La CantinaKing Valley

Gino and Carmel Corsini planted their first vines in the early 1980s under contract to Brown Brothers. By 1997, homemade wine shared with family and friends had grown popular enough to warrant a label — and a Tuscan-style stone cellar door. The estate now grows Nebbiolo, Saperavi, Tempranillo and Albariño alongside the originals, making preservative-free wines entirely on-site, with platters of Milawa cheese and Gamze charcuterie to match.