We ship to: AK, AZ, CA, CO, CT, DC, FL, GA, HI, ID, IN, IA, KS, LA, ME, D, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OH, OK, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV.

Tucked around a corner along Chalk Hill Road lie 24 idyllic acres of vineyard: this is Trinité Estate : the land of Acaibo. Located between the cool Russian River at the west , the warm Alexander Valley at the northeast and Knights Valley , at 750 feet elevation, the land features a range of microclimates , topographie and soils .This Terroir highlights our delicate and well balanced wines.Originally from the Bordeaux region of France, we have focused on growing world-class Cabernet Sauvignon, Merlot and Cabernet Franc.


We replanted 12 acres in delineated blocks of Cabernet Sauvignon and Cabernet franc clones that we have learned are well suited to the specifics of this vineyard in terms of soil profile, exposition, slope . The Estate here is sloped, creating a natural amphitheater for the vines. Our yineyard is planted vertically , to hold back erosion, we use cover crop between vines and native flowers to protect the soil of erosion and aids in insect control, first by providing habitat more attractive than the grape vines and second by attracting desirable insects.


Harvest time has long been held by civilized societies as a sacred period in the calendar, the culmination of many long days and arduous efforts. Here at Acaibo, we hold this moment in similarly high-regard. We rise early, to carefully handpick the grapes in the cool nighttime and early morning temperatures to maintain freshness. They arrived at the nw winery, in a small container in a pristine conditions, uncrushed. The grapes are meticulously sorted, berry by berry until we have the perfectly ripe and highest in quality.


We then gently crush the grapes to emancipate the sweet nectar within and pump the subsequent “must” into the waiting vats. Prior to fermentation, whole berries are cold soaked up to 5 days at cooler temperatures to extract color, aromas and soft tannins.


We ferment Acaibo in stainless steel vats with a maceration period of one to two weeks. It is over this period that the juice is infused with all of its aromatic and phenolic greatness while taking on the rich color and delicate tannins of the skins. As the natural grape sugars slowly give way to alcohol, we stimulate contact by gently pumping the juice over the mass of skins that have formed a floating cap during the fermentation process.


At Acaibo , we practice sustainable and organic farming , and work closely with some biodynamic practices in order to preserve our land heritage and preserve the future. We strive for the balance between science and nature that allows our wines to reflect this unique terroir.

Copywright 2019            The Wine Visa  

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