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L'Uvaggio di Giacomo

L'Uvaggio di Giacomo l’Uvaggio di Giacomo was begun in 1997 to craft distinctive wines from the notable Piemontese grape varieties Barbera and Nebbiolo when grown in California. Continually inspired by the efforts from best producers of Piemonte, both those following the more traditional methods and the new wave of modernists, we undertook our exploration and aspired to make an impact with grapes grown here. Also the recent wines from the finest producers of Tuscany intrigued us to produce our own Sangiovese starting in 1999. Observing their efforts and tasting the wines from many of the best Tuscan estates convinced us this is another very interesting variety. Looking to Gaja of Barbaresco who now produces a Brunello from Sangiovese in Montalcino or Antinori who is making Piemontese varieties in Alba - we realized throughout Italy there has been a blurring of traditional regional interests. So, we decided to blur our own self-imposed varietal boundaries as well. We have applied our years of experience working with Italian grape varieties from throughout California and Italy to craft our wines. These cultivars forever taunt us with potential and we are presented with the continual challenge for the refinement of both viticulture and viniculture. Our mission has a singular focus and direction, to elevate the consumer awareness and acceptance of the Piemontese varieties Barbera and Nebbiolo and the Tuscan Sangiovese when grown and vinified in California.


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Address Web Social
1075 Buchli Station Road, Napa, CA, US, 94559 Email:
Phone: 707-224-2254 Web:
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  il Colombi Mendocino Arneis
Our rendition of Arneis exhibits the characteristic aromas and flavors of this obscure variety with a spicy expression and intensity uncommon in most Italian renditions. We feel it is a perfect match for many Mediterranean inspired primi piatti as well as more delicate dishes of Southeast Asian cuisine, whether it is Chinese, Thai or Vietnamese.
  il Gufo California Barbera
Our young vine Barbera is a fruit-forward wine enhanced by aging in oak barrels. It exhibits ripe black cherry and boysenberry fruit underscored by a very subtle smoky aroma contributed by a percentage of new and newer oak. It was crafted for maximum versatility with food, ranging from pizza and pasta and other Mediterranean inspired cuisine to typical American fare like simple grilled meats such as chicken, pork or beef.
  il Gufo Lodi Barbera Rosato
Though pink wines are often thought of as fragile and simple ours is medium bodied, rich, and complex. We feel it complements an array of ‘nontraditional’ fare including sushi, sashimi and spicy Asian or Latin in addition to more conventional Italian and a range of dishes from diverse Mediterranean cuisine.
  il Leopardo California Nebbiolo
Very much like a classic Italian wine from a different, earlier era, our 2000 Nebbiolo was released after over four years of bottle age. This allowed ample time for the aromatic components to evolve, the tannins to soften and red and black fruit characters to develop more complexity. Elegant and graceful, yet with good depth, this wine compliments a range of hearty foods and will continue to gain more complexity with additional bottle age.
  il Lupo California Red Table Wine
Our uvaggio has a youthful verve that complements its fresh and vibrant berry, red and black stone fruit, and intriguing barrel characters. Structured and forward, yet refined, it was crafted to accompany a broad range of flavorful foods. While enjoyable now, it will continue to soften and gain complexity with several more years of bottle age.
  la Pantera California Barbera
Because this wine was handled very gently and minimally, even after several years of bottle aging prior to release, la Pantera expresses a youthful character and freshness. It exhibits fresh, expressive black berry and stone fruits interwoven with intriguing barrel characters of smoke and spice. This wine is subtle, refined and complete - crafted to compliment a broad range of flavorful foods. It is eminently enjoyable now and will continue to gain more complexity with additional bottle age.


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