At Musto Wine Grape Company, we love sharing the stories behind the winemakers who turn grapes into lasting family traditions. One of those stories belongs to Justin Timpano and his father-in-law Al Alves, whose winemaking roots trace back more than 60 years to the small Portuguese village of Carvalheiro. What began with Al’s grandfather crushing grapes by hand in a stone bowl has grown into a multi-generational passion carried from Portugal to Connecticut.
Justin, tell us the story of your wife’s (Melissa’s) family and how they first got into winemaking:
My wife’s father Al and Uncle Angelo are from a small village in Portugal called Carvalheiro. It’s about an hour and a half’s drive northeast of Lisbon. It’s a beautiful area where they still own the house they grew up in, acres of farmland and hundreds of cork trees. Wine making has been a part of the Alves family for over 60 years. It started with Al and Angelo’s grandfather making wine by crushing grapes in a stone bowl by hand. Al and Angelo, along with their brother Nelson carried the tradition to states and typically made a red field blend they would bottle or keg and drink during Sporting (soccer) games and family parties. I remember the first time I saw the process at Melissa’s grandmothers house in Hartford, big blue drums, manual crusher and a homemade wood punch down. Their wine was so good and the process looked like so much fun so I asked to join them about 12 years ago and have been making wine ever since. I now make the family wine and am really proud to carry on their tradition.
Al, Angelo and I this summer at the local store in Carvalheiro having a 50 cent glass of wine
Al walking next to the family cork trees
How did you and the family both start making wine together?
I had been making wine for 5 or 6 years when Mike (my brother in law) and I went to Jonathan Edwards Winery one afternoon with our family. Mike at that point didn’t have a lot of exposure to red wine. After a few glasses of their 2017 red zinfandel, Mike was interested in joining and I wanted to do what Al, Angelo and Nelson did and make wine making a family tradition. Mike has fallen in love with the process and now hosts a podcast called Vino Volley, a show about soccer and wine. Neither of us are Portuguese but we both love Portugal and our wine is inspired by reds we have tasted from vacations and the Portuguese style field blends made by the family for generations.
How have you’ve gotten more family and friends involved over time?
I feel like every home wine maker who has friends and family that drinks and enjoys their wine somehow ends up growing their group. At one point, we had 8 or 9 guys making wine at my house until we all had kids and decided to break up the band. My good friends Kevin Lawton and Milton Quaresma now have their own setups at their houses and continue to make great wine. Kevin makes high end Cabs and Milton is on to Italian reds. We all still regularly get together and bring our favorite wines to share. I think and hope wine will keep us connected as our kids grow. This year we are expanding our team again with my Dad, Jim, making a rosé and cousins Danny and Bruno joining in on our red blend.
Below are pictures of Kevin and his family making thier high end cabernet at home!
For Justin and Al, winemaking is more than a hobby—it’s a thread that connects generations, cultures, and memories. From a small stone bowl in Portugal to a family cellar in Connecticut, every crush, every bottle, and every shared glass is a tribute to the love, laughter, and legacy that started it all. It’s stories like theirs that remind us why we do what we do at Musto Wine Grape Company—because behind every great wine is a family, a friendship, and a tradition worth preserving.
🍷 Want to start your own winemaking story? Musto Wine Grape Company is here to help you every step of the way, from grapes and juices to equipment, education, and support. Visit www.juicegrape.com or stop by to get started.
An Interview with Lisa Howard of Tolenas Winery, Suisun Valley, CA
Tell us little bit about you and your family’s story
Our family’s roots in Suisun Valley began in the early 1980s when my parents, Steve and Linda Tenbrink, started farming fruits and vegetables. They ran a roadside fruit stand, building a reputation for quality produce and a genuine connection with the community. Farming was their passion, but the business began to evolve when my dad’s best friend, Ron Lanza, and the Lanza family encouraged him to try his hand at growing wine grapes.
What started with just four acres of Pinot Noir soon grew into something much bigger. Over time, the vineyard expanded to include Tempranillo, Petite Sirah, Primitivo, Cabernet Sauvignon, Albariño, and Tannat. Today, we make wine from those grapes under both the Tenbrink label and under my husband Cliff’s and my personal label, Tolenas.
For Cliff and me, coming back to join the family business felt like a natural step. We wanted to honor what my parents started while also creating our own path in the wine world. Together, we’re proud to continue farming the land, making wines that reflect Suisun Valley, and sharing our family’s story with every bottle.
What initially draws you to working with Pinot Noir specifically from Suisun Valley, and how does this region’s terroir influence the grape’s character compared to other Pinot regions?
Pinot Noir was the very first grape my family planted in Suisun Valley, so it holds a special place in our story. What drew us to it initially was the challenge and the beauty of working with a grape that demands so much attention in both the vineyard and the cellar. Pinot is known as a delicate variety, but here in Suisun Valley, it takes on a personality that’s uniquely bold while still retaining elegance.
Our region’s terroir — and especially the unique block where our Pinot Noir grows in the southernmost part of Suisun Valley — plays a defining role. Just east of Napa, Suisun Valley benefits from cooling breezes that funnel in from the San Francisco Bay, preserving freshness and acidity. The valley floor soils, a mix of clay and gravel, contribute structure and depth. Together, these elements create a Pinot Noir with ripe red fruit flavors and a velvety texture, yet with more richness and backbone than you typically find in cooler coastal regions.
For me, that balance of approachability and power is what makes Suisun Valley Pinot Noir so exciting. It’s both a nod to my family’s beginnings in grape growing and a showcase of what this valley does best: wines with character, authenticity, and a sense of place.
What unique flavor profiles or structural nuances do you find in Suisun Valley Pinot Noir, and what would you tell a home winemaker to look out for when they’re working with it?
Suisun Valley Pinot Noir often surprises people. While Pinot is traditionally known for being delicate, our valley gives it a little more muscle. You’ll still find the classic red fruits—ripe cherry, raspberry, and strawberry—but they come across with a brighter ripeness. Structurally, there’s more weight on the palate than in cooler coastal regions. The wines tend to show a velvety texture, soft tannins, and just enough acidity to keep everything lifted. Subtle spice and earthy undertones often weave through as well, adding depth without overpowering the fruit.
One unique aspect of our site is that even when sugar levels are higher, the acid carries beautifully with the ripe fruit. It’s almost the best of both worlds—intensity and richness without sacrificing freshness. For home winemakers, I’d say: lean into what Suisun Valley naturally gives you. You usually don’t need to adjust acid, but do keep a close eye on your fermentations. Pinot can be a bit dramatic in the cellar—its thinner skins can break down quickly, which means fermentations may run faster. That calls for careful nutrient management and close temperature control. If you want to take things a step further, a few days of cold soak before fermentation can help pull out more color and complexity, though that’s a more advanced technique. And finally, go light on the oak—you don’t want to mask the beautiful fruit character that makes Suisun Valley Pinot so distinctive.
Are there particular winemaking techniques or styles you recommend to really bring out the best in Suisun Valley Pinot Noir, especially for those who might be trying it for the first time?
Not to give away all my secrets, but one of the unique things about our site is that Pinot Noir here can gracefully handle a little more richness. While many regions pick for a 14% Pinot, we find that shooting for around 15% is often more appropriate — the fruit’s natural weight and balance support it beautifully.
For those working with our grapes, I recommend destemming the fruit. If you want to up your game, try bleeding off a little juice right after destemming — this increases the skin-to-juice ratio in your fermenter and can really boost color and intensity. After that, let your vessel “hang out and marinate” for two days in a cold environment with no oxygen exposure. Use a tight lid and, if possible, a little dry ice to keep the must protected. After a couple of days, give it a good mix and check your Brix. From there, you can either extend the cold soak for more extraction or adjust with water to bring the must to around 25 Brix and use that as the kickoff to fermentation.
Yeast choice is where you can really shape the style. RC212 brings structure and spice, while Alchemy IV gives lots of intense fruit. Personally, I love running two separate ferments with different yeasts and blending them later for complexity. Whatever you choose, make sure you know the nutrient needs for that strain and support it well — Pinot can be dramatic in the cellar, and nutrient management plus temperature control are key. I tend to ferment at the upper end of the yeast’s range to get maximum color and flavor extraction. As fermentation winds down, keep a close eye on oxygen. Below 2 Brix, the wine is more vulnerable — so use dry ice, a sealed lid, or other protections. Taste daily; Pinot’s thinner skins can break down quickly, so depending on tannin and flavor development, you may want to press right at dryness or extend skin contact up to a week if everything tastes great.
After pressing, move the wine into carboys or another vessel to finish malolactic fermentation. Once malo is complete, rack off the gross lees and let the wine rest. Pinot Noir is often an “early to bottle” wine — though it can go through an awkward “ugly duckling” phase around the holidays, it usually reemerges beautifully by spring. For us, bottling within 18 months after fermentation preserves its freshness while still allowing enough time for the wine to come together.
What common misconceptions or challenges do you think people have when making Pinot Noir from this region, and how would you advise them to overcome these?
One of the biggest misconceptions is assuming that Pinot Noir from Suisun Valley will behave like Pinot from cooler coastal regions. Because our valley is warmer, people expect the fruit to lose acidity as sugars rise — but at our site, the opposite is true. Even at higher Brix, the grapes naturally carry their acid, so winemakers often add more than they really need to. My advice: trust the vineyard. Taste the grapes, check your numbers, and resist the urge to “fix” something that’s already in balance.
Another common assumption is that you’ll struggle with color, since Pinot is often known for being pale. Not here! There is no lack of color in Tenbrink Pinot Noir. You absolutely don’t need to waste money on “color-enhancing” products for these grapes — I promise. The skins give plenty of depth naturally if you manage fermentation well.
A real challenge, though, is Pinot’s temperament in the cellar. The thinner skins break down quickly, which can lead to faster fermentations. That means nutrient management and temperature control are critical — check daily, and keep things steady. Toward the end of fermentation, remember Pinot is also highly oxygen-sensitive. Protect your must with lids, dry ice, or other methods, or you risk losing freshness. Finally, stylistically, some assume Pinot from a warmer site can’t be elegant. But Suisun Valley proves otherwise — the wines carry both power and finesse if you let them. Avoid over-oaking or over-extracting in an effort to make Pinot “bigger.” The richness and color are already there; your job is to highlight the balance between ripe fruit, acid, and velvety texture that makes this region so unique.
Could you share a personal anecdote or a memorable vintage that stands out to you when you think about Suisun Valley Pinot Noir? Something that might inspire others to appreciate its uniqueness?
One vintage that always comes to mind is 2021. It was one of those years where everything about the site seemed to click. The Pinot came in with beautiful ripeness, but what amazed me was how much natural acidity it still carried – not too high, not too low, just right. I remember standing at the crush pad with Cliff, tasting the berries as we loaded them into the destemmer, and being struck by how the fruit seemed to capture both sides of Suisun Valley’s personality — the richness of our warm days and the brightness from those Bay breezes at night.
That year, the fermentation took off fast — Pinot can be dramatic like that — and we had to keep a careful eye on temperature. But the payoff was incredible: deep color, layers of red fruit and spice, and a velvety structure that made the wine feel both bold and refined. When we finally bottled it, I remember thinking: this is exactly what Suisun Valley Pinot is meant to be.
It’s moments like that vintage that inspire me. Pinot Noir here doesn’t fit neatly into the mold of coastal Pinot, nor should it. It has its own voice — one that’s confident, generous, and still full of elegance. Every time I taste it, I’m reminded why my family planted those first four acres and why we continue to believe in this grape and this valley. The Tenbrink Pinot Noir is like the Cabernet of Pinot Noir! It is an honor to share our fruit with you and we look forward to hearing YOUR stories! Please tag us on social media under @tenbrinkfarmsandvineyard and @Tolenas Winery or even my personal account (I’d love to hear from you) @yuppiefarmgirl
Ready to experience Suisun Valley Pinot Noir for yourself? 🍇 You can purchase Tenbrink-grown Lanza-packed Pinot Noir grapes directly through Musto Wine Grape Company (MWG)—your trusted source for premium winemaking grapes and juices. Whether you’re a home winemaker or a small winery, MWG makes it easy to bring the flavors of Suisun Valley into your cellar. Contact MWG today to reserve your fruit!
Tell us about your winery/winemaking/vineyard history and/or story
For over six decades, the Guerriero Family has been packing and shipping premium
California juice grapes. Our family started packing and shipping juice grapes in the Lodi region of the San Joaquin Valley in 1953 and eventually expanded to the Central Valley. This legacy began with Tony Guerriero, who turned a Bronx produce truck into a cross-country wholesale operation—and it continues today with third and fourth generation family members, Joe and his sons Joey and Tony Guerriero, and his grandchildren Dominic and Giovanna Guerriero. Many of our distributors today are the children or grandchildren of buyers our father and grandfather once served. This is not just business—it’s generational trust. In 2018, Cry Baby Wine was founded as a tribute to a dream that spanned three generations. Joe Guerriero brought to life what his grandfather and father had long envisioned: a locally hand-crafted, family-owned winery offering award-winning wines for every palate.
Across the U.S. and Canada, customers look for “the baby who is crying”—our Cry Baby label. It has become our signature, known for quality, flavor, and family pride. Many home winemakers swear by our grapes and wines, and that loyalty is earned with every bottle. Our experience in juice grapes runs deep. From pruning to harvest, we partner with some of California’s most respected farmers to ensure premium grape quality. We personally supervise vineyard selection and care, harvest timing, packing and shipping, and cold chain management. Our grapes are picked at peak maturity, forced air cooled to 32°F and shipped with the utmost care to preserve freshness and integrity.
What excites you about working with Barbera D’Asti in the Central Valley, and how does this region’s climate and terroir influence the grape compared to its traditional Italian roots?
What excites us about working with Barbera in the Lodi region of the San Joaquin Valley is how beautifully it bridges old-world character with new-world energy. In its native Asti, Barbera is prized for its high acidity, red-cherry brightness, and food-friendly elegance. Here in the Lodi region of the San Joaquin Valley, our warm days and fertile soils give the grape a riper profile—lush blackberry and plum alongside that signature tangy cherry core—while the natural acidity keeps everything lively and balanced. The result is a Barbera that’s both approachable and expressive, carrying a sense of place while honoring its Italian heritage. That contrast and harmony are what make it such a rewarding grape to work with.
What flavor profiles and structural elements (acidity, fruit notes, tannins) stand out most in Central Valley Barbera D’Asti?
San Joaquin Valley Barbera d’Asti–styled wines showcase ripe red and black fruit, lively acidity, smooth tannins, and a juicy, food-friendly structure, a California-sun expression of a naturally bright and approachable grape.
Are there qualities that make Barbera D’Asti especially approachable—or tricky—for home winemakers and smaller wineries?
Barbera is actually one of the most approachable grapes for smaller wineries and even home winemakers because of its naturally high acidity, juicy fruit, and soft tannins. It doesn’t require aggressive tannin management or years of barrel age to taste balanced—it can be bright, smooth, and food-friendly fairly early on. The tricky part is that the same acidity that makes it refreshing can feel sharp if the grapes aren’t fully ripe, and its lighter skin means you need to be thoughtful about color and oak use. But with a little care, Barbera rewards you with wines that are both expressive and inviting.
What techniques or approaches do you recommend to bring out the best in Barbera from the Central Valley? (e.g., managing acidity, oak vs. stainless, blending choices)
To bring out the best in San Joaquin Valley Barbera, we focus first on balance in the vineyard, picking when acidity is right, but fruit has developed full flavor. In the cellar, stainless steel fermentation keeps the fresh cherry and raspberry notes alive, while a touch of neutral or lightly toasted oak can add roundness without overwhelming its natural brightness. We also keep maceration gentle to avoid harsh tannins, since Barbera’s strength is its acidity and fruit, not heavy structure. Some producers blend in a small number of darker varietals like Syrah or Petite Sirah to boost color and body, but even on its own, Barbera really shines when you let its lively character lead the way.
Are there any misconceptions or common mistakes you see when people work with Barbera D’Asti that you’d like to clear up?
One common mistake with Barbera is treating it like a high-tannin grape. Winemakers sometimes over-extract, trying to pull out more structure, but that just makes it rough. Another is leaning too heavily on new oak, which can bury the fruit and throw the acidity off balance. And perhaps the biggest misconception is thinking its high acidity is a flaw—it’s actually Barbera’s greatest strength, the reason it’s so vibrant and food-friendly. In the San Joaquin Valley, that balance of ripe California fruit with naturally bright acidity is exactly what makes Barbera so rewarding when handled with a light touch.
If you’re looking for a wine that offers the best of both worlds—old-world elegance with a California twist—Barbera d’Asti is it. With its vibrant fruit, smooth texture, and food-friendly acidity, it’s a grape that feels right at home on the dinner table or shared among friends. Whether you’re a seasoned winemaker searching for a reliable varietal to craft, or simply a wine lover ready to explore something new, Barbera d’Asti delivers balance, character, and a taste of tradition with every sip. Don’t miss the chance to bring a little Italian heritage and California sunshine into your glass—Barbera is waiting for you. Call 860-278-7703 or email sales@juicegrape.com
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