Pronounced An-Yee-Tsee-o, Agnitio exists solely for the purpose of creating premium wines that honor the true spirit of the land: the workers. Within each vineyard are endless stories of dedication, perseverance and a love of each unique plot of land. After decades of cultivating the Napa Valley’s most celebrated industry, the Belli and Cybulski families created Agnitio Wines to pay tribute to the land and honor their devoted farming team. From Chardonnay to Cabernet Sauvignon, the partners are dedicated to making wines that reflect the unique character and quality of the vineyard sites they farm.

Agnitio: Latin for recognition & knowledge.

RECOGNITION

Rising before the sun to harvest grape clusters while they are still cool, vineyard workers are the soul of Agnitio. We rely on their dedication and skill throughout the year; and with Agnitio, we give back. A portion of the proceeds from every bottle funds our Together We GrowTM continuing education program supporting the very workers who tend our vines, pick these grapes, and give them a new life. Agnitio is not the wine of one man, it is the wine of 200 men and women who make it possible.

KNOWLEDGE

The team behind Agnitio has been farming these vineyard properties for years. Our roots are in the dirt, and now through Agnitio we are able to show you what these sites are capable of. The members of our team bring education, experience, and knowledge of these vineyards to every vintage of Agnitio. We grow each wine from the earth to the bottle, focusing on elegant, balanced, pure flavors that showcase the history of the grapes.

 MEET WINEMAKER ALEXANDRE REMY

Winemaker Alexandre Remy joined Agnitio in January 2014 with a background in science and winemaking experience that spans three continents.

Hailing from Rennes, France, Remy holds a master’s degree in food science from the University of Montpellier. His desire to make wine took him to Marlborough, New Zealand, France’s Northern Rhone region, Victoria, Australia and California’s Napa Valley.

Most recently Remy worked as a wine consultant for Vively’s USA, where he consulted for winery clients looking to improve their wine production and quality control. His tasks included calibrating wines through tasting and identifying native yeast strains with potential for good wine fermentations.

Through his position with Agnitio, Remy hopes to demystify winemaking for the public. “I want people to understand wines and how to chose between them, making wine approachable.”

Remy embraces a winemaking style that showcases the elegance and finesse of each vineyard and vintage. “There is no such thing as making wine by recipe,” he says. “A chef can express his artistic side, and as a winemaker that is what I want to do.”

As part of this, Remy is constantly experimenting with traditional winemaking styles, some of which are “things people don’t do anymore because it is not within the trend.”

This type of experimentation is in line with Remy’s personality outside the cellar as well. “I’m eating life as much as I can. Everything is interesting. I’m a sponge for knowledge.”

An avid outdoorsman, Remy is involved in triathlons and trail running. His interests include cooking, traveling and spending time with his wife and young son.

 

 

Shop Agnitio - By Atlas Wine Company Wines

2013 Agnitio Chardonnay Durell Vineyard
$ 60.00

VINTAGE

The 2013 growing season was early, even and all-around excellent. A warm, dry spring brought early bud break, helped with canopy vigor and berry size, and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June and early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted when we wanted.

TASTING NOTES

Rich gold color in the glass, with aromas of green Anjou pear, guava, and white peach blossom, this wine offers an aromatic complexity that can only come from the unique site of Durell Vineyard. The depth of the minerality in the mouthfeel is juxtaposed with a creamy and smooth mouthfeel. Hints of French pastry and spicy oak highlight the long, luscious finish.

WINEMAKING

Our grapes were gently whole-cluster pressed for over four hours (Press cycle used in Champagne). The juice was racked off its lies after it had a chance to settle down in a tank for at least 24 hours at 50°F. It was 50% fermented in a concrete egg and 50% in barrels, with a blend of 50% new French oak and 50% neutral oak. Only 25% of the wine was allowed to go through malolactic fermentation in order to preserve the brightness of the wine and gain just enough roundness on the palate. Aged "sur lies fines" for 12 months, this wine will cellar for years.

NUMBERS

Alcohol: 14.3%
pH: 3.68
TA: 5.61 g/L
RS: <0.1 g/L Dry

2013 Agnitio Chardonnay Sun Chase Vineyard
$ 50.00

VINTAGE

The 2013 growing season was early, even and all-around excellent. A warm, dry spring brought early bud break, helped with canopy vigor and berry size, and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June and early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted, when we wanted.

TASTING NOTES

Our first vintage of Sun Chase Chardonnay is a distinctive wine with exuberant character and ageability. The nose expresses subtle aromatics ranging from white flowers, Meyer lemons and crushed rock. Best comparted to a classic Meursault from Burgundy, the mouthfeel is at once laser-like, mineral and complex. While still in its youthful stages, with time this wine will blossom to express its mature balance of unctuousness and freshness.

WINEMAKING

Our grapes were gently whole-cluster pressed for over four hours (Press cycle used in Champagne). The juice was racked off its lies after it had a chance to settle down in a tank for at least 24 hours at 50°F. It was 100% fermented in barrels with a blend of 25% new French oak and 75% neutral oak. Only 25% of the wine was allowed to go through malolactic fermentation in order to preserve the brightness of the wine and gain just enough roundness on the palate. Aged "sur lies fines" for 12 months, this wine will cellar for years.

NUMBERS

Alcohol: 14.1%
pH: 3.30
TA: 7.16 g/L
RS: <0.2 g/L Dry

2013 Agnitio Pinot Noir Sun Chase Vineyard
$ 60.00

VINTAGE

The 2013 growing season was early, even and all-around excellent. A warm, dry spring brought early bud break, helped with canopy vigor and berry size, and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June and early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted, when we wanted.

TASTING NOTES

The 2013 Sun Chase Pinot Noir is our inaugural release of Pinot Noir. An incredibly vibrant wine, the aromas are complex and rich. Plums, black cherries, blackberries and flowers all jump from the glass, finishing with notes of cloves and sweet tobacco. This Pinot Noir has great structure and a strong backbone, with balanced mouthwatering acidity, soft tannins, and a long finish. This is definitely a wine to hold on to for a few years.

WINEMAKING

This Sun Chase Pinot Noir comes from three distinct blocks comprised of three different clones: 667, 777 and 828. Each block was fermented separately in stainless steel open fermenters. About 35% of 667 was whole cluster to increase complexity and mouthfeel. Overall, the wine represents about 15% whole cluster. From there, each block was aged separately for 12 months in 25% new French oak.

NUMBERS

Alcohol: 14.1%
pH: 3.64
TA: 5.02 g/L
RS: <0.2 g/L Dry

2013 Agnitio Pinot Noir Walala Vineyard
$ 70.00

VINTAGE

The 2013 growing season was early, even and all-around excellent. A warm, dry spring brought early bud break, helped with canopy vigor and berry size, and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June and early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted, when we wanted.

TASTING NOTES

The 2013 Walala Pinot Noir is our 1st release from our own estate vineyard. The exceptional site, Walala is comprised of 17 acres of vineyard surrounded by 1900 acres of forestland. A unique site for Pinot Noir in the “True Sonoma Coast”. This wine has a great violate color with amazing depth and clarity. The nose shows notes of cassis, blackberry, and cloves associated with hints of pomelo and honeydew. Bright forest fruit flavors hits the palate. The finish is of lively fruit with lengthy spice and concentration.

WINEMAKING

This Walala Pinot Noir comes from three distinct blocks comprised of three different clones: 113, 115 and 828. Each block was fermented separately in stainless steel open fermenters. About 15% of 115 was whole cluster to increase complexity and mouthfeel. Overall, the wine represents about 10% whole cluster. From there, each block was aged separately for 12 months in 25% new French oak.

NUMBERS 

Alcohol: 14.1%
pH: 3.82
TA: 4.34 g/L
RS: <0.1 g/L Dry

2014 Agnitio Sauvignon Blanc
$ 30.00

VINTAGE

The 2014 growing season was again early, even and all-around excellent. Throughout the season, the vines continued to stay healthy with moderate weather conditions creating an ideal growing season. Temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted, when we wanted.


TASTING NOTES

Aromas of bright citrus, grapefruit, orange peel and kiwi are expressed on the nose, while hints of anise and limestone suggest an elegant minerality. The palate is driven by its extraordinarily soft, integrated acidity, giving this wine a refined crispness and long lasting finish.

WINEMAKING

Grapes from the Oak Knoll, Coombsville and Pope Valley AVA’s were gently whole- cluster pressed for over four hours. Juice was racked off its lies after it had a chance to settle down in a tank for 24 hours at 50°F. It was 70% fermented in barrels with a blend of 8% new French oak (Cigar Light toast barrel). The remaining 30% was fermented in a concrete egg. Both the egg and barrels were aged “sur lies fines” for 6 months with no lees stirring.


NUMBERS

Alcohol: 13.85%
pH: 3.
19
TA: 7.7 g/L
RS: <0.1 g/L Dry

2014 Rosé of Pinot Noir
Sold Out

VINTAGE

The 2014 growing season was again early, even and all-around excellent. Throughout the season, the vines continued to stay healthy with moderate weather conditions creating an ideal growing season. Temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted, when we wanted.

TASTING NOTES

The pale salmon color of this wine evokes the true Rosé's of Provence, France. The nose expresses aromas of bright grapefruit, blood orange, white blossom flower and raspberry. The palate is driven by its mouthwatering acidity, giving this wine great freshness and elegance.

WINEMAKING

100% directly pressed Pinot Noir Grapes from Silver Pines vineyard in the Sonoma Coast AVA's were used. Skin contact was under two hours, to achieve a clear pink color. Juice was racked off its lees after it had a chance to settle down in a tank for 24 hours at 50°F. It was 100% fermented in stainless steel barrels at temperatures not exceeding 59°F.

NUMBERS

Alcohol: 14.1%
pH: 3.34
TA: 7.4 g/L
RS: <0.2 g/L Dry