Brothers Tom and Rob Fransconi's love of wine was the impetus to grow grapes and make their own. The name Divum is a Latin term meaning "open air." The boys had grown up farming with their father, so being out in the open air and growing grapes was second nature to them.
All their vineyards are certified sustainable in order to keep the natural beauty of Monterey sustained. Everything that is used is also reused.
Of course, a venture like this means that someone has to know how to make wine with the grapes once they are grown. And the brothers were smart enough to know that this wasn't their expertise. So they hired Sara Steiner, whose 30 years of experience making wines in cool-climate areas made her the perfect choice - and perfection was the goal.
The Fransconis also hired vineyard manager Tony Salazar, who had been working in vineyards since the age of sixteen. At twenty-eight, he was managing 325 acres of vineyards and today, he manages over 1,000. Tony is a grape-growing expert.
All of this labor and experience is what is needed to make great wine. Although these people don't see themselves as creators - they are more like guides. Mother Nature gives them the raw product; it's up to them to guide it into being the best wine it can be - and more.
That is the case here. Nothing screams at you. Rather, all the components - from the mango and spice to the mineral and apple - coalesce into a complete whole, presenting a united front of flavor that lasts as long as you let it.