Italian-born vintner Ralph Bruno, owner of Boston’s Venezia restaurant, recently expanded next door to open Boston Winery, which uses grapes harvested from California vineyards. Open since 2006, the venue is available for events, and—depending on the season—groups can get up close and personal with the crushing, racking, filtering, or bottling that goes on at the facitilty. One of Bruno’s 400 winemakers, a network that includes Bob Rando and Tony Prospero, two of the country's top vintners, can be booked to give tours and lead disucssions.
The 12,000-square-foot brick-and-stone venue is a stark contrast to typical function halls. First built in 1830 as the home of the Putnam Nail Company, the venue features two primary event spaces: the front room and the smaller wine-making room. The two spaces can seat a combined 250 or hold several hundred for receptions. However, for wine-making events, Bruno prefers to keep groups closer to 50 seated or 180 for receptions, in order to maintain the intimacy and personal touch he feels are essential to the winery experience.
Red brick walls, Italian paintings, and high ceilings highlight the front room, which leads directly into the smaller wine-making room, where guests can spread out among wine-making stations and stacked wine vats. The entire venue is equipped with lighting and a sound system. Venezia, an Italian seafood restaurant, typically caters events held at the winery. Branded wine labels can be arranged. Up next: An on-site gift store stocked with wine, gift baskets, olive oils, and more is set to open in August.
