Right along busy Highway 12, you can’t miss the attractive ivy-covered edifice of Consentino Winery. The massive two-story structure, with its heavy wooden doors, houses one of Mitch Consentino’s three California winery operations. He began in 1980 making wine in small lots in Modesto; ten years later he moved his operation to the Napa Valley. Here he continues a hands-on, old-world approach to winemaking. His "micro" approach uses punched-cap fermentation -- a labor-intensive method -- and other traditional winemaking techniques.

The tile-floored tasting room is moderate in size and has a unique copper-topped wine-tasting bar. Logo clothing, wine accessories and some gourmet food items are for sale. There is a separate VIP and club-member tasting room.

The winery focuses on small, distinctive vineyard lots, allowing the fruit sources and varietal characteristics to determine the blends. Cosentino produces 47 ultra-premium, limited-production wines from more than 15 grape varieties. He sources his fruit from a number of regions including the Russian River area, Sonoma Valley, and vineyards in Napa Valley.

The whites include Chardonnay, Gewurztraminer and Pinot Grigio. Reds include Sangiovese, Petite Sirah, Pinot Noir, Merlot, Cabernet Franc, Cabernet Sauvignon, and his special “Cigar Zin.” Also produced are the dessert wines of Late-Harvest Viognier, Cabernet Franc Port, a Botrytis Semillon and other offerings.