Bianchini Cellars
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We are a family owned and operated winery and produce about 200-250 cases. Currently we are only licensed to sell in California.
It all started over 50 years ago when I was very young and would watch my grandfather, an immigrant from northern Italy, in his cellar in Stockton fill barrels with wine he made each year with the neighbor. He always made zinfandel because that’s what was available from his Italian friends.
After the wine was finished fermenting and placed into a barrel I can remember going down into the cellar with him, carrying a gallon glass jug to fill for large family dinners.
We never bottled the wine from the barrel, only removed what was needed at the time.
Every year less than half the barrel was consumed by family, friends, and neighbors before the wine would go “sour.” Little did we know that every time we withdrew a gallon of wine, we put a gallon of air into the barrel! The remaining wine in the barrel was either thrown out or left eventually turning to vinegar. Needless to say, we supplied the whole neighborhood with vinegar.
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