Founded by hospitality veterans Michael Richardson and Thomas DeBiase, Jupiter Wine Co. was created to upend the corporate wine model and rebuild sustainability around people, not profit. After leaving Las Vegas for Sonoma, they set out to prove that wine can support equity as well as pleasure. Today, Jupiter gives 100% of its net profits to affordable housing programs for agricultural and hospitality workers, the backbone of the industry. Their wines are minimal intervention, organically farmed, and deeply connected to place. "Born to Lose, Live to Win" Bianchetta Trevigiana revives a nearly forgotten Italian grape once used in Prosecco and Vermouth, now thriving in the lean, wind-swept soils of Carneros’ Santo Giordano Vineyard. The vines sit within sight of San Pablo Bay, where salt spray and dense clay soils yield tiny, intensely flavored berries. Grapes were foot-trod, given 24 hours of skin contact, and fermented with wild yeast in fiberglass, then aged 10 months on lees before bottling unfined and unfiltered. The result is a gently textured, saline white with notes of green almond, makrut lime, and coastal minerality. Slightly floral and quietly complex, it captures the spirit of coastal Italy through California terroir. Chill it for aperitivo, pair with seafood or salty snacks, and toast to the revival of a grape that refused to disappear.