Roco and Luca in the vineyard

july 2021 newsletter

On the one hand, ripeness is far more complicated than you might think. On the other, the best pizza dough recipe is incredibly simple.

Loretta & Michael at event, holding glasses up

may 2021 newsletter

Please enjoy our recipe for pan-fried homemade gnocchi with spring peas, brie and fontina! Also, we talk no-till farming, and—yes—compost.

blending samples on table

january 2021 newsletter

We’re blending and pruning this time of year, and making Sonoma-style Chicken Paillard. Also: Meet our new 7-foot tall Italian cellar assistant.

pizzele with wine and holiday décor

december 2020 newsletter

Nonna Marianna teaches us how to make pizzelle, or Italian Christmas cookies. And winter rainfall in Sonoma will nourish our (mostly) dry-farmed vines this coming summer.

Loretta in coat, snowy day in Ohio

november 2020 newsletter

Feeling thankful for Ohio this holiday season. Plus a recipe for an all-American Bison Shepherd’s Pie, malolactic fermentation and élevage, holiday shopping and wine-pairing tips, and more.

Mila bottles, fall scene

october 2020 newsletter

Our Sonoma vineyard survived yet another fire season, and the outlook for the vintage is good. We also share a signature cheese board recipe, including homemade crackers and garnishes, plus an invitation to our holiday open house.

hand sorting grapes

august 2020 newsletter

Harvest season is almost here! Plus, meet the addictive Molisan cucumber from Italy, and get the lowdown on whole-cluster fermentation.

Adirondack chairs with Mila wine

july 2020 newsletter

It’s time to drop fruit, order barrels, and make fish tacos. Pull up an Adirondack chair and join us for July’s newsletter.

Bottles in ice bucket

june 2020 newsletter

Is summer the season for “natural wine”? Learn how to make the most addictive summer snacks to serve with rosé. And dig into some winemaking terminology.


may 2020 newsletter

Inflorescence, shatter, and coulure in the vineyard. Plus: A recipe for ramp pesto, and dynamizing Biodynamic preparation 501.


april 2020 newsletter

The vines that survived the Kinkade Fire bud and grow. Also: a pastiera recipe for Easter, our rosé (no saignée), and La Festa del Barolo.


march 2020 newsletter

Mustard blossoms in the vineyard, a warm lentil recipe from Paris, the frustrations of bottling, and an explainer on fining, filtering, and racking.