Giornata, Brian & Stephanie Terrizzi

California, Paso Robles



This Paso Robles estate offers exclusively Italian varietal wines made to be convincingly, well, Italian.  The wine-maker and owner, Brian Terrizzi brings his Italian heritage, love of Italian wine and experience making wine in Tuscany with Paolo DeMarchi.  His wife, Stephanie Terrizzi, manages the vineyards, striving towards the most environmentally friendly farming practices.  Grapes are grown at high altitudes, picked at lower sugar levels and the must is handled gently in the cellar, thus resulting in wines that possess natural acidity and tannin, balance and subtlety over concentration.  Most vineyards they work with admit to some form of sustainability, while the remainder are either practicing or certified Organic or Biodynamic.  The whitesare whole-cluster pressed into stainless steel to undergo native yeast and partial malolactic fermentation on their lees.  Akin to their white-wine methodology, red wine production is focused on preserving the natural qualities of each varietal. Early ripening Sangiovese and Barbera are picked with natural acidities and bright red fruit character.  Nebbiolo and Aglianico tend to prolong harvest well into October and November as they wait for full maturity of grape seeds and skins, ensuring ripe and manageable tannins. Their techniques not only produce wines with lower alcohols than others in our region, but also emphasize interesting aromatics that showcase terroir and varietal character.  Upon arrival at the winery, reds are de-stemmed into small fermentation bins to undergo native fermentation at their own pace without cold-soaking or color/extraction enzymes.  Most are quickly basket-pressed following primary fermentation into neutral oak, while small lots of Nebbiolo and Aglianico are selected for extended maceration, aged 20 months in a single once used French puncheon.


Technical Information

Wine Varietals Vine Age Soil Type Farming Type
Vermentino Vermentino 20+ years Alluvial channery loam (fragmented shale/sandstone/schist/slate) with clay loam underneath Sustainable
Il Campo Rosso Sangiovese with some Barbera, Aglianico and Nebbiolo Various Various Sustainable
Barbera Barbera 7 years Clay loam over weathered bedrock Sustainable
French Camp Aglianico Aglianico 12 years Alluvial soils composed of sandy loam soil Sustainable
Nebbiolo Nebbiolo 12 years Clay loam over calcareous substrate Sustainable