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Trattore Farms

Trattore Estate Wines & Dry Creek Olive Company



Tim Talks


Our number one goal is to stay connected with you!

Tune in every week as we share experiences from the farm and winery. We'll take you on a fun and fascinating journey through our vines and olive orchards. We'll talk about all things wine and olive oil combined with cooking tips, sustainable practices, and so much more! 

Trattore Farms
June 4, 2021 | Trattore Farms

Tim Talks - Episode 15 - Trattore Meets Indy 500

Tune into this special edition of Tim Talks! We ride with Helio on the winning car at the Indy 500. 




Time Posted: Jun 4, 2021 at 6:00 AM
Trattore Farms
May 21, 2021 | Trattore Farms

Tim Talks - Episode 14 - Grafting Grapes

Tim will explain how we graft grapes to introduce new varietals on our estate vineyards. This is a process in which a new grapevine is produced by making a cut in the rootstock and then adding scion wood that is cut to fit inside the incision made in the rootstock. We're grafting three varietals: Counoise, Cinsault, and Syrah!

Time Posted: May 21, 2021 at 12:00 PM
Trattore Farms
May 7, 2021 | Trattore Farms

Tim Talks - Episode 13 - Learn how wine is bottled!

Ever wonder how wine is bottled? Tune into Tim Talks and discover what happens behind the scenes on a bottling line. The magic of moving wine from fermentation and aging in barrels to transferring to bottles is one of the many exciting "vine to wine" steps before it gets into your wine glass. Enjoy!

Time Posted: May 7, 2021 at 6:00 AM
Trattore Farms
April 23, 2021 | Trattore Farms

Tim Talks - Episode 12 - Wood-fired Pizzas

We hope you enjoy this fun and mouth-watering wood-fired pizza-making episode with Tim and Mary Louise Bucher. 

Wood-fired Pizza Dough Recipe from Trattore Farms

Ingredients -

  • 1 ½ cups warm water, divided
  • 1 teaspoon active dry yeast
  • 4 cups Italian “00”  organic flour by Molino Grassi*
  • 1 teaspoons salt
  • 1 teaspoon olive oil

Place ¼ cup warm water in a small bowl and sprinkle with yeast.  Let sit for 5 minutes or until yeast is hydrated and creamy.  This will allow the yeast to be quickly absorbed by the flour. 

Place flour, salt, yeast mixture, and remaining water in a mixer bowl fitted with a dough hook.  Mix on low speed for 2 minutes to combine.  If the dough appears too wet and sticky and is not combining, add flour 1 tablespoon at a time while mixing until the dough takes on a ‘shaggy’ appearance.  Drizzle with oil and mix for 2 minutes more.  The dough should form a smooth ball and clear the sides of the bowl.  Turn the mixer off, cover the top of the bowl with plastic wrap, and let rest for 20 minutes.  Resume mixing on medium-low speed for 3 minutes, or until dough forms a smooth ball, clearing sides of the bowl.  Place in a lightly oiled bowl and cover with plastic wrap.  Let sit at room temperature for 2 ½  hours or until doubled in size. The dough is then ready to use or can be refrigerated for up to 24 hours. If refrigerated, dough must be allowed to warm to room temperature before using. 

Makes 4-5 dough balls/pizzas.

*Type 00 Flour. Type 00 is the gold standard when it comes to pizza. The double zeros stand for the texture of the flour and how fine it was grounded. It’s easier to use and contains less gluten than other types of flour, which will allow you to spread the dough without breaking it.


The Margherita: San Marzano tomato sauce, Mozzarella cheese, fresh basil finished with our Dry Creek Olive Co. Three Orchards Blend olive oil
The Goat:  Dry Creek Olive Co. Meyer Lemon olive oil, Italian herbs, creamy goat cheese finished with Meyer Lemon olive oil
The Fireworks: Dry Creek Olive Co. Jalapeño olive oil, Parmesan cheese, and Salumi from Journeyman Meat Co. finished with Jalapeño olive oil
Note: to change up the flavors of your favorite pizzas; you can use any of our olive oils. For example, our Basil and Garlic olive oils can be used for the Margherita and the Habanero Lime olive oil for the Fireworks pizza.

Visit us on Pizza Sundays! Reservations recommended. 

Time Posted: Apr 23, 2021 at 6:32 AM
Trattore Farms
April 9, 2021 | Trattore Farms

Tim Talks - Episode 11 - What is Bud Break?

It's a new season. Learn about bud break in our vineyards: the emergence of a new shoot from a bud during the spring. It's an exciting time for winegrowers because it's the first stage of the vine cycle that yields grapes each fall!

Time Posted: Apr 9, 2021 at 6:30 AM
Trattore Farms
March 26, 2021 | Trattore Farms

Tim Talks - Episode 10 - How we reformat wines into small bottles

Tune in to Episode 10 of Tim Talks. Learn how we reformat wines into small bottles in an inert environment so you can enjoy the perfect pour!

Time Posted: Mar 26, 2021 at 6:30 AM
Trattore Farms
March 12, 2021 | Trattore Farms

Tim Talks - Episode 9 - Tim and his Tractors!

Tim gets personal about his love of tractors. In this episode, learn about the BUCHER tractor and why Trattore (tractor in Italian) became his winery name, plus a lot more!

Time Posted: Mar 12, 2021 at 6:30 AM
Trattore Farms
March 5, 2021 | Trattore Farms

Tim Talks - Episode 8 - How we make Red Wine

Join us for a special edition of Tim Talks. In this episode, we'll dive deep into the topic of how we make red wine.

Time Posted: Mar 5, 2021 at 6:30 AM
Trattore Farms
February 26, 2021 | Trattore Farms

Tim Talks - Episode 7 - How we make Rhône White Wines

We love our white wines! Join proprietor Tim Bucher and winemaker Craig Strehlow as we explain how our white wines are made. 

Time Posted: Feb 26, 2021 at 6:30 AM
Trattore Farms
February 18, 2021 | Trattore Farms

Tim Talks - Episode 6 - Wastewater Recycling

Sustainability is one of the core missions of Trattore Farms, and in this episode, Tim will teach you one of the important ways in which we aim to be stewards of the land.

Time Posted: Feb 18, 2021 at 10:06 AM