60 PUNCHMAGAZINE.COM foot space in New Jersey, which let them reach nearly 300 barrels. The couple also founded The Bacchus School of Wine, which they expanded to five locations across the state before they moved to the Bay Area. Dominick’s real estate background helped him hunt down their current warehouse as well as purchase land in Amador County for vineyards. The land’s granite and limestone give the wine a minerality and vibrancy in flavor, Dominick explains. “Grapes and limestone is a real nice story.” After initially planting five acres of syrah and three of primitivo, Dominick continues to expand with other CalItalia varietals including aglianico, Montepulciano, nero d’Avola and cabernet sauvignon. “We’re planting 14 more acres of vineyards over the next three years,” he says, which will include sangiovese, nebbiolo, Fiano di Avellino, barbera and others. His favorite family.” Adding, “We love each other a lot, and I guess that’s the glue that keeps us going.” It’s hard to imagine that such a massive operation started with just two barrels of wine back in the ‘80s. “I needed something to take the worry that I was going through in my business, set it aside and have some fun,” Dominick reflects, explaining that in his youth, he pursued a career in real estate. That first batch took him six hours to make by hand. “The wine came out well,” he smiles. Two barrels became 20. Then 60. Soon, Dominick’s basement was practically buried with barrels and he could barely wedge himself between the rows. Ready to take things to the next level, Dominick and his wife Gloria progressed to a 3,000-square-
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