequeño edificio de madera en el extremo norte de Yountville era un supermercado italiano que Frank solía visitar cuando era niño. Aunque ha albergado otras empresas desde entonces, siempre sintió una conexión con el original. Entonces, cuando estuvo disponible hace unos años, sintió un tirón intrínseco para asegurar el contrato de arrendamiento. Lo que haría con el lugar vendría más tarde.

Aunque fue tres décadas antes, la puesta en marcha de la bodega familiar también fue resultado directo de la adquisición de terrenos que la precedió.

La propiedad de 400 acres ha pertenecido a la familia desde 1855, cuando los parientes de Karen vinieron de Kentucky en una carreta tirada por bueyes y se establecieron en ella. En ese momento, sus antepasados ​​lo usaban principalmente para criar ganado.

Ese era el linaje de su madre. El lado de su padre llegó a los Estados Unidos desde Génova, Italia. Los abuelos de Frank también llegaron a principios de siglo, desde Puglia. Ambas familias estaban en el Valle de Napa en la década de 1940 y se conocían bien, incluso hasta el punto de que los padres de Frank y Karen las establecieron. Llevan casados ​​32 años.

Cuando murió la madre de Karen, el rancho de Wooden Valley, en ese momento en gran parte sin uso, quedó en manos de los recién casados. Frank había estado aprendiendo sobre viticultura y elaboración del vino, abriéndose camino a través de algunos viñedos diferentes, entre ellos Sterling, Trefethen y Caymus.

"Ellos sabían, dejándonos a nosotros, que haríamos algo con eso. Y que lo mantendríamos en la familia", dice Frank.

Si su hijo menor, Giancarlo, es una indicación, lo han hecho. Graduado de Cal Poly San Luis Obispo con especialización en vinificación y viticultura, Giancarlo dice que nunca hubo ninguna duda de que terminaría en el negocio.

"Siempre me ha gustado estar al aire libre, estar aquí", dice Giancarlo, inspeccionando la tierra.

Buenos recuerdos

Las ciencias de la escuela secundaria no solo despertaron su interés, dice, sino que también tiene un profundo apego a Wooden Valley, y recuerda los días de la infancia corriendo con amigos mientras papá cocinaba perritos calientes en el edificio de la bodega. "Solíamos jugar al paintball en las colinas", recuerda.

Ahora, junto con Frank, Giancarlo juega un papel en todos los aspectos del negocio. Se ocupa de la elaboración del vino, hace gran parte de la siembra, trabaja de bar en el restaurante por la noche y hace la mayor parte de la masa de la pizza.

"Pensé que ser camarero algunas noches a la semana para él era realmente bueno", dice Frank, "conocer los perfiles de sabor del vino y la comida, escuchar comentarios y simplemente interactuar con la gente. Puede quedarse atrapado en Wooden Valley con bastante facilidad . "

Para Frank era importante que todos los miembros de la familia pudieran participar si esa era su elección.

“Al principio, cuando se me ocurrió la idea de hacer el restaurante, les dije a los dos chicos: 'Si quieres ser socio, tienes que poner dinero y tienes que trabajar'. Y eso es lo que hicieron ".

Las responsabilidades familiares están divididas, con Frank y Giancarlo haciendo el trabajo creativo y práctico, y Karen y Frank Jr., o "Frankie", un ingeniero de software, se encargan de los libros y, como dice cariñosamente el anciano Frank, el " basura informática ".

"Nos mantienen fuera de problemas", bromea el patriarca, admitiendo que les permite a él y a Giancarlo hacer las cosas divertidas.

Y para una operación pequeña, hay mucho trabajo por hacer, en el restaurante y especialmente en Wooden Valley.

Aproximadamente 60 de las 400 acres están en vid, en su mayoría uvas rojas, incluidas variedades italianas como Negroamaro y Sangiovese. Solo se planta una pequeña parcela en Sauvignon Blanc.

Producto Wooden Valley

Los vinos son 100 por ciento varietales sin mezcla. "Entonces, lo que sea que salga del rancho ese año, es una buena expresión de lo que está sucediendo en Wooden Valley en ese momento", dice Frank.

La bodega se encuentra a 800 pies, con ocho o nueve tipos de suelo.

"Hay muchas variables en este rancho que son todas partes diferentes del Valle de Napa", dice Frank. "Somos muy afortunados de tener eso".


Vinos y cenas en Napa, estilo familiar de Altamura

2 de 9 La familia Altamura, de izquierda a derecha, Giancarlo, su madre Karen, su esposo Frank Sr. y Frank Jr., en sus viñedos en Yountville, California, el domingo 9 de marzo de 2014. Sarah Rice / Especial para The Crónica Mostrar más Mostrar menos

4 de 9 Ovejas en su corral en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

5 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

7 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

8 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

A menos de 10 millas de la ciudad de Napa, Wooden Valley ocupa un tramo de 2 millas de colinas y exuberantes tierras de cultivo, donde ciruelas, peras y nueces salpican la tierra y las uvas crecen en abundancia.

En su corazón se encuentra la Bodega Altamura.

Una operación familiar, la bodega es la única de su tipo en este lugar escondido, apartado de la calle sin ningún cartel que anuncie su presencia. Sin embargo, sus propietarios están fuera del radar.

En los partidos de Wine Country, toda la familia Altamura - Frank su esposa, Karen y sus hijos Frank Jr., 27 y Giancarlo, 25 - nacieron y se criaron en Napa. Frank y Karen comenzaron la bodega en su propiedad de Wooden Valley en 1985, pero no fue hasta que abrieron su popular restaurante de Yountville, Ciccio, a fines de 2012 que la afable familia solidificó su lugar en el centro de la escena del Valle de Napa.

Para preguntarle al patriarca Frank, ambos negocios ocurrieron sin mucha fanfarria o, para el caso, un plan de cualquier tipo.

"No tenía ningún plan", admite Altamura. "Pensé que tal vez si tenía suerte podría cultivar uvas y venderlas. Y luego el siguiente paso fue hacer un poco de vino, y salió bien, así que hice un poco más".

Siempre apasionado por la agricultura, la comida y la cocina, veía el restaurante como un paso natural. Aún así, dice, fue algo espontáneo: arrendó el edificio antes de decidirse por un concepto o chef.

Tienda de comestibles vieja

Construido en 1916, el pequeño edificio de madera en el extremo norte de Yountville era un supermercado italiano que Frank solía visitar cuando era niño. Aunque ha albergado otras empresas desde entonces, siempre sintió una conexión con el original. Entonces, cuando estuvo disponible hace unos años, sintió un tirón intrínseco para asegurar el contrato de arrendamiento. Lo que haría con el lugar vendría más tarde.

Aunque fue tres décadas antes, la puesta en marcha de la bodega familiar también fue resultado directo de la adquisición de terrenos que la precedió.

La propiedad de 400 acres ha pertenecido a la familia desde 1855, cuando los parientes de Karen llegaron de Kentucky en una carreta tirada por bueyes y se establecieron en ella. En ese momento, sus antepasados ​​lo usaban principalmente para criar ganado.

Ese era el linaje de su madre. El lado de su padre llegó a los Estados Unidos desde Génova, Italia. Los abuelos de Frank también llegaron a principios de siglo, desde Puglia. Ambas familias estaban en el Valle de Napa en la década de 1940 y se conocían bien, incluso hasta el punto de que los padres de Frank y Karen las establecieron. Llevan casados ​​32 años.

Cuando murió la madre de Karen, el rancho de Wooden Valley, en ese momento en gran parte sin uso, quedó en manos de los recién casados. Frank había estado aprendiendo sobre viticultura y elaboración del vino, abriéndose camino a través de algunos viñedos diferentes, entre ellos Sterling, Trefethen y Caymus.

"Ellos sabían, dejándonos a nosotros, que haríamos algo con eso. Y que lo mantendríamos en la familia", dice Frank.

Si su hijo menor, Giancarlo, es una indicación, lo han hecho. Graduado de Cal Poly San Luis Obispo con un enfoque en la elaboración del vino y la viticultura, Giancarlo dice que nunca hubo ninguna duda de que terminaría en el negocio.

"Siempre me ha gustado estar al aire libre, estar aquí", dice Giancarlo, inspeccionando la tierra.

Buenos recuerdos

No solo las ciencias de la escuela secundaria despertaron su interés, dice, sino que tiene un profundo apego a Wooden Valley, y recuerda los días de la infancia corriendo con amigos mientras papá cocinaba perritos calientes en el edificio de la bodega. "Solíamos jugar al paintball en las colinas", recuerda.

Ahora, junto con Frank, Giancarlo desempeña un papel en todos los aspectos del negocio. Se ocupa de la elaboración del vino, hace gran parte de la siembra, trabaja de bar en el restaurante por la noche y hace la mayor parte de la masa de la pizza.

"Pensé que ser barman algunas noches a la semana para él era realmente bueno", dice Frank, "conocer los perfiles de sabor del vino y la comida, escuchar comentarios y simplemente interactuar con la gente. Puede quedarse atrapado en Wooden Valley con bastante facilidad . "

Para Frank era importante que todos los miembros de la familia pudieran participar si esa era su elección.

“Al principio, cuando se me ocurrió la idea de hacer el restaurante, les dije a los dos chicos: 'Si quieren ser socios, tienen que poner dinero y tienen que trabajar'. Y eso es lo que hicieron ".

Las responsabilidades familiares están divididas, con Frank y Giancarlo haciendo el trabajo creativo y práctico, y Karen y Frank Jr., o "Frankie", un ingeniero de software, se encargan de los libros y, como dice cariñosamente el anciano Frank, el " basura informática ".

"Nos mantienen fuera de problemas", bromea el patriarca, admitiendo que les permite a él y a Giancarlo hacer las cosas divertidas.

Y para una operación pequeña, hay mucho trabajo por hacer, en el restaurante y especialmente en Wooden Valley.

Aproximadamente 60 de las 400 acres están en vid, en su mayoría uvas rojas, incluidas variedades italianas como Negroamaro y Sangiovese. Solo se planta una pequeña parcela en Sauvignon Blanc.

Producto Wooden Valley

Los vinos son 100 por ciento varietales sin mezcla. "Entonces, lo que sea que salga del rancho ese año, es una buena expresión de lo que está sucediendo en Wooden Valley en ese momento", dice Frank.

La bodega se encuentra a 800 pies, con ocho o nueve tipos de suelo.

"Hay muchas variables en este rancho que son todas partes diferentes del Valle de Napa", dice Frank. "Tenemos mucha suerte de tener eso".


Vinos y cenas en Napa, estilo familiar de Altamura

2 de 9 La familia Altamura, de izquierda a derecha, Giancarlo, su madre Karen, su esposo Frank Sr. y Frank Jr., en sus viñedos en Yountville, California, el domingo 9 de marzo de 2014. Sarah Rice / Especial para The Crónica Mostrar más Mostrar menos

4 de 9 Ovejas en su corral en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

5 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

7 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

8 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

A menos de 10 millas de la ciudad de Napa, Wooden Valley ocupa un tramo de 2 millas de colinas onduladas y exuberantes tierras de cultivo, donde ciruelas, peras y nueces salpican la tierra y las uvas crecen en abundancia.

En su corazón se encuentra la Bodega Altamura.

Una operación familiar, la bodega es la única de su tipo en este lugar escondido, apartado de la calle sin ningún cartel que anuncie su presencia. Sin embargo, sus propietarios están fuera del radar.

En los partidos de Wine Country, toda la familia Altamura - Frank su esposa, Karen y sus hijos Frank Jr., 27 y Giancarlo, 25 - nacieron y se criaron en Napa. Frank y Karen comenzaron la bodega en su propiedad de Wooden Valley en 1985, pero no fue hasta que abrieron su popular restaurante de Yountville, Ciccio, a fines de 2012 que la afable familia solidificó su lugar en el centro de la escena del Valle de Napa.

Para preguntarle al patriarca Frank, ambos negocios ocurrieron sin mucha fanfarria o, para el caso, un plan de cualquier tipo.

"No tenía ningún plan", admite Altamura. "Pensé que tal vez si tenía suerte podría cultivar uvas y venderlas. Y luego el siguiente paso fue hacer un poco de vino, y salió bien, así que hice un poco más".

Siempre apasionado por la agricultura, la comida y la cocina, veía el restaurante como un paso natural. Aún así, dice, fue algo espontáneo: arrendó el edificio antes de decidirse por un concepto o chef.

Abarrotes viejos

Construido en 1916, el pequeño edificio de madera en el extremo norte de Yountville era un supermercado italiano que Frank solía visitar cuando era niño. Aunque ha albergado otras empresas desde entonces, siempre sintió una conexión con el original. Entonces, cuando estuvo disponible hace unos años, sintió un tirón intrínseco para asegurar el contrato de arrendamiento. Lo que haría con el lugar vendría más tarde.

Aunque fue tres décadas antes, la puesta en marcha de la bodega familiar también fue consecuencia directa de la adquisición de terrenos que la precedió.

La propiedad de 400 acres ha pertenecido a la familia desde 1855, cuando los parientes de Karen llegaron de Kentucky en una carreta tirada por bueyes y se establecieron en ella. En ese momento, sus antepasados ​​lo usaban principalmente para criar ganado.

Ese era el linaje de su madre. El lado de su padre llegó a los Estados Unidos desde Génova, Italia. Los abuelos de Frank también llegaron a principios de siglo, desde Puglia. Ambas familias estaban en el Valle de Napa en la década de 1940 y se conocían bien, incluso hasta el punto de que los padres de Frank y Karen las establecieron. Llevan casados ​​32 años.

Cuando murió la madre de Karen, el rancho de Wooden Valley, en ese momento en gran parte sin uso, quedó en manos de los recién casados. Frank había estado aprendiendo sobre viticultura y elaboración del vino, abriéndose camino a través de algunos viñedos diferentes, entre ellos Sterling, Trefethen y Caymus.

"Ellos sabían, dejándonos a nosotros, que haríamos algo con eso. Y que lo mantendríamos en la familia", dice Frank.

Si su hijo menor, Giancarlo, es una indicación, lo han hecho. Graduado de Cal Poly San Luis Obispo con un enfoque en la elaboración del vino y la viticultura, Giancarlo dice que nunca hubo ninguna duda de que terminaría en el negocio.

"Siempre me ha gustado estar al aire libre, estar aquí", dice Giancarlo, inspeccionando la tierra.

Buenos recuerdos

No solo las ciencias de la escuela secundaria despertaron su interés, dice, sino que tiene un profundo apego a Wooden Valley, y recuerda los días de la infancia corriendo con amigos mientras papá cocinaba perritos calientes en el edificio de la bodega. "Solíamos jugar al paintball en las colinas", recuerda.

Ahora, junto con Frank, Giancarlo juega un papel en todos los aspectos del negocio. Se ocupa de la elaboración del vino, se encarga de la siembra, trabaja de bar en el restaurante por la noche y hace la mayor parte de la masa de la pizza.

"Pensé que ser barman algunas noches a la semana para él era realmente bueno", dice Frank, "conocer los perfiles de sabor del vino y la comida, escuchar comentarios y simplemente interactuar con la gente. Puede quedarse atrapado en Wooden Valley con bastante facilidad . "

Para Frank era importante que todos los miembros de la familia pudieran participar si esa era su elección.

“Al principio, cuando se me ocurrió la idea de hacer el restaurante, les dije a los dos chicos: 'Si quieres ser socio, tienes que poner dinero y tienes que trabajar'. Y eso es lo que hicieron ".

Las responsabilidades familiares están divididas, con Frank y Giancarlo haciendo el trabajo creativo y práctico, y Karen y Frank Jr., o "Frankie", un ingeniero de software, se encargan de los libros y, como dice cariñosamente el anciano Frank, el " basura informática ".

"Nos mantienen fuera de problemas", bromea el patriarca, admitiendo que les permite a él y a Giancarlo hacer las cosas divertidas.

Y para una operación pequeña, hay mucho trabajo por hacer, en el restaurante y especialmente en Wooden Valley.

Aproximadamente 60 de las 400 acres están en vid, en su mayoría uvas rojas, incluidas variedades italianas como Negroamaro y Sangiovese. Solo se planta una pequeña parcela en Sauvignon Blanc.

Producto Wooden Valley

Los vinos son 100 por ciento varietales sin mezcla. "Entonces, lo que sea que salga del rancho ese año, es una buena expresión de lo que está sucediendo en Wooden Valley en ese momento", dice Frank.

La bodega se encuentra a 800 pies, con ocho o nueve tipos de suelo.

"Hay muchas variables en este rancho que son todas partes diferentes del Valle de Napa", dice Frank. "Somos muy afortunados de tener eso".


Vinos y cenas en Napa, estilo familiar de Altamura

2 de 9 La familia Altamura, de izquierda a derecha, Giancarlo, su madre Karen, su esposo Frank Sr. y Frank Jr., en sus viñedos en Yountville, California, el domingo 9 de marzo de 2014. Sarah Rice / Especial para The Crónica Mostrar más Mostrar menos

4 de 9 Ovejas en su corral en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

5 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

7 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

8 de 9 El viejo camión rancho se encuentra en los viñedos de la familia Altamura en Yountville, California, el domingo 9 de marzo de 2014. Los Altamura, viticultores desde hace mucho tiempo, tienen un nuevo restaurante en Yountville llamado Ciccio. Sarah Rice / Especial para The Chronicle Mostrar más Mostrar menos

A menos de 10 millas de la ciudad de Napa, Wooden Valley ocupa un tramo de 2 millas de colinas onduladas y exuberantes tierras de cultivo, donde ciruelas, peras y nueces salpican la tierra y las uvas crecen en abundancia.

En su corazón se encuentra la Bodega Altamura.

Una operación familiar, la bodega es la única de su tipo en este lugar escondido, apartado de la calle sin ningún cartel que anuncie su presencia. Yet, its owners are anything but off the radar.

Wine Country fixtures, the entire Altamura family - Frank his wife, Karen and sons Frank Jr., 27 and Giancarlo, 25 - were born and raised in Napa. Frank and Karen started the winery at their Wooden Valley property in 1985, but it wasn't until they opened their popular Yountville restaurant, Ciccio, in late 2012 that the affable family solidified their place at the center of the Napa Valley scene.

To ask patriarch Frank, both businesses happened without much fanfare - or, for that matter, a blueprint of any kind.

"I had no plan," Altamura admits. "I thought maybe if I was lucky I could grow grapes and sell them. And then the next step was making a little bit of wine, and that turned out OK, so I made a little more."

Always passionate about farming, food and cooking, he viewed the restaurant as a natural step. Still, he says, it was somewhat spontaneous - he leased the building before deciding on a concept or chef.

Old grocery

Built in 1916, the small wooden building at the north end of Yountville was an Italian grocery that Frank used to visit as a child. Although it has housed other businesses since, he always felt a connection to the original. So when it became available a few years ago, he felt an intrinsic pull to tie down the lease. What he'd do with the place would come later.

Although it was three decades earlier, the launch of the family winery also was a direct result of the land acquisition that preceded it.

The 400-acre property has been in the family since 1855, when Karen's relatives came from Kentucky in an ox-pulled wagon and settled on it. At the time, her ancestors used it mainly to raise cattle.

That was her mother's lineage. Her father's side came to the United States from Genoa, Italy Frank's grandparents came around the turn of the century as well, from Puglia. Both families were in the Napa Valley by the 1940s and knew each other well - even to the point that Frank and Karen's parents set them up. They've been married for 32 years.

When Karen's mother died, the Wooden Valley ranch, at that point largely unused, was left to the newlyweds. Frank had been learning about viticulture and winemaking, working his way through a few different vineyards - Sterling, Trefethen and Caymus among them.

"They knew, leaving it to us, that we'd do something with it. And that we'd keep it in the family," Frank says.

If younger son Giancarlo is any indication, they've done just that. A graduate of Cal Poly San Luis Obispo with a focus on winemaking and viticulture, Giancarlo says there was never any doubt he'd end up in the business.

"I've always loved being outside, being out here," Giancarlo says, surveying the land.

Fond memories

Not only did high school sciences pique his interest, he says, but he has a deep attachment to Wooden Valley, remembering childhood days running around with friends while Dad grilled hot dogs from the winery building. "We used to play paintball in the hills," he reminisces.

Now, alongside Frank, Giancarlo plays a role in every aspect of the business. He's hands-on with the winemaking, does much of the planting, bartends at the restaurant at night and makes most of the pizza dough.

"I thought bartending a few nights a week for him was really good," Frank says, "getting to know the flavor profiles of the wine and food, hearing comments and just interacting with people. You can get stuck out in Wooden Valley pretty easily."

It was important to Frank that everyone in the family could get involved if that was their choice.

"In the beginning, when I got the idea to do the restaurant, I said to both boys, 'If you want to be a partner, you have to put money in, and you have to work.' And that's what they did."

Family responsibilities are split, with Frank and Giancarlo doing the creative hands-on work, and Karen and Frank Jr., or "Frankie" - a software engineer - taking care of the books and, as the elder Frank lovingly puts it, the "computer crap."

"They keep us out of trouble," jokes the patriarch, admitting that it allows him and Giancarlo to do the fun stuff.

And for a small operation, there's plenty of work to be done, in the restaurant and especially in Wooden Valley.

About 60 of the 400 acres are in vine, mostly red grapes, including Italian varieties like Negroamaro and Sangiovese. Only a small plot is planted in Sauvignon Blanc.

Wooden Valley product

The wines are 100 percent varietals no blending. "So whatever comes off the ranch that year, it's a good expression of what's going on in Wooden Valley at that time," Frank says.

The winery sits at 800 feet, with eight or nine types of soil.

"There are a lot of variables on this one ranch that are all different parts of Napa Valley," says Frank. "We're very lucky to have that."


Wining and dining in Napa, Altamura family style

2 of 9 The Altamura family, from left, Giancarlo, his mother Karen, her husband Frank Sr., and Frank Jr., at their vineyards in Yountville, Calif., on Sunday, March 9, 2014. Sarah Rice/Special to The Chronicle Show More Show Less

4 of 9 Sheep in their pen at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

5 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

7 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

8 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

Less than 10 miles from the town of Napa, Wooden Valley occupies a 2-mile stretch of rolling hills and lush farmland, where plums, pears and walnuts dot the land and grapes grow in abundance.

At its heart sits Altamura Winery.

A family-run operation, the winery is the only one of its kind in this hidden locale, set back from the street with no sign to announce its presence. Yet, its owners are anything but off the radar.

Wine Country fixtures, the entire Altamura family - Frank his wife, Karen and sons Frank Jr., 27 and Giancarlo, 25 - were born and raised in Napa. Frank and Karen started the winery at their Wooden Valley property in 1985, but it wasn't until they opened their popular Yountville restaurant, Ciccio, in late 2012 that the affable family solidified their place at the center of the Napa Valley scene.

To ask patriarch Frank, both businesses happened without much fanfare - or, for that matter, a blueprint of any kind.

"I had no plan," Altamura admits. "I thought maybe if I was lucky I could grow grapes and sell them. And then the next step was making a little bit of wine, and that turned out OK, so I made a little more."

Always passionate about farming, food and cooking, he viewed the restaurant as a natural step. Still, he says, it was somewhat spontaneous - he leased the building before deciding on a concept or chef.

Old grocery

Built in 1916, the small wooden building at the north end of Yountville was an Italian grocery that Frank used to visit as a child. Although it has housed other businesses since, he always felt a connection to the original. So when it became available a few years ago, he felt an intrinsic pull to tie down the lease. What he'd do with the place would come later.

Although it was three decades earlier, the launch of the family winery also was a direct result of the land acquisition that preceded it.

The 400-acre property has been in the family since 1855, when Karen's relatives came from Kentucky in an ox-pulled wagon and settled on it. At the time, her ancestors used it mainly to raise cattle.

That was her mother's lineage. Her father's side came to the United States from Genoa, Italy Frank's grandparents came around the turn of the century as well, from Puglia. Both families were in the Napa Valley by the 1940s and knew each other well - even to the point that Frank and Karen's parents set them up. They've been married for 32 years.

When Karen's mother died, the Wooden Valley ranch, at that point largely unused, was left to the newlyweds. Frank had been learning about viticulture and winemaking, working his way through a few different vineyards - Sterling, Trefethen and Caymus among them.

"They knew, leaving it to us, that we'd do something with it. And that we'd keep it in the family," Frank says.

If younger son Giancarlo is any indication, they've done just that. A graduate of Cal Poly San Luis Obispo with a focus on winemaking and viticulture, Giancarlo says there was never any doubt he'd end up in the business.

"I've always loved being outside, being out here," Giancarlo says, surveying the land.

Fond memories

Not only did high school sciences pique his interest, he says, but he has a deep attachment to Wooden Valley, remembering childhood days running around with friends while Dad grilled hot dogs from the winery building. "We used to play paintball in the hills," he reminisces.

Now, alongside Frank, Giancarlo plays a role in every aspect of the business. He's hands-on with the winemaking, does much of the planting, bartends at the restaurant at night and makes most of the pizza dough.

"I thought bartending a few nights a week for him was really good," Frank says, "getting to know the flavor profiles of the wine and food, hearing comments and just interacting with people. You can get stuck out in Wooden Valley pretty easily."

It was important to Frank that everyone in the family could get involved if that was their choice.

"In the beginning, when I got the idea to do the restaurant, I said to both boys, 'If you want to be a partner, you have to put money in, and you have to work.' And that's what they did."

Family responsibilities are split, with Frank and Giancarlo doing the creative hands-on work, and Karen and Frank Jr., or "Frankie" - a software engineer - taking care of the books and, as the elder Frank lovingly puts it, the "computer crap."

"They keep us out of trouble," jokes the patriarch, admitting that it allows him and Giancarlo to do the fun stuff.

And for a small operation, there's plenty of work to be done, in the restaurant and especially in Wooden Valley.

About 60 of the 400 acres are in vine, mostly red grapes, including Italian varieties like Negroamaro and Sangiovese. Only a small plot is planted in Sauvignon Blanc.

Wooden Valley product

The wines are 100 percent varietals no blending. "So whatever comes off the ranch that year, it's a good expression of what's going on in Wooden Valley at that time," Frank says.

The winery sits at 800 feet, with eight or nine types of soil.

"There are a lot of variables on this one ranch that are all different parts of Napa Valley," says Frank. "We're very lucky to have that."


Wining and dining in Napa, Altamura family style

2 of 9 The Altamura family, from left, Giancarlo, his mother Karen, her husband Frank Sr., and Frank Jr., at their vineyards in Yountville, Calif., on Sunday, March 9, 2014. Sarah Rice/Special to The Chronicle Show More Show Less

4 of 9 Sheep in their pen at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

5 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

7 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

8 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

Less than 10 miles from the town of Napa, Wooden Valley occupies a 2-mile stretch of rolling hills and lush farmland, where plums, pears and walnuts dot the land and grapes grow in abundance.

At its heart sits Altamura Winery.

A family-run operation, the winery is the only one of its kind in this hidden locale, set back from the street with no sign to announce its presence. Yet, its owners are anything but off the radar.

Wine Country fixtures, the entire Altamura family - Frank his wife, Karen and sons Frank Jr., 27 and Giancarlo, 25 - were born and raised in Napa. Frank and Karen started the winery at their Wooden Valley property in 1985, but it wasn't until they opened their popular Yountville restaurant, Ciccio, in late 2012 that the affable family solidified their place at the center of the Napa Valley scene.

To ask patriarch Frank, both businesses happened without much fanfare - or, for that matter, a blueprint of any kind.

"I had no plan," Altamura admits. "I thought maybe if I was lucky I could grow grapes and sell them. And then the next step was making a little bit of wine, and that turned out OK, so I made a little more."

Always passionate about farming, food and cooking, he viewed the restaurant as a natural step. Still, he says, it was somewhat spontaneous - he leased the building before deciding on a concept or chef.

Old grocery

Built in 1916, the small wooden building at the north end of Yountville was an Italian grocery that Frank used to visit as a child. Although it has housed other businesses since, he always felt a connection to the original. So when it became available a few years ago, he felt an intrinsic pull to tie down the lease. What he'd do with the place would come later.

Although it was three decades earlier, the launch of the family winery also was a direct result of the land acquisition that preceded it.

The 400-acre property has been in the family since 1855, when Karen's relatives came from Kentucky in an ox-pulled wagon and settled on it. At the time, her ancestors used it mainly to raise cattle.

That was her mother's lineage. Her father's side came to the United States from Genoa, Italy Frank's grandparents came around the turn of the century as well, from Puglia. Both families were in the Napa Valley by the 1940s and knew each other well - even to the point that Frank and Karen's parents set them up. They've been married for 32 years.

When Karen's mother died, the Wooden Valley ranch, at that point largely unused, was left to the newlyweds. Frank had been learning about viticulture and winemaking, working his way through a few different vineyards - Sterling, Trefethen and Caymus among them.

"They knew, leaving it to us, that we'd do something with it. And that we'd keep it in the family," Frank says.

If younger son Giancarlo is any indication, they've done just that. A graduate of Cal Poly San Luis Obispo with a focus on winemaking and viticulture, Giancarlo says there was never any doubt he'd end up in the business.

"I've always loved being outside, being out here," Giancarlo says, surveying the land.

Fond memories

Not only did high school sciences pique his interest, he says, but he has a deep attachment to Wooden Valley, remembering childhood days running around with friends while Dad grilled hot dogs from the winery building. "We used to play paintball in the hills," he reminisces.

Now, alongside Frank, Giancarlo plays a role in every aspect of the business. He's hands-on with the winemaking, does much of the planting, bartends at the restaurant at night and makes most of the pizza dough.

"I thought bartending a few nights a week for him was really good," Frank says, "getting to know the flavor profiles of the wine and food, hearing comments and just interacting with people. You can get stuck out in Wooden Valley pretty easily."

It was important to Frank that everyone in the family could get involved if that was their choice.

"In the beginning, when I got the idea to do the restaurant, I said to both boys, 'If you want to be a partner, you have to put money in, and you have to work.' And that's what they did."

Family responsibilities are split, with Frank and Giancarlo doing the creative hands-on work, and Karen and Frank Jr., or "Frankie" - a software engineer - taking care of the books and, as the elder Frank lovingly puts it, the "computer crap."

"They keep us out of trouble," jokes the patriarch, admitting that it allows him and Giancarlo to do the fun stuff.

And for a small operation, there's plenty of work to be done, in the restaurant and especially in Wooden Valley.

About 60 of the 400 acres are in vine, mostly red grapes, including Italian varieties like Negroamaro and Sangiovese. Only a small plot is planted in Sauvignon Blanc.

Wooden Valley product

The wines are 100 percent varietals no blending. "So whatever comes off the ranch that year, it's a good expression of what's going on in Wooden Valley at that time," Frank says.

The winery sits at 800 feet, with eight or nine types of soil.

"There are a lot of variables on this one ranch that are all different parts of Napa Valley," says Frank. "We're very lucky to have that."


Wining and dining in Napa, Altamura family style

2 of 9 The Altamura family, from left, Giancarlo, his mother Karen, her husband Frank Sr., and Frank Jr., at their vineyards in Yountville, Calif., on Sunday, March 9, 2014. Sarah Rice/Special to The Chronicle Show More Show Less

4 of 9 Sheep in their pen at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

5 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

7 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

8 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

Less than 10 miles from the town of Napa, Wooden Valley occupies a 2-mile stretch of rolling hills and lush farmland, where plums, pears and walnuts dot the land and grapes grow in abundance.

At its heart sits Altamura Winery.

A family-run operation, the winery is the only one of its kind in this hidden locale, set back from the street with no sign to announce its presence. Yet, its owners are anything but off the radar.

Wine Country fixtures, the entire Altamura family - Frank his wife, Karen and sons Frank Jr., 27 and Giancarlo, 25 - were born and raised in Napa. Frank and Karen started the winery at their Wooden Valley property in 1985, but it wasn't until they opened their popular Yountville restaurant, Ciccio, in late 2012 that the affable family solidified their place at the center of the Napa Valley scene.

To ask patriarch Frank, both businesses happened without much fanfare - or, for that matter, a blueprint of any kind.

"I had no plan," Altamura admits. "I thought maybe if I was lucky I could grow grapes and sell them. And then the next step was making a little bit of wine, and that turned out OK, so I made a little more."

Always passionate about farming, food and cooking, he viewed the restaurant as a natural step. Still, he says, it was somewhat spontaneous - he leased the building before deciding on a concept or chef.

Old grocery

Built in 1916, the small wooden building at the north end of Yountville was an Italian grocery that Frank used to visit as a child. Although it has housed other businesses since, he always felt a connection to the original. So when it became available a few years ago, he felt an intrinsic pull to tie down the lease. What he'd do with the place would come later.

Although it was three decades earlier, the launch of the family winery also was a direct result of the land acquisition that preceded it.

The 400-acre property has been in the family since 1855, when Karen's relatives came from Kentucky in an ox-pulled wagon and settled on it. At the time, her ancestors used it mainly to raise cattle.

That was her mother's lineage. Her father's side came to the United States from Genoa, Italy Frank's grandparents came around the turn of the century as well, from Puglia. Both families were in the Napa Valley by the 1940s and knew each other well - even to the point that Frank and Karen's parents set them up. They've been married for 32 years.

When Karen's mother died, the Wooden Valley ranch, at that point largely unused, was left to the newlyweds. Frank had been learning about viticulture and winemaking, working his way through a few different vineyards - Sterling, Trefethen and Caymus among them.

"They knew, leaving it to us, that we'd do something with it. And that we'd keep it in the family," Frank says.

If younger son Giancarlo is any indication, they've done just that. A graduate of Cal Poly San Luis Obispo with a focus on winemaking and viticulture, Giancarlo says there was never any doubt he'd end up in the business.

"I've always loved being outside, being out here," Giancarlo says, surveying the land.

Fond memories

Not only did high school sciences pique his interest, he says, but he has a deep attachment to Wooden Valley, remembering childhood days running around with friends while Dad grilled hot dogs from the winery building. "We used to play paintball in the hills," he reminisces.

Now, alongside Frank, Giancarlo plays a role in every aspect of the business. He's hands-on with the winemaking, does much of the planting, bartends at the restaurant at night and makes most of the pizza dough.

"I thought bartending a few nights a week for him was really good," Frank says, "getting to know the flavor profiles of the wine and food, hearing comments and just interacting with people. You can get stuck out in Wooden Valley pretty easily."

It was important to Frank that everyone in the family could get involved if that was their choice.

"In the beginning, when I got the idea to do the restaurant, I said to both boys, 'If you want to be a partner, you have to put money in, and you have to work.' And that's what they did."

Family responsibilities are split, with Frank and Giancarlo doing the creative hands-on work, and Karen and Frank Jr., or "Frankie" - a software engineer - taking care of the books and, as the elder Frank lovingly puts it, the "computer crap."

"They keep us out of trouble," jokes the patriarch, admitting that it allows him and Giancarlo to do the fun stuff.

And for a small operation, there's plenty of work to be done, in the restaurant and especially in Wooden Valley.

About 60 of the 400 acres are in vine, mostly red grapes, including Italian varieties like Negroamaro and Sangiovese. Only a small plot is planted in Sauvignon Blanc.

Wooden Valley product

The wines are 100 percent varietals no blending. "So whatever comes off the ranch that year, it's a good expression of what's going on in Wooden Valley at that time," Frank says.

The winery sits at 800 feet, with eight or nine types of soil.

"There are a lot of variables on this one ranch that are all different parts of Napa Valley," says Frank. "We're very lucky to have that."


Wining and dining in Napa, Altamura family style

2 of 9 The Altamura family, from left, Giancarlo, his mother Karen, her husband Frank Sr., and Frank Jr., at their vineyards in Yountville, Calif., on Sunday, March 9, 2014. Sarah Rice/Special to The Chronicle Show More Show Less

4 of 9 Sheep in their pen at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

5 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

7 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

8 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

Less than 10 miles from the town of Napa, Wooden Valley occupies a 2-mile stretch of rolling hills and lush farmland, where plums, pears and walnuts dot the land and grapes grow in abundance.

At its heart sits Altamura Winery.

A family-run operation, the winery is the only one of its kind in this hidden locale, set back from the street with no sign to announce its presence. Yet, its owners are anything but off the radar.

Wine Country fixtures, the entire Altamura family - Frank his wife, Karen and sons Frank Jr., 27 and Giancarlo, 25 - were born and raised in Napa. Frank and Karen started the winery at their Wooden Valley property in 1985, but it wasn't until they opened their popular Yountville restaurant, Ciccio, in late 2012 that the affable family solidified their place at the center of the Napa Valley scene.

To ask patriarch Frank, both businesses happened without much fanfare - or, for that matter, a blueprint of any kind.

"I had no plan," Altamura admits. "I thought maybe if I was lucky I could grow grapes and sell them. And then the next step was making a little bit of wine, and that turned out OK, so I made a little more."

Always passionate about farming, food and cooking, he viewed the restaurant as a natural step. Still, he says, it was somewhat spontaneous - he leased the building before deciding on a concept or chef.

Old grocery

Built in 1916, the small wooden building at the north end of Yountville was an Italian grocery that Frank used to visit as a child. Although it has housed other businesses since, he always felt a connection to the original. So when it became available a few years ago, he felt an intrinsic pull to tie down the lease. What he'd do with the place would come later.

Although it was three decades earlier, the launch of the family winery also was a direct result of the land acquisition that preceded it.

The 400-acre property has been in the family since 1855, when Karen's relatives came from Kentucky in an ox-pulled wagon and settled on it. At the time, her ancestors used it mainly to raise cattle.

That was her mother's lineage. Her father's side came to the United States from Genoa, Italy Frank's grandparents came around the turn of the century as well, from Puglia. Both families were in the Napa Valley by the 1940s and knew each other well - even to the point that Frank and Karen's parents set them up. They've been married for 32 years.

When Karen's mother died, the Wooden Valley ranch, at that point largely unused, was left to the newlyweds. Frank had been learning about viticulture and winemaking, working his way through a few different vineyards - Sterling, Trefethen and Caymus among them.

"They knew, leaving it to us, that we'd do something with it. And that we'd keep it in the family," Frank says.

If younger son Giancarlo is any indication, they've done just that. A graduate of Cal Poly San Luis Obispo with a focus on winemaking and viticulture, Giancarlo says there was never any doubt he'd end up in the business.

"I've always loved being outside, being out here," Giancarlo says, surveying the land.

Fond memories

Not only did high school sciences pique his interest, he says, but he has a deep attachment to Wooden Valley, remembering childhood days running around with friends while Dad grilled hot dogs from the winery building. "We used to play paintball in the hills," he reminisces.

Now, alongside Frank, Giancarlo plays a role in every aspect of the business. He's hands-on with the winemaking, does much of the planting, bartends at the restaurant at night and makes most of the pizza dough.

"I thought bartending a few nights a week for him was really good," Frank says, "getting to know the flavor profiles of the wine and food, hearing comments and just interacting with people. You can get stuck out in Wooden Valley pretty easily."

It was important to Frank that everyone in the family could get involved if that was their choice.

"In the beginning, when I got the idea to do the restaurant, I said to both boys, 'If you want to be a partner, you have to put money in, and you have to work.' And that's what they did."

Family responsibilities are split, with Frank and Giancarlo doing the creative hands-on work, and Karen and Frank Jr., or "Frankie" - a software engineer - taking care of the books and, as the elder Frank lovingly puts it, the "computer crap."

"They keep us out of trouble," jokes the patriarch, admitting that it allows him and Giancarlo to do the fun stuff.

And for a small operation, there's plenty of work to be done, in the restaurant and especially in Wooden Valley.

About 60 of the 400 acres are in vine, mostly red grapes, including Italian varieties like Negroamaro and Sangiovese. Only a small plot is planted in Sauvignon Blanc.

Wooden Valley product

The wines are 100 percent varietals no blending. "So whatever comes off the ranch that year, it's a good expression of what's going on in Wooden Valley at that time," Frank says.

The winery sits at 800 feet, with eight or nine types of soil.

"There are a lot of variables on this one ranch that are all different parts of Napa Valley," says Frank. "We're very lucky to have that."


Wining and dining in Napa, Altamura family style

2 of 9 The Altamura family, from left, Giancarlo, his mother Karen, her husband Frank Sr., and Frank Jr., at their vineyards in Yountville, Calif., on Sunday, March 9, 2014. Sarah Rice/Special to The Chronicle Show More Show Less

4 of 9 Sheep in their pen at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

5 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

7 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

8 of 9 The old ranch truck sits at the Altamura family vineyards in Yountville, Calif., on Sunday, March 9, 2014. The Altamuras, longtime vintners, have a new restaurant in Yountville called Ciccio. Sarah Rice/Special to The Chronicle Show More Show Less

Less than 10 miles from the town of Napa, Wooden Valley occupies a 2-mile stretch of rolling hills and lush farmland, where plums, pears and walnuts dot the land and grapes grow in abundance.

At its heart sits Altamura Winery.

A family-run operation, the winery is the only one of its kind in this hidden locale, set back from the street with no sign to announce its presence. Yet, its owners are anything but off the radar.

Wine Country fixtures, the entire Altamura family - Frank his wife, Karen and sons Frank Jr., 27 and Giancarlo, 25 - were born and raised in Napa. Frank and Karen started the winery at their Wooden Valley property in 1985, but it wasn't until they opened their popular Yountville restaurant, Ciccio, in late 2012 that the affable family solidified their place at the center of the Napa Valley scene.

To ask patriarch Frank, both businesses happened without much fanfare - or, for that matter, a blueprint of any kind.

"I had no plan," Altamura admits. "I thought maybe if I was lucky I could grow grapes and sell them. And then the next step was making a little bit of wine, and that turned out OK, so I made a little more."

Always passionate about farming, food and cooking, he viewed the restaurant as a natural step. Still, he says, it was somewhat spontaneous - he leased the building before deciding on a concept or chef.

Old grocery

Built in 1916, the small wooden building at the north end of Yountville was an Italian grocery that Frank used to visit as a child. Although it has housed other businesses since, he always felt a connection to the original. So when it became available a few years ago, he felt an intrinsic pull to tie down the lease. What he'd do with the place would come later.

Although it was three decades earlier, the launch of the family winery also was a direct result of the land acquisition that preceded it.

The 400-acre property has been in the family since 1855, when Karen's relatives came from Kentucky in an ox-pulled wagon and settled on it. At the time, her ancestors used it mainly to raise cattle.

That was her mother's lineage. Her father's side came to the United States from Genoa, Italy Frank's grandparents came around the turn of the century as well, from Puglia. Both families were in the Napa Valley by the 1940s and knew each other well - even to the point that Frank and Karen's parents set them up. They've been married for 32 years.

When Karen's mother died, the Wooden Valley ranch, at that point largely unused, was left to the newlyweds. Frank had been learning about viticulture and winemaking, working his way through a few different vineyards - Sterling, Trefethen and Caymus among them.

"They knew, leaving it to us, that we'd do something with it. And that we'd keep it in the family," Frank says.

If younger son Giancarlo is any indication, they've done just that. A graduate of Cal Poly San Luis Obispo with a focus on winemaking and viticulture, Giancarlo says there was never any doubt he'd end up in the business.

"I've always loved being outside, being out here," Giancarlo says, surveying the land.

Fond memories

Not only did high school sciences pique his interest, he says, but he has a deep attachment to Wooden Valley, remembering childhood days running around with friends while Dad grilled hot dogs from the winery building. "We used to play paintball in the hills," he reminisces.

Now, alongside Frank, Giancarlo plays a role in every aspect of the business. He's hands-on with the winemaking, does much of the planting, bartends at the restaurant at night and makes most of the pizza dough.

"I thought bartending a few nights a week for him was really good," Frank says, "getting to know the flavor profiles of the wine and food, hearing comments and just interacting with people. You can get stuck out in Wooden Valley pretty easily."

It was important to Frank that everyone in the family could get involved if that was their choice.

"In the beginning, when I got the idea to do the restaurant, I said to both boys, 'If you want to be a partner, you have to put money in, and you have to work.' And that's what they did."

Family responsibilities are split, with Frank and Giancarlo doing the creative hands-on work, and Karen and Frank Jr., or "Frankie" - a software engineer - taking care of the books and, as the elder Frank lovingly puts it, the "computer crap."

"They keep us out of trouble," jokes the patriarch, admitting that it allows him and Giancarlo to do the fun stuff.

And for a small operation, there's plenty of work to be done, in the restaurant and especially in Wooden Valley.

About 60 of the 400 acres are in vine, mostly red grapes, including Italian varieties like Negroamaro and Sangiovese. Only a small plot is planted in Sauvignon Blanc.

Wooden Valley product

The wines are 100 percent varietals no blending. "So whatever comes off the ranch that year, it's a good expression of what's going on in Wooden Valley at that time," Frank says.

The winery sits at 800 feet, with eight or nine types of soil.

"There are a lot of variables on this one ranch that are all different parts of Napa Valley," says Frank. "We're very lucky to have that."


Ver el vídeo: Top 10 Restaurants in Napa Valley - Travel Channel (Agosto 2022).