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Caduceus Cellars

Caduceus Cellars

158 Main Street, Jerome, AZ 86331

Perched on the side of the South East facing slopes of Jerome, Az, Caduceus Cellars & Merkin Vineyards is making high elevation wines out of predominantly Italian and Spanish varietals. Owner and Winemaker, Maynard James Keenan, along with his wife, Jennifer, are producing roughly 4500 cases a year in their tiny underground cement facility known as The Bunker. Open topped 1/2 ton bin maceration, modified temp controlled carbonic maceration, and/or submerged cap fermentation for the Reds, and whole cluster pressed stainless steel cold fermentation for the Whites and Rose's. The epitome of a boutique owner owned and operated winery.

Lightning Ridge Cellars

Lightning Ridge Cellars

2368 Highway 83, Elgin, AZ 85611

Lightning Ridge Cellars, a small family winery established in 2005, represents years of personal endeavor from the ground up. We’re proud to offer wines based on our Italian heritage. Our estate wines are made from classic Italian varietals: Sangiovese, Nebbiolo, Montepulciano, Aglianico, Malvasia and Muscat Canelli. Clay soils, long warm summers, cool nights and an old world style of winemaking provide the perfect combination to produce rich, full-bodied wines.

Merkin Vineyards (Cottonwood)

Merkin Vineyards (Cottonwood)

1001 N. Main Street , Cottonwood, AZ 86326

Our farm to your table. Our vines to your glass. Merkin Vineyards is on a mission to deliver a 100% Arizona experience to our extended family and community. It’s a mission few would choose to take on, but essential when Regional, Sustainable, and a Sense of Place are the goal.

• All of our wines are produced by MJ Keenan and his team from our 110 acres of Estate Vineyards in both the Verde Valley and Willcox, Arizona.

• Our fruits and vegetables are farmed by Maynards father, Mike Keenan, who moved here from Michigan to battle the Arizona elements daily in our Verde Valley greenhouses, gardens, and orchards.

• All of our pastas and breads are made from scratch in house by Chef Chris, Chef Bri, and our magical kitchen staff using Arizona grown and milled flour.

Mother Nature beats the drum to which we march and jump. So our menu remains flexible and changes weekly or even daily depending on her whims. It’s a challenge and journey we gladly embrace and we sincerely hope you join us in our quest.

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