WINE ON COBBLESTONES
A TABLE BY THE
OCEAN
A LITTLE WOBBLY
SUN & SEA
Dan Petroski thinks about Massican vintages in one of two ways: ‘Coastal Mediterranean’ or ‘California Sunshine.’
Cooler, “Coastal” years produce wines that are hightoned and floral, with zesty acidity and salinity; the kind of wines that can be mistaken for something old world. Warmer “Sunshine” years are more generous, more aromatic, with orchard fruit and a broader feel.
Yet both are distinctly Massican. The two poles of this framework aren’t opposites; they’re different expressions of the same identity.
In the language of Massican, 2025 is pure ‘Coastal Mediterranean.’
Heat accumulation throughout the growing season tracked closely with years like 2023, 2019, and 2016: moderate, steady, without significant temperature spikes. The Tocai yielded a little more at lower sugars. Ribolla came in leaner and fresher than typical. Pinot Grigio followed the northern-Italian-style, high-acid trend of the vintage. Sauvignon Blanc, larger in yield, was picked earlier, showing more vibrancy and florals than tropical fruit. Chardonnay and Falanghina tracked closely with historical norms.
2025 gave us a generous crop at lower sugars and lower pH. The chemistry reinforces what was felt in the vineyard. These will be fresh, bright wines with moderate alcohol; wines built for the table - even better if it’s by the ocean.
THE 2025 VINTAGE
ANNIA v2025
TOCAI FRIULANO (44%), RIBOLLA GIALLA (37%), CHARDONNAY (13%) & PINOT BIANCO (6%) from NAPA, SONOMA & MENDOCINO
TECHNICAL
11.8% abv | 3.4 pH | 6.6 g/L total acidity | 2.1 g/L malic acid | 0.1 g/L residual sugar
NUTRITIONAL
26 ppm sulfur at bottling (0.003%) | 103 calories per glass* | 2.4 carbs per glass* 0.1 g sugars per glass* | no animal byproducts used | gluten free (*5oz serving)
WINEMAKING
Whole cluster pressed and left to settle overnight. Fermented in 300L used French oak (84%) & stainless tanks (16%) with a combination of indigenous and commercial yeasts. Nitrogen was added to aid fermentation; no other adjustments were made to the must.
Aged for 5 months in the fermentation vessels. Bottled unfined & sterile filtered between 03.02.26 and 03.06.26 in Napa, California.
VINEYARDS
Tocai Friulano was sourced from the Bowland* (Russian River Valley AVA), Nichelini (Chiles Valley AVA, planted 1946) and Fox Hill* (Mendocino AVA) vineyards.
Ribolla Gialla was sourced primarily from the Bengier* (Oak Knoll AVA) vineyard and the aforementioned Bowland* and Fox Hill* vineyards.
Chardonnay comes from the Barra* (Mendocino AVA, planted 1975) vineyard.
Pinot Bianco comes from the Yount Mill* (Oakville AVA) vineyard. (*organically farmed)
PRODUCTION
Diam 3 closure | 468 g bottle weight (unfilled) | 50% recycled glass | 12-pack cardboard case 45,840 bottles
GEMINA v2025
GRECO (50%), FALANGHINA (34%) & FIANO (16%) from SONOMA & YOLO
TECHNICAL
12.0% abv | 3.1 pH | 9.3 g/L total acidity | 3.3 g/L malic acid | 1.5 g/L residual sugar
NUTRITIONAL
23 ppm sulfur at bottling (0.002%) | 107 calories per glass* | 3.1 carbs per glass* 0.3 g sugars per glass* | no animal byproducts used | gluten free (*5oz serving)
WINEMAKING
Whole cluster pressed and left to settle overnight. Fermented in 300L used French oak (76%), stainless tanks (12%) & concrete egg (12%) with a combination of indigenous and commercial yeasts. Nitrogen was added to aid fermentation; no other adjustments were made to the must.
Aged for 5 months in the fermentation vessels. Bottled unfined & sterile filtered between 03.02.26 and 03.06.26 in Napa, California.
VINEYARDS
Greco was sourced from Ferrendelli (Dunnigan Hills AVA) and Bowland (Russian River Valley AVA) vineyards.
Falanghina was sourced from Lost Slough (Clarksburg AVA) vineyard. Fiano was sourced from the aforementioned Bowland Vineyard. All vineyards are organically farmed.
PRODUCTION
Diam 3 closure | 468 g bottle weight (unfilled) | 50% recycled glass | 12-pack cardboard case 20,640 bottles
PINOT GRIGIO v2025
PINOT GRIGIO (79%) & CORTESE (21%) from YOLO, SONOMA & NAPA
TECHNICAL
11.9% abv | 3.3 pH | 6.4 g/L total acidity | 1.6 g/L malic acid | 0.1 g/L residual sugar
NUTRITIONAL
28 ppm sulfur at bottling (0.003%) | 104 calories per glass* | 2.4 carbs per glass* 0.2 g sugars per glass* | no animal byproducts used | gluten free (*5oz serving)
WINEMAKING
Whole cluster pressed and left to settle overnight. Fermented in stainless steel (53%), used French barriques (33%) & foudre (14%) with a combination of indigenous and commercial yeasts. Nitrogen was added to aid fermentation; no other adjustments were made to the must.
Aged for 5 months in the fermentation vessels. Bottled unfined & sterile filtered between 03.10.26 and 03.13.26 in Healdsburg, California.
VINEYARDS
Pinot Grigio was sourced from the Thompson Ranch (Dry Creek Valley AVA), Lost Slough* (Clarksburg AVA), and Yount Mill* (Yountville AVA) vineyards.
Cortese was sourced from the aforementioned Lost Slough* vineyard. (*organically farmed)
PRODUCTION
Screw cap closure | 468 g bottle weight (unfilled) | 50% recycled glass | 12-pack cardboard case 54,732 bottles
HYDE v2025
from NAPA VALLEY
TECHNICAL CHARDONNAY (100%)
12.8% abv | 3.1 pH | 9.1 g/L total acidity | 2.7 g/L malic acid | 0.1 g/L residual sugar
NUTRITIONAL
20 ppm sulfur at bottling (0.002%) | 112 calories per glass* | 2.8 carbs per glass* 0.1 g sugars per glass* | no animal byproducts used | gluten free (*5oz serving)
WINEMAKING
Whole cluster pressed and left to settle overnight. Fermented in 300L new French oak with a combination of indigenous and commercial yeasts. Nitrogen was added to aid fermentation; no other adjustments were made to the must.
Aged for 5 months in the fermenation vessels. Bottled unfined & sterile filtered on 03.09.26 in Napa, California.
VINEYARD
Sourced from the iconic Hyde vineyard (Carneros AVA, planted in 1979 and 1992) in Napa, which is organically farmed.
PRODUCTION
Natural cork closure | 468 g bottle weight (unfilled) | 50% recycled glass | 12-pack cardboard case 7,272 bottles
SAUVIGNON BLANC v2025
TECHNICAL SAUVIGNON BLANC (100%) from SONOMA, NAPA & YOLO
12.5% abv | 3.2 pH | 7.4 g/L total acidity | 2.8 g/L malic acid | 0.1 g/L residual sugar
NUTRITIONAL
22 ppm sulfur at bottling (0.002%) | 110 calories per glass* | 2.7 carbs per glass* 0.2 g sugars per glass* | no animal byproducts used | gluten free (*5oz serving)
WINEMAKING
Whole cluster pressed and left to settle overnight. Fermented in stainless steel tanks & barrels with a combination of indigenous and commercial yeasts. Nitrogen was added to aid fermentation; no other adjustments were made to the must.
Aged for 5 months in the fermentation vessels. Bottled unfined & sterile filtered between 02.23.26 and 02.27.26 in Healdsburg, California.
VINEYARDS
Sourced from the Shone Farm* (Russian River Valley AVA), Silt* (Clarksburg AVA), Heringer* (Clarksburg AVA), Morganlee* (Yountville AVA, planted 1978), Fish (Calistoga AVA), Mio Vigneto (Lodi AVA) & John Anthony (Carneros AVA) vineyards. (*organically farmed)
PRODUCTION
Diam 3 closure | 468 g bottle weight (unfilled) | 50% recycled glass | 12-pack cardboard case 75,648 bottles
INTEGRITY STATEMENT
SOURCING
Whenever possible, we will source vineyards that are organically farmed.
As of the 2025 vintage, 65% of our vineyard sources are organically farmed, with an average vine age of 21 years.
Percentage of organically farmed vineyards, by wine:
Annia - 72%
Gemina - 100%
Pinot Grigio - 54%
Sauvignon Blanc - 54%
Hyde - 100%
Additional information on vineyard sourcing and farming practices are available on our tech sheets.
WINEMAKING
The ingredients of our wines are grapes, yeast, nitrogen, and sulfur. Nitrogen is a yeast nutrient added to support fermentation; sulfur is added to prevent oxidation and preserve freshness. No other adjustments are made to the must; we do not acidify or add water.
Prior to bottling, we sterile filter our wines to ensure microbial stability, preventing accidental refermentation in the bottle and removing potential spoilage organisms.
We do not fine or stabilize our wines, as these processes can strip flavor and texture. As a result, sediment may occur in bottles of Massican, particularly after exposure to cold temperatures, such as in a refrigerator. These are tartaric acid crystals: tasteless, harmless, and, to us, a sign of principled, hands-off winemaking.
BOTTLING & SHIPPING
With the 2023 vintage, we moved from 578 to 468g glass bottles, reducing the weight of every case we ship. We also changed our glass sourcing to Gallo Glass in California, eliminating the longdistance overseas shipping of empty bottles to our bottling facilities.
