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Meet the Family


Enrico Coturri (1883-1968)
Enrico Coturri literally came to America with $10 in his pocket - he worked as a barrel cooper when he first arrived in San Francisco - and helped rebuild the city after the Earthquake of 1906. Enrico taught his son Red the same traditional methods of winemaking he knew from the old country.

Harry "Red" Coturri (1917-1997)
RED started Coturri Winery in 1979 with his sons Tony and Phil. Red learned how to make wine during Prohibition and the great depression from his father Enrico, who immigrated to America from Farneta, Italy (outside of Lucca) in 1901.

Tony Coturri
Tony is a third generation winemaker. He has been making wine since 1964 and is now apprenticing his son Nic in the same winemaking traditions.

Phil Coturri
Phil is a lifelong farmer and is considered Sonoma Valley's leading organic viticulturalist, with over 400 acres of vines certified with the CCOF. Phil farms most of the grapes sourced by Coturri Winery - all organically - without the use of synthetic fertilizers, herbicides, pesticides, and fungicides.

Nic Coturri
Nic Coturri during the crush '04. Red's grandchildren are expressing interest in carrying forward the tradition, introducing new ideas and education to the vineyards and winery.

Billy
Our cellar master, Billy, has been with us since 1985 and was Red's godson. Billy has an extensive collection of vintage movie memorabilia.

Luciano
Luciano has been our master cooper since 1990 and reconditions all of our barrels at the winery. Luciano is the proud papa of 9 bambinos.

This is a real family tradition; we're in this for the long haul, making the best Zinfandels in the U.S. as part of a lifestyle of tradition, conservation of the land, and preserving the Valley of the Moon.


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