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April 2015 P R A C T I C A L W I N E R Y & V I N E YA R D 65 W I N E B U S I N E S S Scotto grew up at the heels of his grandfather and father in the winery, learning the art of blending and develop- ing wine. A graduate of the University of California, Davis, Scotto uses newer techniques and innovations for wine- making he learned at the university, such as working with new yeasts and clones. These are techniques the generations before him would never have consid- ered. Though it may sound cliché, Scotto says, "UC Davis taught me the science of winemaking, but I learned the art from my family. "The biggest thing I got from my father is that a small amount of blending can make or break a wine. UC Davis gave me the reason why and how, the science, but my family taught me to play and gave me the taste." Sera Fina's casual Dancing Grape blend of Zinfandel and Syrah (retails for $12 per bottle) sold 1,400 cases in 2013, which is almost one-third of the total 5,000 cases the winery produces annually. Sera Fina's higher end wines, such as Zinfandel and Barbera, range from $24 to $27 per bottle. The whites go for $16 to $18. Scotto sources the majority of the 60 to 80 tons of grapes he buys annually from Amador County growers such as Fiddletown grower Dick Martella. Martella's reputation and influence with the Amador County Grape Growers Association was key to convincing indus- try locals to give Scotto a chance when he first started out. In its first year, Sera Fina purchased 5 tons of Barbera from Martella, 10 tons in the second year and each additional year he has purchased nearly the entire Barbera vineyard, between 13 and 20 tons. Scotto also buys Sauvignon Blanc, Syrah, Mouvèdre, Grenache and Viognier from the Jackson Valley vineyard Clos du Lac. The only variety Scotto purchases out- side Amador County is Malvasia Bianca, which is not grown in the region. "It has been in my family for three generations," Scotto says of Malvasia Bianca. "My grandfather used it at Villa Armando, and so I have sentimental attachment to it. I also like that it is an unusual Italian grape." In 2013, Sera Fina harvested its first estate-grown grapes, which will be used to produce wines that will be sold in the tasting room and to their 600-plus wine club members. "The birds had a heyday with the vineyards in 2013, devouring most of what was on the vines, and so we were only able to harvest about 750 pounds," he recalls. "This year we have netting on the vines and expect to harvest between 5 to 7 tons." Between its five generations, Scotto's family has had a hand in nearly every aspect of the wine business — from enol- ogy and viticulture to operations, sales, marketing and distribution. That lineage has helped him grow Sera Fina wine Paul and Whitney Scotto