Rising Vines & Rooted Passion: A Conversation with Dominick Fioresi of Crimson Lane VineyardsFor Dominick Fioresi, winemaking isn’t just a career—it’s a heartfelt return to his Italian roots and a lifelong pursuit of craftsmanship. After years spent climbing the tech ladder by day and making wine in his basement by night, a chance invitation to help with harvest in Burgundy changed everything. He traded Silicon Valley for the Shenandoah Valley and never looked back.Now the winemaker at Crimson Lane Vineyards in Virginia, Dominick is blending old-world inspiration with the unique terroir of the Commonwealth—crafting expressive wines with discipline. One grape in particular has captured his attention: Albariño, a bright and aromatic white varietal with Spanish roots that’s beginning to thrive in Virginia soil.TheListAreYouOnIt.com caught up with Dominick to talk about his journey, why Albariño might just be Virginia’s next signature white, and how thoughtful winemaking is helping this Iberian classic shine in the heart of the Blue Ridge. Q&A: Virginia’s Rising Star — Albariño at Crimson LaneQ: Albariño is traditionally associated with the coastal regions of Spain and Portugal. What inspired you to plant it at Crimson Lane, and how does Virginia's terroir influence its expression?My first experience with Albariño came when I was the winemaker at Ingleside Vineyards, and I was instantly intrigued. The 2014 vintage we produced there earned a gold medal at the Virginia Governor’s Cup—an impressive feat for a white wine at the time. That moment really opened my eyes to the potential of Albariño in Virginia.While Virginia is very different from Rías Baixas, and even Crimson Lane differs from Ingleside, that’s what makes it exciting. Everything from soil composition to elevation and aspect influences the wine. We’re still learning how it evolves here, but so far, I’m very pleased. Q: How does Albariño compare to other white varietals in terms of adaptability to Virginia’s unique climate?Albariño’s small berries and loose clusters make it naturally resistant to some of the fungal pressures we see in humid climates like ours. It’s also beautifully aromatic with naturally high acidity—qualities that really help it stand out and age gracefully.In my opinion, Albariño could become one of Virginia’s flagship white varietals. I’m seeing more growers take interest and start planting it, which is exciting. Q: Albariño is often praised for its bright acidity and saline minerality. How do you preserve or highlight those traits in your Virginia-grown expression?It’s fascinating—despite not being near the coast, our Albariño still shows that signature brightness and mineral character. I think a lot of that comes from the grape itself and how it responds to our terroir.We practice precision viticulture and keep things simple in the cellar. The wine is made in a reductive style, meaning we minimize oxygen exposure during winemaking. That helps preserve the purity of fruit and allows the varietal’s natural qualities to shine. Q: Do you see Albariño becoming part of Virginia’s wine identity in a bigger way?Absolutely—if it’s grown with care and intention. It requires the right site, thoughtful farming, and a light hand in the winery. But if all those things come together, I think Albariño can be a major player in Virginia’s white wine scene.At Crimson Lane, we’re excited to be part of that journey and to showcase what this grape can do here. Q: What has the response been like so far, and are there plans to grow production or explore new expressions?The response has been incredible. People are really drawn to it—it often sells out, and some days we find ourselves saying, “We should’ve planted more!”We’re considering expanding production, but we’re also taking our time. Albariño is still relatively new to our vineyard, and we want to truly understand how it performs over time before we make big moves. There’s a lot of potential here, and we’re excited to keep learning and growing. Final Sip:With a deep respect for tradition and a sharp eye on the future, Dominick Fioresi is helping to shape the narrative of Virginia wine—one vibrant bottle of Albariño at a time. To learn more about Crimson Lane Vineyards, visit crimsonlanevineyards.com.

This Sellout Collab Pizza in D.C. Is Here to Stay; Plus, a Mount Pleasant mainstay celebrates seven years, Moon Rabbit hosts top female pastry chefs (featuring mini interviews by Nycci Nellis), and more intel from Emily Venezky for Eater DC, here.Photo: Maria Rebrikova for Slice & Pie 

Ring in the 2025 with a bash! Nycci has you covered with the new year's parties in the DC area! Listen now. 

As March unfolds, we honor National Women's Month by spotlighting the remarkable women leaders in food, wine, and hospitality. Our panel consists of esteemed members from Les Dames d’Escoffier, a nonprofit organization dedicated to empowering women through grants, mentoring, scholarships, and educational programs. With 29 chapters worldwide and a dynamic presence in DC, Les Dames d’Escoffier fosters community and support for women striving to excel in the industry.Joining us today are:Lori Gardner, President of the Washington DC Regional Chapter of Les Dames d’Escoffier International and a prominent food writer in DCKatherine Miller, recognized by Fortune and Food & Wine magazines for her innovative contributions to the food and beverage sectorMicheline Mendolsohn, Deputy CEO of Sunnyside Restaurant Group, overseeing ventures like We the Pizza and Good Stuff EateryChef Danielle Turner, Chef & CEO of Forklift Media, creating high-quality culinary content for digital and print mediaTogether, they will share their experiences, discuss the challenges women face in the hospitality industry, and highlight the importance of supporting one another. Join us as we explore the impactful stories of women leading and shaping the future of food, wine, and hospitality in the DMV area. Lizten to the full episode here or watch it here.