Fourth generation winemakerAnthony Riboli
Fourth generation family winemaker Anthony Riboli received his M.S. in Viticulture from the University of California, Davis. During the 1997 harvest, he apprenticed under Michael Weis at Groth Vineyards and Winery in Napa Valley. Anthony’s foremost goal has been improving the quality of our wines through a meticulous focus in the vineyards. Major innovations include clonal selections, crop thinning, and deficit irrigation. One of his greatest pleasures is working beside his father and grandfather.
Head winemakerArnaud Debons
After graduating from the prestigious winemaking program at the University of Toulouse, Arnaud Debons worked in the Bordeaux and Cahors regions of France. Looking for a change and a challenge, he moved to the U.S. where he worked as an assistant winemaker for Newton Vineyards in Napa Valley for several years before joining the Riboli Family at San Antonio Winery in 2003. Arnaud brings constant energy and commitment to his job and particularly enjoys visits to the winery’s estate vineyards in Monterey, Paso Robles, and Napa Valley.
Ben Mayo was raised in San Luis Obispo and has more than 15 years of winemaking experience in Paso Robles. Before San Antonio Winery, he was the winemaker and general manager at Rotta Winery and previously spent 14 years as winemaker and partner at Eberle Winery. Ben is enthusiastic about the family’s vision and passion for the Central Coast and for the opportunity to work in the family’s new state-of-the-art winemaking facility in Paso Robles.
Vineyard ManagerLee Alegre
Lee Alegre was raised in Lodi, California and graduated from Cal Poly, San Luis Obispo in 1998 with a degree in Crop Science and specializes in estate vineyards in Paso Robles. He is passionate about growing the finest grapes in Paso Robles which shows in each of our estate vineyards. He planted both Stefano and Maddalena Vineyard and is currently replanting Pretty Penny and additional acres at Riboli Creston.
Our new Paso Robles winery features several sizes of both closed and open-topped tanks, which gives us the flexibility to separate individual vineyard lots to accommodate the different varietals and clones in our estate vineyards.
To conserve water, the winery is air-cooled and the building structure has been designed with complete insulation. Storm and waste water is processed and reclaimed for onsite irrigation needs using a membrane bioreactor. In the first year, over 1 million gallons were processed – all of which has been reused for irrigation without any release into the sewer.
Our state-of-the-art winery is powered entirely by solar energy from the solar panels that cover 80% of the rooftop. This energy source provides 100% of our electrical power needs.
The oak barrel room can be divided into four areas where wine can ferment and be stored at varying temperatures depending on the vintage and varietal. Automated ceiling fans allow the cooling system to utilize Paso Roble’s famously frigid overnight temperatures for temperature control.