Born and raised in Napa, trained in winemaking at Sterling and Caymus, Frank Altamura has serious credentials. In 1985 he and his wife Karen began their own quest to make exceptional, collectable wine, turning an old cattle ranch in Wooden Valley into vineyards planted to Cabernet Sauvignon and Sangiovese. The small valley, nine miles northeast of the town of Napa, provides an ideal setting for the production of intense, multilayered wines. Warm days give way to temperatures cooler than those of Napa Valley, as fog is blown in, resulting in a longer growing season for this unique sub-appellation. Altamura's two flagship wines, the Cabernet Sauvignon and Sangiovese, represent hallmarks of Frank's winemaking philosophy: low yields in the vineyard and only free-run juice in the barrels. A Nebbiolo, Chardonnay, and Sauvignon Blanc are also produced.