Kyle Altomare is the Director of Winemaking at Gloria Ferrer in Sonoma Valley, CA. He joined the winemaking team in 2023, bringing an approach grounded in respect for tradition, innovation, and creativity. His winemaking career includes roles at respected Napa and Sonoma wineries, including Clos Pegase, Charles Krug, Artesa Vineyards, and Raventós Codorníu North America, where he worked across experimental winemaking, style development, blending, and new brand launches.
At Gloria Ferrer, Kyle leads winemaking while working with the vineyard team to improve farming practices, elevate quality, and preserve the character of the estate. He balances the winery’s established style with experimentation and limited-production projects, and a focus on creating distinctive wines and engaging the next generation of sparkling wine drinkers.
Kyle holds a bachelor’s degree in history from Sonoma State University and a Cornell certificate in Viticulture and Enology. Outside the winery, he enjoys traveling to wine regions, golfing, and adventuring with his wife and two children.
Media Inquiries: Kyle.Altomare@gloriaferrer.com | https://www.gloriaferrer.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
Gloria Ferrer has always been a winery rooted in three things: passion, innovation, and stewardship. Forty years ago, when Jose and Gloria chose to farm this land, they were trailblazers. The surrounding area was largely cattle country. People told them there was almost no chance of success growing grapes here, especially not Pinot Noir and Chardonnay.
Forty years later, that pioneering spirit is still at the heart and soul of who we are. We challenge the “norms” of grape growing and winemaking, experiment with new ideas, and take calculated risks in pursuit of something that speaks to this place we call home. True innovators rarely follow the crowd; we forge our own path. That’s exactly what Gloria and Jose did, and their willingness to think differently continues to shape everything we do today.
We farm 100% organically because stewardship is fundamental to our vision for the future. We continually challenge ourselves to push forward with new advancements in winemaking while respecting the land and the unique character it gives to our wines. Above all, we strive to carry forward Gloria’s passion, not simply for making wines that delight the senses, but for creating experiences that bring people together and invite everyone to share in what we love. That pioneering spirit of curiosity, courage, and hospitality is what makes Gloria Ferrer unique.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
I think the ultimate expression of my winemaking career, with no constraints, would be to bring winemaking and agritourism together to create a completely immersive experience. My dream would be to create experiences where every glass of wine comes with a deeper understanding of the land, the people, and the thought, craft, and passion that we pour into every bottle.
I see people becoming increasingly curious about where their food and drink comes from. Who makes it, how it’s made, and what connects it back to the land. I would want to encourage that curiosity and turn it into a tangible experience. Rather than simply tasting a finished wine and hearing the curated story, I’d take guests on a walk through the cellar or vineyards, allow them to see the decision-making process in real time, and show them how all of these elements come together in the glass. The best part of this is that the experience would be continuously changing, depending on what is going on in the cellar or vineyard.
Food would also be an integral part of the experience. Not only as a pairing, but as a way to explore texture, aromas, and flavors in a way that people can understand and ultimately recreate in their own homes. For me, the ultimate expression of winemaking is not only making great wine but creating connection. Connection between people, place, food, and wine should add to all that. Ultimately, I would want people to leave with a deeper appreciation of what goes in their glass, new ideas, and most importantly, a passion for everything wine country represents.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
Our Reserve Royal Cuvée Rosé. This wine was born from a place of deep reflection on what it is that makes Gloria Ferrer special. The wine itself is masterfully crafted, but more importantly, it’s a masterclass on how closely we listen to our consumers and how much we value what they love about our wines. Rosé has always been a hit here at Gloria, and we wanted to take that familiar style and elevate it. Giving it more texture, a more sophisticated feel, and just a touch more age. Resulting in a wine that will engage all aspects of your senses, but still feel unmistakably connected to the wines we are known for. We approached this wine with the same level of attention and obsession with detail that we reserve for our tete de cuvees. You can taste the commitment we have to our craft in the finished wine, a wine that is approachable and expressive in its youth, but shows you that beneath that elegance is structure, power, and complexity that reveal themselves as the wine ages with grace. Stay tuned, this wine review is coming soon!
Bonus Question: If you could create your own superpower, what would it be?
If I could create my own superpower, it would be the ability to taste something and instantly know every ingredient, the concentration, and exactly how it’s made. As winemakers we already develop a version of this skill by constantly tasting, dissecting what’s happening, and trying to understand what’s beneath the surface. But I’d want to take this to a completely different level.
For me, the real fun with this superpower would be food. I’ve had so many incredible meals that I’ve tried and failed to recreate at home. Imagine being able to take one bite of an iconic dish and immediately understand everything that’s going on underneath the hood. Every ingredient, every spice, every proportion, the technique, all the details that make it special. Basically, I’d want the ability to turn my palate into a culinary cheat code.