Passaggio Wines
Get the Dirt from Cynthia Cosco
“As a winemaker, I never stop evolving. ‘Passaggio’, Italian for ‘pass through’, reflects my winemaking journey - new adventures with each vintage, exploring traditional and off-the-beaten-path varieties. I’m fortunate to be able to source hard to find grape varietals along with traditional ones”
What was your first vintage year? 2007
How many cases do you make per vintage?
Started off with 50 cases my first year. Each year I would do a little more. By 2014 I was making about 600 cases. In 2018, I produced about 1700 cases.
Do you have a Tasting Room? If Yes/Hours?
Yes. The tasting room is located in downtown Sonoma. We are open Monday-Sunday, 12-6pm every day. No appointment necessary.
What wine made you want to become a winemaker/start your own winery?
I tasted the Iron Horse 2006 Unoaked Chardonnay and I said that’s the type of wine I want to make.
What varietals do you work with? Which varietal/wine is your favorite to make? Why?
I work with a lot of varietals. Both red and whites. I make approximately 17 different varietals. A couple of my favorites would be Chenin Blanc, Trousseau Gris, Skin fermented Pinot Grigio, Grenache, Aglianico, and Sangiovese. It’s hard to pick a favorite. I love working with them all.
What vineyards do you source from? Why?
I source from three locations. Sonoma, Clarksburg, Lodi. The vineyards in Sonoma are Albini, Namesake, Fanucchi, Matthes. The Lodi Vineyard is Hux Vineyards. The vineyard in Clarksburg is Heringer Estates.
What type of oak treatment do you use?
All my whites are stainless except for the Roussanne which is fermented in neutral French Oak. All the reds are aged in neutral French oak.
What do you love about your winemaking region? What makes it different special?
Sonoma is a special place for sure. The sites, the sounds, the smells, and the community of loving people is what makes it special.
What’s the story behind your winery name / label?
The name Passaggio means passageway in Italian. It’s a tribute to my great grandfather who came over here from Italy in 1905.
What's the one thing you wish someone had told you about the wine business before you started your own winery?
Ha!! I wish someone had told me how much money it would take…
Most importantly, what's so great about being small? What can you do as a small winemaker, that wouldn't be possible for larger wineries?
Being a small wine producer has its advantages for sure. I can produce different varietals each year. Each varietal will taste different each year. I can experiment with different yeasts, or native yeasts. The list can just go on.
How do you view the future in the wine industry for small-lot winemakers?
I can see the wine industry getting down to two sizes. The big guy and the little guy. It seems like the middle size wineries are getting far and few between.
If you could choose another wine region to work in what would it be? Why?
I really like the way Lodi is showing up on the map these days. They are producing some great wines. I wouldn’t mind giving it a try.
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