Artesa Winery

Over 25 years ago, Spain’s oldest winemaking family, Raventós Codorníu, ventured to a new world: a sea-facing hillside in the Napa Valley, with rocky soils and a favorable coastal climate.

It was here in Los Carneros that they planted new roots, building upon a 460-year winemaking legacy to create the next generation of estate-grown, artisan wines.

We opened in 1991 as Codorníu Napa with a mission to make California’s top sparkling wine. As the vineyard proved its pedigree for still wines, the Artesa name was born in 1998. Catalan for “handcrafted”, Artesa has since become a leading producer of distinctive wines from the varietals for which Los Carneros and Napa Valley are best known: Chardonnay, Pinot Noir and Cabernet Sauvignon.

Raventós Codorníu is the oldest family winery in Spain, with roots dating back to 1551. Seventeen generations of the founding family have built a legacy of innovation, from the world-famous inventors of Cava, Codorníu; to the oldest winery in Rioja, Bodega Bilbainas; to the single largest estate vineyard in Europe, Raimat; to the jewels of Legaris in Ribera del Duero and Priorat’s Scala Dei; to the high elevation vineyards of Septima in Mendoza, Argentina; and of course here at Artesa. Winemakers from each estate collaborate and bring a legacy of expertise together.

One vineyard, over 50 blocks.

The Artesa Estate Vineyard is set in the steep foothills that straddle the Los Carneros and Mount Veeder AVAs at the southern tip of the Napa Valley. Its proximity to the San Pablo Bay, three miles south, provides the cool, maritime climate ideal for pinot noir and chardonnay. Our 150-acre vineyard is planted along five distinct ridges, with a variety of slopes and soils. To farm such a complex site, we divide the vineyard in over fifty distinct blocks, tailoring our efforts to the unique character of each block.

Most of the vineyard is dedicated to pinot noir – 80 acres are planted in 28 blocks with ten distinct clones. The steep, south-facing slopes of the ranch are dominated by shallow, alluvial soils of weathered sandstone and shale, with long exposure to sunshine and maritime air. These are ideal conditions for growing pinot noir that is clean, balanced, concentrated and distinctively aromatic.

Nearly fifty acres are planted to chardonnay in 13 blocks, primarily on northeast-facing slopes that offer some protection from wind and late-afternoon sun and are dominated by Haire Clay Loam soils. Chardonnay from these sites express ripe citrus character and distinctive minerality.

Twenty acres are dedicated to twelve micro-blocks specially suited to boutique Estate bottlings. Albariño is planted on two of the coolest sites; low-lying, gentle slopes in the shadow of Milliken Peak. Six blocks of Tempranillo are planted on gravelly soils in the warmest sites, and the very highest ridge of the property, above the 400 foot elevation boundary that separates Mount Veeder from Carneros, are four blocks of Cabernet Sauvignon.

The Artesa Estate Vineyard is farmed sustainable in accordance with our certifications for Napa Green Land and Fish Friendly Farming.

Our approach to winemaking is inspired by both the old world and new, drawing on time-tested techniques as well as those at the forefront of innovation to create wines that express their unique origin, personality and heritage.

Artesa’s winemaking team is led by Ana Diogo-Draper, Director of Winemaking. Born, raised & educated in Portugal, she moved to California in 2005 to join the team at Rutherford Hill Winery. She joined Artesa Vineyards & Winery in 2013 and was promoted to Director of Winemaking in 2015. Ana describes her approach as born from agriculture, immersed in the European tradition, and passionate about California.

We create our wines one small lot at a time, harvesting, fermenting and aging each lot separately, tailoring artisan practices to allow each parcel to express its individual character. Then we patiently and meticulously compose the final blends to achieve wines that are both elegant and intense, and unmistakably true to their roots.

Core to Ana and Artesa’s philosophy is our commitment to experimentation and innovation. It starts in the vineyard, where a diverse site planted with diverse clones demands micro-farming and a creative approach each season. In the cellar, Ana favors low intervention and wild fermentation, and conducts trials every year to constantly strive to express fruit and site character more effectively. Each year, she and her team make plans to trial new ideas, equipment, and practices in the quest to make better and more interesting wines for you every vintage.