Description
Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast and an outspoken advocate of natural winemaking. The Coturri winery has never and will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper and helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in ’79 with his sons Tony and Phil. Tony has been making wine since ’64, he now runs the winery and is in the process of teaching his son, Nic, the craft.
This wine is made in collaboration with Le Chill — two friends who trained with Coturri and make wine in his cellar as well as one other cellar in Northern California. It is a blend of Merlot, Grenache, and Zinfandel. The grapes are harvested in late September through early October, open-air fermented with native yeasts, and pressed into neutral French oak barrels. Bottled unfined, unfiltered, and with zero addition of sulfur.
