The Martorana story begins where so many of the best wine stories do — in Italy, several generations ago.
Italian Roots + Healdsburg Vines
The Martorana legacy spans from Italy to Healdsburg, which is fitting, as Healdsburg’s vineyard-lined rolling hills and magnificent sunsets replicate the spectacular scenery of northern Italy.
On the steep hillsides of Santo Stefano, in northwestern Italy, the Accornero family’s five children grew up tending vineyards. In 1939, the two oldest daughters, Clara and Pierina, embarked on a journey to America, while the others remained in Italy, dedicated to working the land, a tradition carried on by their grandchildren to this day.
Clara and Pierina landed in San Francisco, where their uncle, Guilio Accornero, operated the Sonoma Hills Wine Company on the Embarcadero. This marked the beginning of a new chapter for the family’s winemaking legacy.
"One day, we should buy a vineyard here..."
In 1940, Clara married Anthony Martorana, a young man from Palermo, Sicily Giosso. They settled in San Francisco’s vibrant Mission District and fell in love with their new life. Their son, Anthony, married another native San Franciscan, Diane. In 1983, Tony and Diane fulfilled a longtime dream by purchasing land in the Dry Creek region of Sonoma County. Their frequent picnics in the area through the 1970s had planted the seed of possibility: “One day we should buy a vineyard here…” was frequently uttered as they picnicked.
Despite Clara’s initial skepticism, Tony and his cousin Johnny Guisso forged ahead, creating Due Sorelle as their first wine label from the family’s vineyards. Even as a children, Gio and his brother Tony, Diane and Tony’s sons, contributed to the winemaking process, helping pick grapes and produce wine.
A labor of love
Today, the Martorana Family Winery thrives under the stewardship of the next two generations, Tony Martorana and his sons, Tony Junior and Gio. Gio ventured into olive oil production in 1996, inspired by his parents’ trip to Italy, where they acquired a traditional press. Embracing the oldest extraction method, Gio meticulously blends Arbequina, Coratina, Frantoio, Leccino, Manzanillo, Mission, Nebiollo, and Pendolino olive varietals to create Olio di Gio extra virgin olive oil. Handpicked in early winter for maximum flavor intensity, the olives are promptly pressed to preserve antioxidants before being hand-bottled, corked, and waxed at the winery — a labor of love indeed.
Gio’s dedication to mastering olive oil production led him on educational journeys to Italy and Spain, learning from industry experts like Darrel Corti of Corti Brothers and Paul Vossen, who led the Olive Group. Their quest for knowledge brought them to Marchesi Frescobaldi in Florence, who said they “need a celebrity, perhaps Madonna, to endorse the olive oil!”
In 2005, father and son expanded their operation to include Martorana’s small production of award-winning wines from their certified organic vineyards. Varieties include Sauvignon Blanc, Chardonnay, Rosé, Zinfandel, Merlot, Cabernet Sauvignon, Petite Sirah, and their signature red blend, the Mozzafiato. Committed to honoring the traditions of the land they work on, they continue to farm sustainably and with integrity.
