Breggo Cellars

Breggo means "sheep" in Boontling, in honor of our place, a 203-acre farm just north of Boonville. For 150 years, sheep dominated the agricultural landscape of Anderson Valley. Sheep, like the domesticated vinifera grapevine, occupy and even thrive on the geographic periphery - places too steep, with soils too thin and climates too cold for other types of intensive agriculture. Sheep and vines flourish where the domesticated meets the wilderness. This is our place. We approach winemaking with a basic premise: make wine in the vineyard, then treat the fruit as gently as humanly and mechanically possible once it hits the winery. Work with great growers; then be polite, but demanding. It raises the odds of making great wine. Breggo uses fruit exclusively from the Anderson Valley appellation. Far be it from us to claim Anderson Valley as the greatest cold-climate growing region in the world. In due modesty, we consider it among the greats. We partner with growers of the marquis vineyards of Anderson Valley, growers whose vineyards have attracted national renown from winemakers and critics alike: Rich Savoy, the Schoeneman family of Ferrington Vineyards, Mary Elke at Donnelly Creek Vineyard and Brad Wiley from Wiley Vineyard. But we don't make me-too wines. We pursue a winemaking philosophy: as gently as humanly and mechanically possible. It informs every operational decision. From the world's gentlest destemmer to the world's first "Bucket Press" from Pressoirs Coquard of France. We use forklift and gravity to move wine, rather than pumps. Thus far this philosophy has produced happy results. A slow, gentle extraction develops flavors and texture unique to Breggo.

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