Etteilla is a small California project born from friendship and fermentation. Best friends Anne Disabato and Noelle Vandendriessche bonded over a shared love of making things ferment and turned it into a line of zero-zero wines and ciders made entirely by hand.
Backstory
Anne Disabato and Noelle Vandendriessche met in Austin, Texas, and learned their craft working under Tony Coturri, one of California's most respected natural wine pioneers, at his Sonoma County winery. They produced their first vintage at Coturri Winery and launched Etteilla in 2021. The pair also spent a winter in South Africa's Swartland apprenticing with Johan Meyer.
The Region
Based in California, Etteilla draws fruit from vineyards committed to organic and sustainable farming, sourcing across regions rather than from a single estate. The name nods to the historic figure Etteilla and the connection between tarot and the metaphysical side of winemaking.
Vineyards & Farming
The focus is on growers who farm organically and sustainably. Anne and Noelle have spoken of one day starting a regenerative farming project to incorporate their own self-farmed grapes.
Winemaking
Every cuvee is completely hand-made, from harvest through daily punchdowns to the bottling line. Wines ferment solely on ambient and native yeasts to express the regional terroir, with nothing added and nothing removed.
The Wines
The range includes pet-nats such as the Ilios Syrah, still whites like the Aterpea Chardonnay, red blends including The Wheel, and ciders, all made in tiny, hand-crafted lots.
