Artesa Winery is the California chapter of one of the oldest winemaking families in the world. When Raventós Codorníu, the Spanish dynasty whose roots in viticulture stretch back to 1551, chose Los Carneros in 1991 as the site for its New World winery, they were bringing nearly five centuries of vine knowledge to some of the coolest, most demanding wine country in Napa Valley. The result is a winery that operates at the intersection of Old World ambition and California terroir, producing Pinot Noir and Chardonnay of genuine quality from a hillside estate with one of the most distinctive architectural footprints in the region.

Born in Barcelona, Raised in Carneros

Raventós Codorníu is Spain’s oldest winemaking family, with a history in the Penedès region of Catalonia dating to 1551. The family brought the traditional method of sparkling wine production to Spain in 1872 when Josep Raventós Fatjó made the first Spanish Cava, establishing a tradition that the family has carried forward for generations. In 1991, the family expanded its reach to California, choosing the Carneros appellation at the southern end of Napa Valley for its cool climate and its ability to produce the Pinot Noir and Chardonnay that form the foundation of any serious sparkling and still wine program.

The estate was named Artesa in 1997, a Catalan word meaning “handcrafted,” a name that reflects the deliberate, careful approach to winemaking the family brought from Europe. The winery building, designed to blend into the surrounding hillside, uses Spanish architectural references while remaining distinctly contemporary, with reflecting pools, sculptures, and a terrace overlooking the Carneros hills that sets Artesa apart from every other tasting destination in the valley.

Raventós Codorníu, the Spanish family behind Artesa, has been making wine since 1551, making them one of the oldest winemaking dynasties in the world and giving Artesa a depth of heritage that few California wineries can claim.

The Carneros Hillside Estate: Over 150 Acres of Cool-Climate Vines

Artesa’s estate vineyards spread across more than 150 acres of rolling Carneros hillside, where the elevation and marine air exposure from San Pablo Bay create growing conditions of genuine distinction. Carneros is cooler than the Napa Valley floor, with morning fog that burns off slowly and afternoon winds that drop temperatures before harvest, preserving natural acidity and producing grapes of more restrained ripeness than the benchland sites to the north. This makes Carneros particularly well-suited to Pinot Noir and Chardonnay, both of which depend on retained acidity for structure and aging potential.

The hillside position of the Artesa estate adds an additional dimension: well-drained volcanic and clay soils, natural air drainage that prevents frost pockets, and varying exposures across the estate that allow the farming team to work with different expressions of the same cool-climate terroir. Single-vineyard selections from these blocks demonstrate how much variation exists within a single estate when the land is farmed with enough attention to discover it.

The Wines: Pinot Noir, Chardonnay, and Single-Vineyard Selections

Pinot Noir and Chardonnay are the signature varieties at Artesa, both ideally suited to the cool Carneros conditions the estate offers. The estate Pinot Noir carries the red fruit brightness and earthy complexity that well-farmed Carneros hillside fruit produces, with enough structure to develop in the bottle while remaining approachable on release. Single-vineyard selections from the estate explore specific blocks where soil and exposure produce wines of heightened character and expression.

The Chardonnay program reflects the same cool-climate philosophy: wines of mineral precision and citrus-forward fruit, with the natural acidity that makes them partners for food across every course. Beyond the Carneros estate program, Artesa also produces Cabernet Sauvignon and other Napa Valley varietals sourced from appellation fruit, giving guests a broader view of California wine within the context of the estate experience. Sparkling wine rounds out the portfolio, connecting the estate to the Codorníu tradition that has defined the family’s identity since the nineteenth century.

Pairing Artesa Wines with Food

Artesa brings a Spanish approach to wine and food pairing, and the tapas and gourmet offerings available at the winery are designed with this philosophy in mind. Carneros Chardonnay and any dish built on olive oil, salt, and fresh seafood create natural harmony: the wine’s acidity and mineral edge complement the briny freshness of oysters, grilled octopus, or simple shrimp with garlic and lemon. The Spanish palate for cured meats and aged cheeses also works beautifully with the estate Chardonnay, where fat and salt provide the counterbalance the wine’s structure requires.

Artesa Pinot Noir follows the cool-climate pairing logic: roast duck with cherry reduction, salmon with earthy mushroom accompaniments, or a simple Iberian charcuterie board all showcase the wine’s red fruit character without overwhelming its delicacy. The tannins in Carneros Pinot are fine enough that it can even work alongside pork dishes or grilled lamb chops where the fat provides richness and the protein meets the wine’s moderate structure. Explore more options in our Napa Valley wine guide.

Artesa Winery: common questions