My grandfather, my father and my mother.

In the past, Napa grape growers prioritized volume over quality. However, over the years, vintners have shifted their focus toward cultivating specific grape varietals and investing in advanced equipment to enhance overall wine quality. In my vineyard, I dry farm my grapes as well as grow them organically.

Lying on the beach in Maui, Hawaii.

My first harvest was in 1967. I was an assistant winemaker to my father, Louis Bartolucci. We made about 300,000 gallons of wine that year, which is a much higher volume than I make currently at Madonna Estate.

Every year, my favorite memory is the last day of harvest.

My family has been growing grapes and producing wine in Napa Valley since 1922. The business was founded by my grandfather and later passed down to my father and his brothers in the late 1940s. From an early age, I was drawn to the art and science of viticulture and winemaking, which ultimately inspired me to pursue it as a lifelong career. After graduating from St. Helena High School in 1962, I continued my education at Fresno State and began working full time in the industry in 1967.

I believe in allowing the vineyard to guide the style of the wine, letting the unique characteristics of the site and vintage express themselves naturally in the final product.

The aroma of cat urine is a rather unique term.

My grandmother's spaghetti recipe paired with Dolcetto.

Robert Stemmler was a significant influence on me, serving as a valued source of guidance and knowledge during his time at Inglenook. At the time, Inglenook’s production facility was located next door to our family winery in Oakville, allowing me frequent opportunities to learn from his expertise.