Our Story
A garage, a carboy, and the stubborn belief that patience is an ingredient.
Collo Rosso means exactly what it sounds like it shouldn't. One part Umbria, one part Jetersville, Virginia, one part Bay Ridge, Brooklyn — where every vintage is made two floors above the family table.
Three places, one bottle
Collo Rosso is Italian for exactly what you think it is. The roots are Umbrian — hill towns, long tables, wine as a fact of life rather than a hobby. The raising is Jetersville, Virginia — front porches, patience, and a healthy respect for the animals in the yard. And the wine itself is made in Bay Ridge, Brooklyn, two floors above the family table, within earshot of the R train.
Small lots, long attention
We make wine in quantities most wineries would call a rounding error. That smallness is the point: every cluster gets looked at, every carboy gets listened to, and nothing ships until it's ready. The old country would approve. Virginia would tell us to relax. Brooklyn charges by the square foot either way.
One pair of purple hands
Cellar master, forklift, bottling line, and tasting-room staff — all the same person. It keeps the meetings short and the standards personal.
The noble beasts of Jetersville
Grand estates put stags and lions on their bottles. Our animals are the ones that actually show up: the raccoon, the possum, the farm cat, the groundhog. Every label honors a creature that has personally interfered with our operations.
“Nothing leaves the cellar until it stops arguing with us. The wine usually wins.” — The Winemaker’s Spouse
Taste the result
Every bottle is the end of a long argument between an Umbrian method, a Virginia sense of time, and a Brooklyn basement.
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