DiGrazia Winery- In Our Own Backyard!
Digrazia Vineyards and Dr. DiGrazia, Founder

Many Brookfield residents who visit other wineries in CT don’t even think to stop by one in their own backyard – DiGrazia Winery on Tower Road.  Customers are encouraged to bring their own food for picnicking and the winery is also dog-friendly.

History
Dr. Paul DiGrazia studied chemistry and attended medical school in Switzerland where he was surrounded by vineyards.  When he returned to the United States he, along with his wife Barbara, started his own vineyard, planting 20 acres of grapes 1978 then 20 more in 1979 in Amenia, NY. 
The plan was to sell to local wineries; however, in 1984 after a major customer cancelled a large order, DiGrazia was stuck with an excessive inventory of grapes.  So, “making lemonade out of lemons” he decided to use their expertise (his wife was a chemist and he was self-educated in winemaking) to produce their own wines.  He hired Brookfield High School students as labor to help harvest the grapes.  Now one of those kids is managing the winery – Mark Langford, Dr. DiGrazia’s stepson.

Experimentation
As a practicing physician Dr. DiGrazia was on top of health trends and touted the benefits of antioxidants long before it was popular.  He wrote and spoke nationally about these benefits and experimented making wines using fruits high in these cancer-fighting elements.
One such experiment led to a blueberry wine, Wild Blue, which is now their most popular.
Another example was the use of honey as a preservative instead of the more commonly used practice of adding sulfites to wines, which causes an allergic reaction in some people.  “He was branded a heretic at the time” Mark recalls. 
Due to fluctuations in local weather patterns, several years ago the winery added production of other fruit wines such as pear and apple which along with the blueberry wine, now accounts for 40% of their business.  Fruit wine production keeps production humming all year long unlike producers who focus on grape-based wines. Today, DiGrazia Vineyards produces 8,000 gallons of grape wines and 2,000 gallons of fruit wines each year.  Jaimie Cura, Tasting Room Associate, started as a customer and found that unlike the case at other wineries where she enjoyed only 1 or 2 of the wines, she liked all of DiGrazia’s offerings. She promises that if you come and try one wine, you’ll leave liking them all!

Art and Wine
The artwork on DiGrazia’s wine bottles features some names familiar to local residents.
Frank Gurski, blacksmith and farmer, was the winery’s initial customer and was honored by DiGrazia with an aptly named Blacksmith Port and also with a picture of him on the label. He bragged he was the only living human with a likeness on a wine bottle!

Looking to the future
Shortly before his passing, Dr.DiGrazia begain work on an organic vineyard on the Brookfield property.  His belief was that the plants are actually healthier when not subjected to chemical pesticides.  “Just like a healthy person doesn’t need preventive medicine, healthy plants do not need chemical pesticides and fertilizers” commented Mark who is also certified in Organic Lawn Care.  “The organic fertilizer stays in the soil where chemical fertilizers can run off and not only help the plants but toxify the surrounding environment.”
CBD additives are a hot topic in all products so the winery is exploring its use in wines once legislation is worked out. 

Events
DiGrazia Winery holds several events open to the public. One such event is “Wood and Wine” where attendees will sample wine and create a cheese board, lazy susan or serving tray to take home.  This event is on October 11th from 7-10pm.  Registration in advance is a must – see here for details.
  DiGrazia Vineyards 131 Tower Rd Brookfield, Connecticut (203) 775-1616
DiGrazia Winery- In Our Own Backyard!

Digrazia Vineyards and Dr. DiGrazia, Founder

Many Brookfield residents who visit other wineries in CT don’t even think to stop by one in their own backyard – DiGrazia Winery on Tower Road.  Customers are encouraged to bring their own food for picnicking and the winery is also dog-friendly.

History
Dr. Paul DiGrazia studied chemistry and attended medical school in Switzerland where he was surrounded by vineyards.  When he returned to the United States he, along with his wife Barbara, started his own vineyard, planting 20 acres of grapes 1978 then 20 more in 1979 in Amenia, NY. 
The plan was to sell to local wineries; however, in 1984 after a major customer cancelled a large order, DiGrazia was stuck with an excessive inventory of grapes.  So, “making lemonade out of lemons” he decided to use their expertise (his wife was a chemist and he was self-educated in winemaking) to produce their own wines.  He hired Brookfield High School students as labor to help harvest the grapes.  Now one of those kids is managing the winery – Mark Langford, Dr. DiGrazia’s stepson.

Experimentation
As a practicing physician Dr. DiGrazia was on top of health trends and touted the benefits of antioxidants long before it was popular.  He wrote and spoke nationally about these benefits and experimented making wines using fruits high in these cancer-fighting elements.
One such experiment led to a blueberry wine, Wild Blue, which is now their most popular.
Another example was the use of honey as a preservative instead of the more commonly used practice of adding sulfites to wines, which causes an allergic reaction in some people.  “He was branded a heretic at the time” Mark recalls. 
Due to fluctuations in local weather patterns, several years ago the winery added production of other fruit wines such as pear and apple which along with the blueberry wine, now accounts for 40% of their business.  Fruit wine production keeps production humming all year long unlike producers who focus on grape-based wines. Today, DiGrazia Vineyards produces 8,000 gallons of grape wines and 2,000 gallons of fruit wines each year.  Jaimie Cura, Tasting Room Associate, started as a customer and found that unlike the case at other wineries where she enjoyed only 1 or 2 of the wines, she liked all of DiGrazia’s offerings. She promises that if you come and try one wine, you’ll leave liking them all!

Art and Wine
The artwork on DiGrazia’s wine bottles features some names familiar to local residents.
Frank Gurski, blacksmith and farmer, was the winery’s initial customer and was honored by DiGrazia with an aptly named Blacksmith Port and also with a picture of him on the label. He bragged he was the only living human with a likeness on a wine bottle!

Looking to the future
Shortly before his passing, Dr.DiGrazia begain work on an organic vineyard on the Brookfield property.  His belief was that the plants are actually healthier when not subjected to chemical pesticides.  “Just like a healthy person doesn’t need preventive medicine, healthy plants do not need chemical pesticides and fertilizers” commented Mark who is also certified in Organic Lawn Care.  “The organic fertilizer stays in the soil where chemical fertilizers can run off and not only help the plants but toxify the surrounding environment.”
CBD additives are a hot topic in all products so the winery is exploring its use in wines once legislation is worked out. 

Events
DiGrazia Winery holds several events open to the public. One such event is “Wood and Wine” where attendees will sample wine and create a cheese board, lazy susan or serving tray to take home.  This event is on October 11th from 7-10pm.  Registration in advance is a must – see here for details.
  DiGrazia Vineyards 131 Tower Rd Brookfield, Connecticut (203) 775-1616


Valid: 01/01/1970 - 01/01/1970

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