Grape to Glass.
100% of Revel's wine is made onsite. In our basement. By our hands. With fruit we source from real vineyards. Using a process Anthony's family has been perfecting since Italy.
"Wait — you really make wine here?"
We get the question every week. The answer is yes — and not "yes, we add a little something to imported juice." Yes, we source whole fruit, ferment, age, blend, and bottle in this building. Up to 20 barrels of wine live in the basement of our OTR location at any given time, with 80 more in Finneytown.
The winemaking process originated in Italy with the Maieron family and has been passed down through generations.
The stages.
SOURCING
Fruit is sourced from established vineyards in California, Washington State, Ohio, and Chile. Each varietal carries a story and a place — Sangiovese with Italian roots, Carménère from Chile, Cab Sauv from California. We source for character, not just convenience.
FERMENTATION
Fresh fruit arrives, we crush and ferment in temperature-controlled tanks. Small batches, deliberate timing, the Maieron family method passed down generation to generation. This is where the wine becomes itself.
BARREL AGING
Up to 20 barrels live in the OTR cellar at any time, 80 barrels in Finneytown. Aging timelines vary by varietal — Sangiovese gets time, Sauv Blanc moves quicker. We age until the wine tells us it's ready, not until a calendar tells us it is.
BLENDING + BOTTLING
Final blending happens in-house. Some wines are single-varietal, some are blended (looking at you, Black Sheep Rouge). Bottling and canning happen on-site. From cellar to glass without ever leaving the building.
FROM ITALY THROUGH THE GENERATIONS
Anthony Maieron inherited the craft from his Italy family, brought in his close friends to help make wine, then teamed up with one incredible winemaker in Alex Sena. What started as a household tradition is now a Cincinnati institution. Same process. Same care. Same family.
TWO LOCATIONS POUR IT. TWO LOCATIONS MAKE IT.
The OTR cellar holds up to 20 barrels at a time — but the heavy production lives at our second facility in Finneytown, off Winton Rd near I-275. It's where the bulk of the winemaking happens and where nearly the entire Revel catalog is on-site. It's also a where-to-buy pickup point. 9176 Winton Rd, Cincinnati, OH 45231.
From Italy.
Through generations.
Anthony Maieron inherited the craft from his Italy family, brought in his close friends to help make wine, then teamed up with one incredible winemaker in Alex Sena. What started as a household tradition is now a Cincinnati institution. Same process. Same care. Same family.
Two locations pour it. Two locations make it.
The OTR cellar holds up to 20 barrels at a time — but the heavy production lives at our second facility in Finneytown, off Winton Rd near I-275. It’s where the bulk of the winemaking happens and where nearly the entire Revel catalog is on-site. It’s also a where-to-buy pickup point.
◈ 9176 Winton Rd, Cincinnati, OH 45231
Up to 20 barrels in the basement. Pour-by-pour, glass-by-glass, this is where the room meets the wine.
The workhorse. Most of the wine is made here, the catalog lives here, and it doubles as a where-to-buy pickup point.
10 medals in 3 years.
The Cincinnati International Wine Festival has recognized Revel wines with 10 medals across 3 years — Gold for Sangiovese, Sauv Blanc Blend, Malbec; Silver for Cabernet Sauvignon; Bronze for Red Blend Rouge. Carménère picked up Silver in 2026.
Plus eight straight years as CityBeat's Best Local Winery, Cincinnati. We don't enter competitions to win medals. We enter because we want to know if the craft is holding. So far — yes.