Naturally Delectable: DeAngelis Cantina del Vino Winery
Rob and Stacey DeAngelis make natural wine. Period. They use no additives whatsoever, says Rob, the winemaker at DeAngelis Cantina del Vino. Located just outside Ann Arbor, this local gem is an anomaly among wineries because of their strict production values. The husband-and-wife team have been following their bliss since their first vintage in 2010. They opened their tasting room adjoining the winery in 2013. It’s been crazy busy ever since. The tasting room is only open on weekends, and reservations are strongly advised.
Most winery owners operate their winery as a fulltime endeavor. For both Rob and Stacey it’s their second job. Stacey is a full-time CPA for one of the largest accounting firms in the Midwest. Rob is the owner of a multi-location heating and cooling business. In their wine venture, Stacey is the marketing and business facilitator; Rob makes the wine. Making all-natural wines isn’t easy. In fact, it’s rather difficult. Rob says “We’re all natural, absolutely no chemicals are added to our sulfite-free wines. Yes, it’s frequently a more challenging way to produce fine wine, but our customers tell us it’s really worth it. They love the fact it’s chemical free. They wink and smile while telling us they can enjoy more of our wines than most other brands.”
Winemaking comes naturally to Rob. He learned from Virgilio Morrone, his maternal grandfather. Morrone, an immigrant from Italy, contributed to the rivers of purple flowing down the Dearborn driveways from home winemakers. Back then, the preferred grape was Zinfandel, sourced, as now, from California.
Rob started following in his grandfather’s footsteps when he was just 6 years old by helping unload the grapes off the train. Morrone taught Rob to “follow the moon” when making wine pacing their craft by the natural ebb and flow of the seasons. Today, DeAngelis bottles his wine only when the moon is full.
Most of the grapes Rob sources are from the Lodi area of California. The Lodi region or AVA (American Viticultural Area) is known for growing full-flavored grapes. However, federal law won’t let him put that geographic designation on the front label because the wine was made in a different state from where the grapes originated. By law the labels state an “American” designation.
DeAngelis uses an ozonator to keep his wines and the winery “operating room clean.” It’s a high-tech method of sanitizing the equipment used to make his wine. While many wineries have clouds of fruit flies buzzing, you won’t see a single one in this cantina. The use of artificial corks and topping the wine off with argon gas before corking ensure that these wines are pure and delectable.
Rob is justly proud of his latest venture. “I’ve always succeeded at everything I’ve done,” he says. “The winery is succeeding, beyond what we envisioned. Failure isn’t an option.” With over 30,000 customers on their mailing list, it’s easy to see why the weekend tastings are sold out long in advance. Stacey says, “We want to keep production to around 20,000–25,000 bottles a year. Keeping our quality top notch is paramount to us.”
The couple crafts an ever-changing variety of wines. Whites include Moscato, Chardonnay, Pinot Grigio and Riesling. On the red side, Cabernet Sauvignon, Dolcetto, Petite Sirah, Merlot and the extremely popular red blend Vinosesso are also featured. Vinosesso, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc, is their best-selling wine. Stacey comments that “the guys usually go for the Cabernet Sauvignon, while the ladies almost always choose the Vinosesso.”
If you’re a fan of really robust, heavily oaked, tannic wines that take years to mellow, then these wines aren’t for you. If you’re seeking smooth, silky, fruity, easy-to-enjoy wines that are delicious when purchased, you’re in the right winery.
Rob constructed the entire winery and rustic tasting room, which includes a stunning repurposed wooden bar and stained bamboo paneling. The venue is a unique, distinctive and intriguing spot for parties and events.
Rob and Stacey are not only passionate about their wine, they are attentive hosts. “We have a guest known as ‘The Dolcetto Lady.’ She visits us every weekend and buys six bottles of Dolcetto. Never a case, just six bottles. She says she just loves coming to see us every week,” Stacey says.
DeAngelis Cantina Del Vino Winery definitely isn’t your typical winery. They have carved a niche in a nondescript spot just outside of Ann Arbor that is a magnet for people seeking fresh, all-natural wine.
