Our History
Co-founded in 1977 by the father-son duo of Ray Sr. and Ray Jr., Signorello Estate represents French style wines with finesse, created from 100% estate grown Napa Valley fruit.
In 1977, Ray Signorello Sr. purchased 100 acres of prime Napa Valley land, his first step in creating Signorello Estate with his son, Ray Jr. After spending the first few years of operation solely as growers, Ray Signorello Jr. and his father, Ray Signorello Sr., embraced the winemaking potential of their vineyard and began to produce 100% estate grown vintages of Cabernet Sauvignon and Chardonnay.
Cultivating a more Old World approach to winemaking, thanks in no small part to our stewardship of both the vines and the cellar, Signorello quickly became known for food friendly wines that benefited from low yield production and a delicate, natural approach both in the winery and the barrel room.
Our Estate Vineyard
Signorello Estate, nestled in the southeastern corner of the Napa Valley alongside the famed Silverado Trail, is comprised of thirty planted acres. The estate has been home to Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petite Verdot and Chardonnay.
Varying in slope from gentle to steep, our vineyard site is 100% hillside, composed of well-drained volcanic rocks and soil. We carefully spaced our vines to ensure optimal growing conditions, incorporating vertical trellising and strategic shoot positioning that work in concert with our unique, cool micro-climates.
Ray Signorello“We coax exceptional fruit from our vines, harvest it when perfectly ripe, and sort it by hand.”
Our Winemaking and Viticulturalist Team
Celia Welch
Consulting Director of WinemakingAs Consulting Director of Winemaking, Celia Welch brings a vast wealth of talent and knowledge and has been key in the creation of and winemaking for some of Napa’s marquee names.
Michael Costley
WinemakerMichael joined the team when the winery opened in 2024. He has been crafting wines in the Napa Valley for the last decade. He will continue to build upon the foundation that was built at Signorello over the past 40 years. With a focus on attention to detail in the vineyard and winery, Michael will help create the purest expression of each block farmed at Signorello to make the best wine each vintage.
Michael’s previous winemaking experiences include Gandona Estate on Pritchard Hill, where he worked with Graeme McDonald and Far Niente in Oakville. The early part of Costley’s career in Napa was as Viticulturist at Merryvale, where he farmed Bordeaux varietals at their hillside St. Helena estate. He holds a B.S. in Enology from California State University, Fresno, and a B.S. in Plant Science from the University of Missouri.
Steve Matthiasson
ViticulturalistSteve Matthiasson, a six-time James Beard Award nominee, has advised some of Napa’s most esteemed vineyards, including Araujo, Dalla Valle Vineyard and Spottswoode.
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Michael Costley
WinemakerMichael joined the team when the winery opened in 2024. He has been crafting wines in the Napa Valley for the last decade. He will continue to build upon the foundation that was built at Signorello over the past 40 years. With a focus on attention to detail in the vineyard and winery, Michael will help create the purest expression of each block farmed at Signorello to make the best wine each vintage.
Michael’s previous winemaking experiences include Gandona Estate on Pritchard Hill, where he worked with Graeme McDonald and Far Niente in Oakville. The early part of Costley’s career in Napa was as Viticulturist at Merryvale, where he farmed Bordeaux varietals at their hillside St. Helena estate. He holds a B.S. in Enology from California State University, Fresno, and a B.S. in Plant Science from the University of Missouri.
Our Process
We deliberately limit yield to emphasize elegance and breeding. Our first vines, planted in 1980, are now shedding their youthful exuberance for more subtlety, nuance and sophistication. These older vines require more delicate care, which is why our team oversees every aspect of the farming process; we do not outsource our vineyard management.
Our fruit is hand-picked and hand-sorted. Our wines are fermented with native yeasts and bottled without fining or filtration. Our total production is less than 5,000 cases annually, and often significantly less.
Our wines will always personify the soil beneath our feet. They are the living embodiment of our land. The seasons will change, the climate might change, and even the winemakers must someday change, but the land is constant. Signorello Estate wines will always express this very special place.
Ray Signorello“Winemaking isn’t just what we do.
It’s who we are. And it shows in our wines.”
Sustainability
Embracing Sustainability in Wine Packaging
At Signorello Estate, each wine bottle tells a story—from the vineyard to how it’s presented. We’re committed to sustainability, using innovative packaging that respects the environment as much as the wines within.
The Shift to Lighter Glass
Traditional glass bottles are heavy and energy-intensive. We’ve switched to lighter glass to reduce our carbon footprint without compromising quality. Our wines remain protected and aged to perfection with a more planet-friendly approach.
Green Cell Packaging: Protecting the Earth
We’ve introduced Green Cell packaging, made from renewable, biodegradable, and compostable materials. This eco-friendly packaging protects our bottles and aligns with our commitment to reducing waste and promoting a circular economy.
Cork
We use natural cork, a 100% renewable and sustainable resource, to keep our wines fresh during aging. Learn more about our corks at DIAM Corks
Our Commitment to a Greener Future
Sustainability is a core value at Signorello. By choosing our wines, you’re joining us in the journey towards a more sustainable future. Thank you for being part of this story—together, we can make a difference, one bottle at a time.