Just what makes Artesa one of Napa’s most exciting wineries? Well, there’s only one way to make great wine – with the finest grapes. We take a multi-appellation approach to winemaking. That vineyard and appellation philosophy is the foundation for all the wines we make.

Our objective is to make Chardonnays and Pinot Noirs that unmistakably bear the stamp of Carneros.

Small Lot Specialist

Winemaker Ana Diogo-Draper
Winemaker Ana Diogo-Draper has more than fifteen harvests under her belt and continues the practice of being a specialist in small lot winemaking – building each Artesa wine piece by piece to ensure the whole is greater than the sum of its parts. She is passionate about capturing the essence of place – the taste of the vineyard – in each wine. That means using oak and malolactic fermentation judiciously and letting the naturally bright, fruit-forward qualities of the wine take center stage.

Winemaking at Artesa

Led by Winemaker Ana Diogo-Draper, the winery employs both traditional and modern techniques to create wines that experience minimal manipulation between harvest and bottling. Fermentations are conducted in both stainless steel and wood vessels, using custom-made French oak barrels. The diversity of blending by parcel and fermentation techniques creates a palate of fruit-driven wines with a complex variety of aromas and flavors. Artesa’s state-of-the-art winery, built beneath the ground into a hillside, is kept naturally cool by the constant temperature of the earth surrounding it. The philosophy of winemaking at Artesa is to always be true to the place where the grapes were grown, believing that the best wines are always made in the vineyard, not the winery.

Viticulture Principles

The winemaking philosophy at Artesa is based on responsible management of land use for future generations. All Estate Vineyards are Napa Green Land Certified by the Napa Valley Vintners Association and the grapes are farmed and harvested by hand. Sustainable agricultural methods are practiced to minimize the impact on the natural biodiversity and ecosystems making the vineyards models for erosion and sediment control. Cover crops prevent soil slipping and are a natural environment for predatory insects which reduces the need for insecticides. Farming in harmony with nature results in wines that reflect the true expressions of their terroir and variety.

Small lot Production

We handcraft wines from single vineyard blocks, treating them individually and keeping them separate throughout the winemaking process. Only the best lots become Artesa wines.

Carneros Pedigree

Set high into a verdant hilltop with panoramic views of Napa Valley, the San Pablo Bay and its own lush expanse of estate vineyards, Artesa is renowned as one of Napa’s most exciting wineries. Owned by the Raventós family of Spain, whose winemaking history dates to the mid-sixteenth century, the winery derives its name from the Catalan word for “handcrafted.” Artesa produces luxurious, handcrafted wines from the varietals for which Carneros is best known– Chardonnay and Pinot Noir.

Geography & Climate

Classified as a Region 1—the coolest in terms of grape growing – Carneros is profoundly influenced by the Pacific Ocean to the west and San Pablo Bay to the south. The climate is moderated by wind and fog and though afternoons are sunny, the temperature is often 10-15 degrees cooler than viticultural regions to the north. Here, Chardonnay and Pinot Noir grapes reach maturation under optimum growing conditions, giving clusters ample time to develop rich fruit flavors naturally. The persistent fog allows grapes to retain bright acidity for which Carneros wines are known.

Soil & Terrain

Located at the foot of The Mayacamas Mountain range to the north, Carneros’ diverse terrain features rolling hills that taper off as the appellation approaches sea level. Most vineyards are planted at altitudes between 200-400 feet in soils that range from shallow clay to thin, gravelly loam. Vines work hard for both water and nutrients, pushing their roots deep into the earth and as a result, crop sizes are limited, yielding precious amounts of highly concentrated fruit.