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Cardullo's Newsletter (Fine Foods & Wine since 1950) - March 2005
Harvard Square, Cambridge, MA I have been a fan of Coturri Vineyards since I first tasted their wine a few years ago and the more of them I try the more I like them. I also wholeheartedly support the farming practices of Coturri Winery. To say that Coturri is an organic farm would be glossing over just how seriously they take organic farming and sustainable agriculture. Tony Coturri, the second-generation owner, has been an activist for organic and environmentally sound farming since the 1960s. Tony's farming practices carry over into the winery as well with absolutely nothing added (e.g. sulfites, yeasts, sugars or acids). In fact the vinification process is incredibly simple, "don't do anything," seems to be the motto. The grapes are harvested by hand, carefully destemmed, crushed and then left in open wooden fermentation tanks for 7-10 days allowing natural fermentation to take place from the yeasts present on the grape skins. Then the juice is pressed out and barreled for 12-24 months in reconditioned French oak barrels. When the wine is finally ready it is bottled and labeled all by hand with no fining or filtration. This whole process results in a wine that shows the purest expression of the fruit and the land that I have ever come across. Cardullo's is pleased to announce that we have begun carrying not only the merlot and zinfandel that have made Coturri famous, but also their Syrah, Cabernet Sauvignon, Carignane, Albarello and Pinot Noir (Incidentally, the Pinot Noir is farmed by Bob Cannard who supplies Alice Waters with her organic vegetables). Making us the largest retailer of Coturri wines in the Boston area. Caveat Emptor: these wines are not for everyone they are BIG, CHEWY, RICH AND POWER- FULLY LAYERED WITH RIPE FRUITS FLAVORS. Please visit www.coturriwinery.com for more information about the wines and their farming practices. By Josh Eaton - Director of Wine at Cardullos - josh@cardullos.com |
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