When Ed Sbragia was growing up, wine meant both livelihood and quality of life to his family. Ed’s grandfather, an immigrant from Tuscany, had naturally gravitated to the wineries flourishing in California at the turn of the century.Ed’s father acquired his own vineyards near Healdsburg, growing zinfandel grapes for sale and home winemaking. “He made excellent wine,” says Ed, “and he taught me that making wine is a very natural process – that good grapes and good techniques will make good red wine.”In the Tuscan tradition, good red wine was a part of every family dinner. The vineyards meant hard work for young Ed – pruning, thinning, harvesting and crushing. Ed majored in chemistry at the University of California at Davis, headed for a career in science. But his family background made him the top candidate for a job in a winery laboratory upon graduation.
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