Matt's Story

I originally went to UC Davis to play football and study Aeronautical Engineering. While there, somebody suggested I take Introduction to Winemaking as an elective. The rest is history. It was the first final I ever wanted to study for so it was a no-brainer. Making wine is so much fun. Following each step and watching the wine progress is really what makes my brain click.

When I make wine, I like to stay simple. So many wineries and winemakers these days get too caught up in optical-this and additive-that; keeping it simple is the easiest way to make a great wine. Wine is not meant to be a recipe where you throw a laundry list of ingredients in to make a product; it's meant to be a natural process in which we intervene only when necessary. I guess I am a bit old school.

That said, you can definitely take the non-intervention too far. I once saw a winery where they had to fish a dozen dead frogs out of an open top fermenter. The poor little guys took the final plunge into a vat of fermenting wine.

Matt Iaconis Moscato Lodi 2012

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