Giornata means “a day’s work” in Italian and these wines are the delicious fruit to enjoy after any day’s labor; meant to pair on any dinner table. Giornata wines are farmed and fermented by husband and wife Brian and Stephanie Terrizzi in the rolling oak hills of Paso Robles. Brian first fell for Italian wine while working for Rosenblum Cellars making Zinfandel/Primitivo, then traveling to work in Tuscany with Paolo DeMarchi at Isole e Olena. He visited cellars throughout Southern Italy and connected with distant relatives in a small village in Sicily, kindling his dream to make Italian grapes into California wines. Brian married Stephanie, a vineyard guru, and together they planted Giornata’s estate to Nebbiolo, Sangiovese, Ribolla Gialla, Friulano, and Trebbiano. They make the case that the Central Coast mimics many of the best terroirs in Italy, and they practice winemaking that leans towards balance and subtlety over intensity and extraction. The Barbera comes from the 2 acre Panache Vineyard on clay loam growing at 1150 feet above sea level outside of Creston, with some of the hottest temperatures in the region. After fermentation in large-format oak casks and stainless steel, the wine ages for a few brief months before a spring bottling to capture Barbera’s juicy, fresh fruit character.
Glowing like a black light, this is ink with a bright fuchsia rim. Red licorice, blackberry, brambly fruit and a subtle ferrous iron note. The palate is punchy (in both senses of the word) with vibrant boysenberry and anise, and Thai basil followed with earthy mushroom notes and waves of brisk, white-wine like acidity. A ‘table’ Barbera through and through, and that is in every way a compliment. Goes away as quickly as an afternoon eating your weight in salumi and cheese at a street side trattoria in Asti.