The Winemakers

About Cereghino Smith

In 2004 Paula Cereghino and Fred Smith moved from their winemaking “facility” from their Lower East Side ground floor apartment in NYC to a 1,000 square foot, 150-year-old renovated barn in Bloomington, a small hamlet in the Hudson Valley. In the tradition of Old World negociants, Cereghino Smith carefully selects and sources all their grapes from small growers. They produce robust, European-inspired wines, now sold in many upscale restaurants and featured at the Culinary Institute.

Although small (they produce about 600 cases of wine per year), Cereghino Smith wines are usually quite robust, inspired by classic European winemakers and their garagistes counterparts. Emphasis is on quality rather than quantity … grapes being hand-sorted and the vinification being more artisanal than scientific. To preserve the true character and richness of their wine, they filter only by time and gravity.

Fred’s background in wine mainly comes from touring Europe as a musician, gaining exposure to fine wines from generous promoters and wine-savvy English roadies. With a degree in Art and Philosophy, Paula subsequently found herself in retail and wholesale. Her time at Sherry Lehmann Wine Merchants and Le Du’s Wines in Manhattan proved to be a true education and inspiration.

Paula Cereghino and Fred Smith wear all hats as owners, winemakers, label designers and sales staff. They keep formal no tasting room hours although barrel tastings can be arranged by appointment.