Who We Are
Who We Are

Proseguire (Italian, verb): "To Carry On..."

Proseguire – or “to carry on” is the driving spirit behind what we do today at Bonaccorsi Family Wine Company.

The Bonaccorsi Wine Company began in 1999, when Master Sommelier, Michael Bonaccorsi, set out to produce high quality Burgundian and Rhone styled wines in California’s Central Coast. Mike was a visionary, perfectionist, and a collaborative member of the Central Coast winemaking community and was recognized as one of the top Master Sommeliers in the world. Mike’s first vintages were some of the highest rated Pinot Noir and Syrah wines. His wines have been served at the White House and some of the finest restaurants in the United States.

Despite the recognition and accolades, Mike always remained a humble man with a keen sense of humor and a generous nature. In January 2004, Mike suddenly passed away at the age of 43. He left behind a large circle of family and friends - including his wife, Jenne Lee Bonaccorsi, his parents, and 11 siblings – including Rich and Joe.

From 2004 until 2018, Jenne served at the helm of Bonaccorsi Wine Company continuing to make some of the most highly acclaimed wines in the Central Coast. Rich and Joe were honored and humbled to support Jenne over the years, whether rolling up sleeves at the harvest, pouring wines at tastings, or supporting the Michael Bonaccorsi Memorial Scholarship at the Alan Hancock College and Michael Bonaccorsi endowment at the University of California, Davis that support up and coming young winemakers.

Rich and Joe believed in their big brother, Mike. From the Bonaccorsi Wine Company’s inception in 1999, they were on board as financial partners, wine pourers, informal salesmen and, most importantly, proud brothers. Rich and Joe, with their wives, Desiree and Mary Clare, now carry on the Bonaccorsi Family Wine Company with love, humility and great joy!

Master Sommelier Mike Bonaccorsi has created wines of superb balance and harmony in the first vintages of his career. I always thought that a winemaker with a great store of tasting experience would have an advantage over a purely technically trained enologist. Bonaccorsi is proof of this, and he surely must be proud of his work.