"It translates to a greater longevity in the bottle without the need for sulfites," additives that are used to prevent oxidization and the growth of bacteria in the wine but cause some side effects for people who are sensitive to them. "Here in Connecticut, there's a low pH in the soil, which benefits the winemaker," he explained, referring to the measure of acidity and alkalinity. DiGrazia the most-beyond their body, or feel in the mouth, color and character-is the antioxidant properties of the wines he produces.
The hybrids, which are not grafted, are winter hardy and resistant to mildews. "And in 1984, when I started making wines, I hit a wall in marketing them so I asked myself, 'What do consumers want and not want?' They didn't want sulfites, and so I've been developing ways to increase the antioxidant properties in our wines without them."ĭiGrazia's reds, whites and light ports are produced from the vineyard's estate-grown premium French-American hybrid grapes, a small amount which is grown on several acres in Brookfield as well as the major crop that is produced on 40 acres of an 89-acre hillside property the winery owns in Amenia, N.Y., which took four years to yield after the initial planting. "When I first decided to make wine, which I had wanted to do for a long time, people were saying, 'You can't really make wines in Connecticut,' but there were some doing it," Dr.
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"I don't know if we could ever get rid of the pollution so I think it's important to promote our body's ability to protect itself against free radicals."ĭiGrazia Vineyards, located on Tower Road in Brookfield, was founded in 1978 and now produces "about 18 wines," said the winemaker. "I'm not going to say that drinking wine is healthy for you, but researchers have been reporting for years on the health benefits of wine consumption in moderation," he continued, adding that he had "never thought that I would see the medical aspect" of winemaking. "Our bodies contain trillions of paired electrons, and when two break up they become free radicals-electrons with energy that can enter any cell and cause it to become an abnormal cell," the winemaker said, referring to how diseases start.
"The low-bush blueberries from Maine are smaller, darker, sweeter and have higher antioxidant levels than larger berries," he said, pointing out that "any fruit and vegetable that has a lot of color has a lot of beneficial qualities."Īntioxidants slow down cellular deterioration, by fighting off free radicals, and inhibit bacterial growth in substances, including wine and the human body. DiGrazia, a gynecologist who maintains a full-time private practice in town, said have several advantageous properties. Wild Blue, which has a 15.5 percent alcoholic content, is made from choice Maine blueberries, which Dr. "It's nice when you get it right," said Paul DiGrazia, the winery owner and winemaker, referring to Wild Blue's popularity among consumers and adjudicators as well as his own satisfaction with the wine.
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