As a young, Italian immigrant, Anthony Bianco ran a pushcart in New York City in the 1920’s, where he would buy and sell grapes, primarily for juice. Eventually, he moved with his family to Fresno, California to be closer to where most domestic table and juice grapes actually grow. Anthony’s business grew, and he was proclaimed, “Juice Grape King of the United States,” by New Yorker Magazine in 1958.

Anthony’s four sons continued in the grape business, but instead of buying and selling grapes, they decided to grow them for better control. They founded Anthony’s Vineyards with 160 acres of grapes in 1967, and the business is still managed by the family today. Anthony Vineyard’s started organic practices in 2002, and over one third of their production is certified organic, and, happily, the ratio is increasing.

Today, this family-run farm has known great success, both domestically and as an exporter, expanding production in the San Joaquin and Coachella Valley areas. Their vines are grown on a gable trellis system; the grapes grow at eye level, allowing workers to care for and harvest grapes without constantly bending over, also providing ample shade for pickers during the hot summer months.

There are also carpets of barley between each row of grapes, which contribute nutrients to the soil, help moderate water retention and the temperature of the soil during heat spells, and provide a home for ladybugs, which eat aphids and other pests.

Anthony Vineyards is famous for their superb and consistent quality. This includes not only the flavor and freshness of their grapes but their service, quality control, packing materials, and family-owned and operated facilities are all top-notch. Known for many varieties of seedless black, red and green, which mature in succession, so they are available throughout the season, Anthony Vineyards has introduced newer specialty ‘high flavor profile’ hybrids, including the Sapphire, Candy Dream and Candy Snap. You can watch this video to learn more about the farm.