The Coturri winery was founded in 1979 by Harry "Red" Coturri and his sons, Tony and Phil. Red began making wine with his father, Enrico Coturri in San Francisco during Prohibition and the Great Depression who immigrated to America from Farneta, Italy in 1901. Today, Tony Coturri is the custodian of the wine made at Coturri Winery and remains true to the methods of his predecessors and his lineage. Since 1964, Tony has made natural wine that includes the process of natural yeast fermentation, no sulfites, aging in oak barrels, and always with grapes from organic vineyards. Coturri wines consist of just grapes, pure and simple. The 2019 Albarello is a blend of 50% Carignan, 25% Zinfandel, and 25% Petite-Sirah. Grapes were manually harvested and destemmed, and fermented in used barrels. The wine was aged in oak barrels and bottled unfined, unfiltered, and with zero addition of sulfur.