Anthesis Wines
We Search For Gripping Vineyards, Chasing Flavors and Capturing Their Character
Dive into our natural artisan wines
Selecting the Finest Grapes
At Anthesis Wines, we source our grapes from carefully selected vineyards across Sonoma and Mendocino Counties. These regions offer a distinct terroir, defined by unique microclimates and well-drained soils. The vines thrive under ample sunlight and gentle coastal breezes, promoting optimal ripening. Meticulous vineyard practices ensure that only the finest fruit is harvested—resulting in wines that are vibrant, complex, and expressive of their origin. With a strong commitment to sustainability and quality, these vineyards form the foundation of Anthesis Wines.
Natural Winemaking Philosophy
Anthesis Wines are crafted as natural wines, using minimal-intervention methods that emphasize traditional techniques. While the term “natural wine” is broad and unregulated, it generally refers to winemaking with minimal technological interference or additives.
Our approach involves minimal manipulation throughout the winemaking process. We work with organically farmed grapes, grown without synthetic pesticides, herbicides, or fertilizers. Fermentation is carried out using indigenous yeasts naturally present on the grape skins, allowing each wine to authentically reflect the grape varietal and its terroir.
Preservation is handled with a light touch. Instead of using sulfites, Sandro, our winemaker, sometimes uses a small amount of carbon dioxide to protect the wine from oxidation. Any sulfites present in the final wine are either naturally occurring or added in extremely low amounts, only when necessary. The wines are neither filtered nor fined, which can result in a naturally cloudy appearance and the presence of sediment, adding texture and character.
For our
orange wines—such as Falanghina and Picpoul Blanc—white grapes are fermented on their skins for several weeks. This extended skin contact gives the wines an amber hue and enhances their complexity with a richer, polyphenol-driven profile. Sandro favors a hands-on yet gentle approach: in some cases, grapes are traditionally crushed by foot, with seeds left intact to preserve natural structure.
orange wine
Unlike conventional white winemaking, where the skins are separated from the juice before fermentation, the process for orange wine is similar to red wine production, where the grape skins remain in contact with the juice. This prolonged contact with the skins imparts tannins, color, and flavor to the wine, resulting in a unique profile that can be described as having characteristics of both white and red wines. This winemaking approach harkens back to ancient traditions, allowing the white grape skins to remain in contact with the juice during fermentation, enriching the wine with color, tannins, and depth of flavor.
Meet The Founders of Anthesis Wine
Generational passion meets the love of family. Husband-and-wife duo, Breanna and Sandro Tamburin, have taken the family passion of winemaking and breathed new life into it with the creation of Anthesis Wines.
Generational passion meets the love of family
Located in the heart of Sonoma County’s renowned wine region, Anthesis Wines is a reflection of a multi-generational passion for winemaking. As the sister label of D'Argenzio Winery, Anthesis was founded by Breanna D'Argenzio and her husband, winemaker Sandro Tamburin.
From elegant Pinot Noirs to distinctive orange wines like our skin-contact Falanghina, we focus on crafting high-quality wines that authentically express each varietal’s character. Sandro’s winemaking style is deeply rooted in tradition, drawing from the “Alla Vecia” (old way) approach—allowing extended skin contact to enhance depth and complexity.
Anthesis Wines are natural wines, made using minimal-intervention methods that emphasize natural fermentation and gentle handling—techniques inspired by Sandro’s Italian heritage and commitment to authenticity.
"We search for gripping vineyards, chasing flavors and capturing their character.”
- Sandro Tamburin
Sandro Tamburin, Winemaker:
With a history steeped in the vineyards of Trieste, Italy, Sandro Tamburin is a winemaker who unites old-world tradition with new-world innovation. As the founder and owner of Anthesis Wines alongside his wife, Breanna Tamburin, he is driven by a deep-seated passion for winemaking that began with childhood memories of pruning vines with his grandfather.
Sandro brings a unique "Alla Vecia" (in the old way) philosophy to Anthesis, where he embraces extended skin contact during fermentation. This traditional approach is key to capturing rich, elegant, and vibrant flavors that tell the story of each "gripping vineyard" he finds.
After moving to America at 17, Sandro deepened his expertise by studying viticulture and fermentation science at UC Davis. His winemaking journey has taken him through renowned wineries in Sonoma, Napa, and even Argentina, where he honed his skills and gained a fresh perspective on his craft. It's a wide world of fermentation that captures Sandro's heart—think wine, beer, whiskey, and sourdough, to name a few. Beyond his passion for Anthesis Wines, Sandro has been the winemaker for D'Argenzio Winery since 2014 and is also the owner and brewer of Old Possum Brewing Company. This diverse experience reflects his ongoing exploration of the craft and his tireless pursuit of quality.
