Daily Inspiration: Meet Antonio Brunetti

Today we’d like to introduce you to Antonio Brunetti.

Hi Antonio, we’d love for you to start by introducing yourself.
Hi! I make wines in Los Angeles with grapes grown in SoCal – from L.A. County, but also down to San Diego, some Riverside and San Bernardino, up to Fillmore and Tehachapi, and a bit of the Sonorous Central Valley thrown in, all with the intent of keeping it close…by which I mean reducing the carbon footprint of course, but also breathing the same air the fruit breathes, drinking the same water, befriending the same bugs.

My wine is about the place: the place where I’m making it, the climate I make it in, the energy that surrounds me when I make it. Much like the people who populate Los Angeles and its environs, who need to find a way to grow and thrive there, so too does the fruit mother earth nurtures…if it’s growing, then I’ll dance with it and make it into a celebration.

Wine-making started for me at the age of about 7, helping my Italian father make a barrel of wine every year (naturally) in a garage in Chicago, with grapes from California. The legacy has come full-circle, making wine in a (larger) garage, like my Italian father, but now in California. I even have the cast-iron wine press he used back then.

Like my father taught me, I let the grapes ferment naturally, and I really don’t bother them much at all throughout the wine-making process – no filtering, no additions, no special requests.

My dance with grapes and Mother Earth is a respectful one – very little machinery used, lighter glass (sometimes even recycled and sterilized). The hand-stamped labels on the bottles are made with a non-petroleum based glue, using water-based ink.

The love I give to the grapes is also infused into the winery and tasting room, and anyone who visits will feel that love too. All of it is part of the product. I consider the space to be the product of bottles opened, and the bottles themselves as time-capsules…little packages of place.

Thanks,

Antonio, Flowers & Cheese

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Nothing really is a smooth road is it? My wife and I moved to L.A. from Chicago 4 months before the pandemic…as actors. I am a SAG-AFTRA union member, but I haven’t done anything in L.A. I decided to take a break when the shutdown occurred, really wasn’t so keen on starting from scratch after a 10 year acting career in Chicago. I knew I would make some wine anyway, so I started thinking about that, which led to going out of town for 3 month stints during harvest season in 2021 (Northern California) & 2022 (France). Being away was tough, but also exciting. Now the struggle would be the same as everyone else in the industry – sales are down – and right when I’m looking to put my label out there. But I am still encouraged, because I’ve had events at my winery and people have a good time when they come out.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’ll go ahead and use the Artist header to talk about my wine label, because the event and creative part of the business is just as important to me as the wine itself.

I’ve been an actor for over 30 years, hence I have the ability to entertain, hence the ability (and willingness!) to host. It’s the hosting element of the owning the business that is really enjoyable for me!

Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
Come to the winery, have a taste! Always food with my tastings – the Italian in me – and get to know what I’m about.
I’ve invited many friends to help during harvest/bottling/etc…reach out if you’d like to experience any part of it.
My events cover a cornucopia of the artistic world – film screenings, chef collaborations, live performance, crafts, etc…I am always open to collaborating.

Contact Info:

• Website: https://flowersandcheese.com
• Instagram: @flowers_cheese