A Brief Profile...

Identity
Innovator and pioneer in the quality production of Sauvignon Blanc and Sangiovese in Napa Valley.

Philosophy
We strive for balance in our wines -- not just balance between flavor and acidity or fruit and wood, but also the essential balance between varietal character, the taste of the vineyard and the winemaker's signature.

Climate & Soils
Climate -- nearby San Francisco Bay creates warm days tempered by cool nights.
Soil -- heavy, clay-like in some areas, shallow and rocky in others.

Estate Varietals
Sauvignon Blanc -- full bodied with flavors of pear, pineapple, and lemon. Sangiovese -- delicate nuances of wild strawberry, cherry, black tea and pepper.

Artisan Winemaker Marco DiGiulio
A U.C. Davis graduate with a Bachelor of Science in Fermentation Science and a minor in Italian literature. Previous experience growing and making Sangiovese at Atlas Peak Vineyards. Born and raised in San Francisco, Marco is fluent in Italian and well-acquainted with the foods and wines of his ancestral home.

Marco Di Giulio's ties to Italy. run deep. Although born and raised in San Francisco, Marco's first language was Italian. (He is still fluent.) His parents migrated to California from Lucca (coincidentally the original home of Robert Pepi) back in the early sixties. Marco's family has been in the food business for more than three decades, which might account for his love of food and wine.

Marco graduated from the University of California at Davis in 1985 with a degree in Fermentation Science. After a two year stint at Buena Vista Winery, he spent four and a half years as Cellar Master at Pine Ridge Winery. Next, Marco was the Winery Production Manager at Atlas Peak Vineyards before becomingg the winemaker at Pezzi-King Vineyards in 1993. Marco became the winemaker at Robert Pepi Winery just prior to the 1995 harvest.

"I developed a taste for Sangiovese at home as I was growing up," Marco says. "I gravitated towards its production with my move to Atlas Peak Vineyards and I now am pursuing its perfection here at Robert Pepi Winery. Working with the grape varietal that has its roots in Tuscany has been extremely exciting for me."

Marco lives in Calistoga with his wife Maria, a graduate from the Culinary Institute of America currently working as a pastry chef at the Downtown Bakery and Creamery in Healdsburg, CA.

A Brief History...
1. Robert Pepi bought property south of the town of Oakville in 1966. There was a 15-acre Cabernet vineyard on the 70-acre estate.

2. Cabernet vineyard was ripped and replanted with Sauvignon Blanc (Robert Pepi's favorite wine), Semillon (to blend with the S.B.) and Chardonnay (everybody else's favorite).

3. The winery was built in 1981.

4. In 1983, Robert Pepi brought cuttings of Sangiovese Grosso from the Biondi-Santi estate in Brunello di Montalcino. He produced his first Sangiovese e, Colline di Sassi (Hill of Stones), in 1988.

5. Robert Pepi retired in 1994 and sold the estate to Jess Jackson and his family.

6. The focus of the winery is Sauvignon Blanc and Sangiovese.

7. Marco di Giulio, formerly of Atlas Peak Winery, signed on as winemaker in 1995.

Robert Pepi Winery / 7585 St. Helena Hwy. / Oakville, CA 94562 / 707-944-2807



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