Anthesis Wines
We Search For Gripping Vineyards, Chasing Flavors and Capturing Their Character
Located in the rich wine region of Sonoma County, California, Anthesis Wines is a testament to a generational passion for viniculture. Sister label of D'Argenzio Winery, Anthesis Wines was founded by the daughter of Ray D'Argenzio, Breanna, and her husband/winemaker Sandro Tamburin. From elegant Pinot Noirs to rich and eclectic orange wine Falanghina, we put our effort into crafting quality wines that are excellent representations of the varietals we select. His classic roots are demonstrated through his wine making style which emulate the old ways, or “Alla Vecia,” where they leave the skin in contact with the juice for a prolonged period of time. Anthesis wines are natural wines. They are made using minimal-intervention methods that prioritize natural fermentation and gentle handling, which Sandro learned from his Italian heritage.
Selecting the Finest Grapes &
Natural Wines
We source our grapes from vineyards throughout Sonoma County and Mendocino County, reflecting the region's terroir, characterized by its unique microclimate and well-drained soils. Nestled in a picturesque location, they benefits from ample sunlight and gentle breezes, allowing for optimal ripening of the grapes. The meticulous care taken in vineyard practices ensures that only the finest fruit is harvested, resulting in wines that embody both complexity and vibrancy. With a legacy of quality and sustainability, this vineyard stands as the foundation of our exceptional Anthesis Wines.
Anthesis Wines are Natural Wines. They are made using minimal-intervention methods that prioritize natural fermentation and gentle handling, which Sandro learned from his Italian heritage. Natural wine is a broad, unregulated category that emphasizes traditional winemaking with minimal interference from technology or additives. While there is no official certification for "natural wine,” our Anthesis wines are typically organic grapes grown without synthetic pesticides, herbicides, or fertilizers. Sandro relies on the indigenous yeasts from the vineyard to ferment the wines, rather than adding commercial yeast. This allows the wine to better express the character of the grapes and terroir. We avoid adding commercial yeast, sugar, powdered tannins, or other additives. Our wine grapes are fermented using the wild, naturally occurring yeast found on the grapes and in the cellar. The winemaking process involves minimal manipulation, such as no or light filtering and fining. Sandro uses minimal intervention for preservation, sometimes using a bit of carbon dioxide to protect the wine from oxidation instead of adding sulfites. Little to no sulfites are added during the process, and any sulfites present are typically naturally occurring. For his orange wines, such as the Falanghina and Picpoul Blanc, he leaves the white grape skins in contact with the juice for several weeks. This imparts an amber color and a more complex, polyphenol-rich profile. He favors a hands-on but gentle approach. For some batches, he uses a traditional method of "gently crushing with our feet" and leaves the seeds intact. Anthesis wines are bottled unfined and unfiltered, which can result in a cloudy appearance and some sediment. This leaves the wine with more texture and intrinsic character. The grapes for Anthesis are sourced from sustainably farmed vineyards with minimal intervention. For instance, his Falanghina and Picpoul Blanc come from the high-altitude Alder Springs Vineyard in Mendocino County, which naturally produces balanced fruit.
Meet The Founders of Anthesis Wine
Husband and wife duo who took the family passion and into it breathed new life. When generational passion met the love of family, Anthesis Wine was born.
BREANNA D'ARGENZIO-TAMBURIN
SANDRO TAMBURIN
"We search for gripping vineyards, chasing flavors and capturing their character.” - sandro
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, whisky, and sourdough, to name a few. Beyond his passion at
Anthesis Wines, Sandro has been the winemaker for D'Argenzio Winery since 2014 and is also the owner and brewer for Old Possum Brewing Company. This diverse experience reflects his ongoing exploration of the craft and his tireless pursuit of quality.
ORANGE WINE
Anthesis Wines has crafted two orange wines, Picpoul Blanc and Falanghina. 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.
Our Winemaker
Crafting wine with the love of family.
Ignite your senses with Anthesis Wines, the visionary sister label of D'Argenzio Winery. Guided by the passion of Winemaker Sandro Tamburin—who carries the timeless wisdom of his grandfather's vineyards in Trieste, Italy, from childhood memories—and his wife Breanna Tamburin, daughter of Ray D’Argenzio.Sandro crafts wines in the old way, "alla vecia", embracing prolonged skin contact to capture rich character and depth, drawing on winemaking methods that date back thousands of years. Our wines are young and vibrant, yet possess a captivating richness and elegance. The Anthesis story began in 2016 with a select collection of handcrafted wines including our first-ever Pinot Noir, Chardonnay, Picpoul Blanc, and Falanghina. Every vintage is an intimate portrait of the vineyard, meticulously produced in exclusive micro-batches of just 1 to 6 barrels. The addition of our Cabernet Sauvignon has expanded the family, but our commitment to a deeply personal, hands-on approach remains the heart of everything we do.
