Prima Materia Vineyard and Winery

Prima Materia Sangiovese

Better than Pinot.

About this wine

Grown at 1450’ elevation on red, obsidian-strewn soil resulting from Mt. Konocti’s volcanic upheaval, our Sangiovese combines 5 clones in a focused package that reflects our region while respecting it’s Italian heritage. Tasting notes: Red and blue-fruit focused with boysenberry, vivid cherry, floral notes, and a touch of roasted herbs. Medium acidity and fine-grained tannins are certainly present. High-strung, as it should be, with good minerality. Medium body but with Sangiovese's characteristic stoutness that feels sturdy with bright fruit up front but edfinitely built to age. Some stem inclusion bridges into earth and spice aspects. Vineyard: Clones include Brunello 06 and Biondi-Santi, Prugnolo Gentile, and Romagnolo VCR 23 on 1103 and 110 roots. Planted in 2010-13 on bilateral cordon utilizing “California sprawl” trellising and varying between north/south and east/west row orientations. Nearly dry farmed. No pesticides or herbicides. Hand harvested, hand everything. Winemaking: All clones hand harvested separately and fermented separately, ranging from 10-24 days. Varying degrees of stem inclusion and different temperature goals. Wood-basket pressed. No sulfur added for one year, no racking until bottling 23 months later. Unfined, unfiltered. 240 cases produced. Vintage: 2017 was difficult with endless rain, mildew, pest, and disease pressure, and canopies that would just not stop growing. Months of continuous hand-work kept the vines just barely in check for what turned out to be a great finesse vintage in the end with serious heat spikes but cool recovery periods, especially during the critical harvest. Somehow the micro-management payed off, though at the end came fire for less fortunate areas. 90 Points in Wine Enthusiast

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Meet the Winemaker

Pietro Buttitta


Prima Materia Vineyard and Winery

Prima Materia is the product of two decades spent working in vineyards, wineries, and cooking in restaurant kitchens that ranged from Michelin starred to hamburger (and fried chicken) consulting. This culinary background is part of the winemaking approach, and every bottle hopes to capture a distinctive, Old-World inflected voice in harmony with California's vast and evolving wine history.