Amigoni Urban Winery

Amigoni Urban Winery produces small lots of dry handcrafted wines in the Stockyards District of Kansas City’s Historic West Bottoms. They focus on traditional European grape varietals, like Cabernet Franc, Cabernet Sauvignon, Chardonnay and Viognier. Their locally-made wines are produced from grapes grown in the northern portion of California’s Central Valley, including regions like Lodi, Sierra Foothills and Amador County.

Amigoni Urban Winery was established in 2006 when Michael Amigoni decided to take his home-winemaking hobby to the next level. After planting 40 Cabernet Franc vines in his backyard in Leawood, Kansas, he and his wife, Kerry, purchased land in Centerview, Missouri, so they could grow more varieties and supply other home winemakers and area wineries with grapes.

Cabernet Franc was the first vine planted, followed by Viognier, Chardonnay, Cabernet Sauvignon, Petit Verdot, Mourvedre and Malbec. For more than a decade, the Amigoni Vineyards served as a classroom for Michael while he developed techniques to battle the tough conditions that make it difficult for growing these types of grapes in the Midwest.

The first tasting room for Amigoni was located in the Livestock Exchange Building and production started at around 300 cases.

In 2011, renovations began on the current tasting room, located in the Daily Drover Telegram Building across the street from the original Amigoni location. This was the former home for the livestock industry’s trade publication, the Daily Drover Telegram. In May of 2012, renovations were complete and the new tasting room opened with an event space.

Amigoni has expanded production to OVER 4,500 cases. Because of their growth, they look to their west coast partners for quality vinifera grapes. With this relationship, they are able to utilize grapes  like Cinsaut, Barbera, Sangiovese and Tempranillo. The grapes primarily come from the Lodi region of California, which is south of Sacramento and north of Stockton. The whole-cluster fruit comes to our production facility in the Stockyards District in the West Bottoms, where it is crushed, pressed, fermented, barrel-aged and bottled.

Guests can tour their facility by appointment six days a week. Their tours take you behind the scenes in their production facility, where you’ll learn about the winemaking process from grape to bottle.