Mitch Cosentino began making wine in small lots in 1980 in Modesto, California. Ten years later he moved his operation to the Napa Valley. Here, he continues a hands-on, old world approach to winemaking. The use of punched cap fermentation, a labor-intensive, hand-crafted mehtod of winemaking, sets Cosentino apart.
Cosentino's passion for winemaking and respect for traditional methods has resulted in a somewhat untraditional approach. Today, more than 30 ultra-premium, limited production wines are produced with more than 15 varietals.
Cosentino oversees winemaking at his three facilities: Cosentino Winery, Napa Valley; CE2V Estate Winery, Napa Valley; and Crystal Valley Cellars, Lockeford.
As Cosentino continues to discover new varietals and produce new wines, the "micro" approach to winemaking remains consistent. An exceptional talent for identifying fruit sources and determining blends continues to be the driving force behind the M. Cosentino signature, which appears on the labels of all three brands.
