Born and raised in Dry Creek Valley and son to Ed Sbragia, Winemaker Emeritus at Beringer Vineyards, Adam Sbragia was destined to get involved in the wine industry. Being the 4th generation of the Sbragia family to live in Dry Creek Valley, Adam's great-grandfather, an immigrant from Tuscany, had naturally gravitated to the wineries flourishing in California at the turn of the century. Adam's grandfather, Gino, acquired his own vineyards near Healdsburg, growing zinfandel grapes for sale and home winemaking.
Adam grew up riding on tractors and learning to make wine with his grandfather and spending time with his father at the Beringer Vineyards. It was during this time, where Adam truly developed a passion for wine.
Adam began his career in the wine industry at Chateau Souverain in Healdsburg, as a sugar sampler. He then became a cellar intern at St. Clement where he was eventually hired full time. He remained at St. Clement for 2 years before being transferred back to Chateau Souverain.
After 2 years of working in the cellar, Adam became Assistant Winemaker at Beringer Vineyards, where he worked side by side with his father. Through his experience, he learned all aspects of winery operations and started to put his focus into the family label. It was during Adam's time at Beringer, where he began using the facility to custom crush for Sbragia Family Vineyards.
The Sbragia family purchased the old Lake Sonoma Winery facility at the end of Dry Creek Valley in 2006 and this is where Sbragia Family Vineyards started its very own winery. All of the time, hard work and dedication had finally allowed the family to begin their own family business. Adam has now taken on the title as Winemaker and works directly with his father, and his wife, who handles administration and hospitality.
The winery is small, family-owned and is known for making wine from single vineyard designate. All of the wine is limited production and made distinctively in the big, rich, polished Sbragia style. The winery produces about 12,000 cases of wine per year and is open to the public daily.