La Jota Winery has deep roots in the wine history of the Napa Valley. In 1898, Frederick Hess, a Swiss immigrant, bought land on Mount Howell, in northeastern Napa Valley, California. La Jota is based on stony, shallow soils, with plenty of wind and fog. Hess believes that this place is able to create wines with a character and class no smaller than European ones. Only two years later, comes the first recognition. In 1900, at an exhibition in Paris, La Jota received a bronze medal for his Bianco. Today, the winery follows the tradition of making "mountain" Cabernet Sauvignon, Merlot and Cabernet Franc on plots 500-600 meters above sea level, surrounded by pine and oak forests. Saturated aromas and muscular tannins develop slowly to perfection, and the cool winds, the differences between day and night temperatures, and the high altitude keep the freshness perfectly balanced.