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From website:

Marco Rizzo, owner of Cafe Roma Restaurant in San Luis Obispo and Craig Shannon, a third generation vineyard manager, had long spoken about making wine together. They had dreams of putting together the best possible fruit with solid winemaking in order to produce wines of distinction.

Opportunity struck when an older chardonnay vineyard in the southern portion of Edna Valley came up for lease, and they jumped at the chance to farm it.

They contracted with John Alban of Alban Vineyards to act as their consulting winemaker, and began making wine at John’s facility across the valley from the vineyard. Currently, Perbacco Cellars produces Chardonnay, Pinot Grigio and Pinot Noir and occasionally making small barrel batches of Rose and Petite Sirah. The chardonnay is made in a traditional style, fermented not only on the lees, but on the solid grape matter as well. The result is a wine of European character with excellent depth of flavor and richness, while not being “overblown”.

Per Bacco Pinot Noir is sourced from four separate blocks in the Laetitia vineyard, located at the south end of the Arroyo Grande Valley. Positioned less than a mile from the Pacific Ocean, it is one of the coolest vineyard sites in California. This combined with the unusually high incidence of limestone and chalk in the soils make for nearly perfect Pinot Noir territory.