Celebrate with those who are important in your life. February 12th – 16th, Trattore Farms is offering a special pairing with friendship in mind. Bring your besties, taste together, save […]
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Blog
Olive Oil Maker’s Dinner
Join us for a healthy New Year dinner hosted by our Master Miller, highlighting our olive oils with some of her favorite dishes! Winter Kale Salad | Orechetti pasta with […]
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Passport – Dry Creek Valley
Passport to Dry Creek Valley, California’s Friendliest Wine + Food Festival, is back April 24-26, 2026! Tickets are officially on sale now for the 35th anniversary of this magical wine […]
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Fall Club Release Pickup Party
Celebrate the season with fellow club members at the winery! Taste through the release wines, enjoy a seasonal lunch buffet (12:00–2:00 pm), and soak in the beauty of harvest in Dry Creek […]
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Dinner with the Stars
An Evening of Food, Wine & Friendship Under the Sonoma Sky Join us for a truly magical night at Trattore Farms as we celebrate the season, our incredible Club family, […]
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Blessing of the Grapes
Join us at Trattore Farms as we celebrate the start of harvest with a cherished tradition, the Blessing of the Grapes. On Saturday, September 20 at 10:00 AM, there will […]
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Roasted Lamb Chops with Rosemary & Garlic Oil Drizzle
RECIPE ROASTED LAMB CHOPS WITH ROSEMARY & GARLIC OIL DRIZZLE Grenache’s warm spice and red fruit harmonize beautifully with tender, savory lamb. Garlic Oil adds richness and fall depth.
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Wild Mushroom Risotto with Mediterranean Blend EVOO
RECIPE WILD MUSHROOM RISOTTO WITH MEDITERRANEAN BLEND EVOO Pinot Meunier’s elegance and red fruit lift earthy mushroom flavors, while Mediterranean Blend Olive Oil adds depth.
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Fall Vegetable Ratatouille with Cucina Blend EVOO
RECIPE FALL VEGETABLE RATATOUILLE WITH CUCINA BLEND EVOO Counoise’s rustic charm pairs seamlessly with roasted fall vegetables. Cucina Blend lends balance and richness.
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Seared Scallops with Lemon & Blueberry Vinegar Glaze
RECIPE SEARED SCALLOPS WITH LEMON & BLUEBERRY VINEGAR GLAZE Roussanne’s floral aromatics and weight balance rich scallops, while a tangy-sweet Blueberry Vinegar glaze brings contrast.
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