Sales Insider

Wine Spotlight: Merlot 🍇🍷

merlot on barrel

One of the world’s most popular red wine making grapes. Merlot has an incredibly jammy fruit profile with cooked fruit, blackberry, and leather notes. A medium tannin and lower acid content make this a very smooth drinking wine. Excellent when aged with oak and also an excellent blender with most red grape varieties.

Our Merlot wine grapes and winemaking juices should start arriving from Central Valley around September 10th.

Have you placed your order yet? Email sales@juicegrape.com for more information.

Don’t Live in CT? Pick up your Winemaking Grapes and Juices in Bronx, NY!

Don’t Live in CT? Pick up your Winemaking Grapes and Juices in the Bronx!

pressing wine grapes

Musto Wine Grape Co. LLC and D’Arrigo New York have partnered to help you make wine. We are both family businesses with a collective passion for wine and winemaking, we believe that everyone interested in crafting their own wine should have access to. We offer the best grapes, juices, equipment, supplies, and knowledge available; and serve all areas of the market for your winemaking needs.

For any questions or inquiries please call 877-812-1137 x8443 or email cmusto@juicegrape.com (CT Office) or winegrape@darrigony.com (NY Office).


king's riverg_14_albarino

(Pictured above Albarino from King’s River Ranch at 20.5 Brix)

Albarino, French Colombard, Muscat, Fiano, Sauvignon Blanc, and Vermentino will be some of the first white wine grapes coming off the vine very soon. Coming in at Brix 22.5 – 24.0, they should be harvested around August 30th and in Hartford, CT by September 7th.

This season’s wine harvest is fast approaching. Download our Harvest Menu to check out what we will be offering this season. Please email sales@juicegrape.com or call 877-812-1137 to order.

Wine Grapes from Amador County

Amador Brix Levels are in! Amador’s production of robust, intensely flavored red wines is attributable to its high percentage of old vines -roughly 600 acres out of a total of 2,700 are 60 years or older, including several vineyards dating to the 19th century. These deeply rooted, head-trained vines, primarily zinfandel, found in vineyards such as Plymouth, produce tiny crops of small-berried grapes which produce the heady zinfandels for which Amador County is renowned. Our Amador Sangiovese is at 19.6, Barbera at 19.0, and Zinfandel is at 19.2. Make sure to put in your pre-order via sales@juicegrape.com or 877-812-1137.

Amador_Winemaking Grapes_Barbera

Amador_Winemaking Grapes_Barbera_2

Amador_Winemaking Grapes_Sangiovese

Amador_Winemaking Grapes_Sangiovese_2

Amador_Winemaking Grapes_Zinfandel

Amador_Winemaking Grapes_Zinfandel_2



Making Consistently Flawless Wine Seminar with Daniel Pambianchi

daniel pambianchi_musto wine grape techniques in homewinemaking

In this seminar, you will learn the intricate interplay and management of oxygen, sulfur dioxide, and polyphenols, and clarification and stabilization techniques towards making greater wines more consistently and flawlessly. The seminar will also demonstrate how to measure and control oxygen and sulfur dioxide in wine.

This seminar is intended for intermediate and advanced amateur and small-winery winemakers. Click the “HERE”  to download the complete program, including specific seminar content.

Don’t miss out on this special opportunity to attend Daniel Pambianchi’s seminar on advanced winemaking on September 8, 2018, 9:00 AM – 4:00 PM, at Musto Wine Grape Company in Hartford, CT. Lunch and coffee are provided. Please alert Christina of any food allergies at cmusto@juicegrape.com.

 Sign up for the seminar via this link: http://www.juicegrape.com/Seminar-Daniel-Pambianchi/


Until July 6 – $200

July 7 to August 10 – $225

August 11 to September 8 – $250

daniel pambianchi_musto wine grape techniques in homewinemaking


– A non-expiring membership to Daniel Pambianchi‘s on-line winemaking club.

– Free analysis of one wine in the first year of membership.

– 20% off the retail price on signed copies of Daniel Pambianchi’s book “Techniques in Home Winemaking.”

Please email Christina Musto at cmusto@juicegrape.com with any questions.

You can register here. Payment in full is required to reserve your seat. As a minimum number of participants is required to run this seminar, you will be notified by August 17, 2018, and issued a full refund if the minimum is not reached. Paid participants can cancel up to and including August 17, 2018 and issued a full refund. No refunds or exchanges will be offered after that time under any circumstances.

Want to take a Walk through our Chilean Vineyards?

Red Grapes Hanging

Take a walk through our Chilean Vineyards by clicking the link below.


Harvest will be here before you know it. White Grapes will start arriving in late April and Red Grapes will start arriving in Early May. See below for the list of grapes and juices we will have available this Spring.

Grapes From Chile:

Cabernet Sauvignon
Cabernet Franc
Petite Verdot,
Pinot Noir
Pinot Grigio
Sauvignon Blanc

Fresh Juices from Chile:

Cabernet Sauvignon
Cabernet Franc
Cabernet/Merlot Blend
Petite Verdot
Pinot Noir
Pinot Grigio
Sauvignon Blanc

Fresco Juices from Chile:

Cabernet Sauvignon
Sauvignon Blanc
Chardonnay/Semillon Blend

Give us a call at 877.812.1137 for more details about the Spring Harvest. Or email us at sales@juicegrape.com

13 Steps to Making Red Wine from Grapes

13 Steps to Making Red Wine from Grapes 


1. Sanitize and Crush and Destem – Inspect your grapes and remove any moldy clusters. Crush and destem into clean and sanitized food grade plastic tubs, stainless steel tanks, or glass carboys or demijohns. Always allow an extra 20% of volume for fermentation purposes as the wine will “expand” throughout fermentation. Always rinse your fermentation vessel with a sanitizing strength potassium metabisulfite solution (2oz/gallon or 3tbsp/gallon). Make sure that the sanitizing solution touches all the surfaces of the fermentation vessel and that the vessel is completely emptied out of all sanitizing solution after. Shake free any drops as best you can from the fermentation vessel. Having remaining sulfite liquid in the vessel will prohibit fermentation. Do not rinse the sanitizer off with water after sanitizing as that will reintroduce bacteria to the environment.

2. Once all of the grapes are crushed, try to accurately measure your quantity of must. Add ¼ tsp of potassium metabisulfite for every 5 gallons of must that you have. Mix up the must thoroughly.

3. Wait for 6-8 hours after the sulfite addition and then add pectic enzyme to the must. Musto Wine Grape offers generic pectic enzyme or Color Pro pectic enzyme that is specifically designed for red wine grapes. Follow the directions for the individual type of enzyme. Always mix it with water to create a 10% solution (if you use 5mls of enzyme, mix it with 45mls of water). The water allows it to better circulate throughout the must. Allow the pectic enzyme to work for 12 hours before yeast set.

4. Twenty four hours after crushing the grapes, mix the container thoroughly and take and record your measurements. Measure Brix, pH, and TA. If you need to adjust your must at all, this is the time to do it. Ideally your Brix should be between 23-28 degrees, the pH between 3.4-3.7, and the TA between 6-7g/L. Your initial Brix reading, multiplied by .55, will give you a close estimate of your ending alcohol by volume percentage.

5. If you would like to use fermentation tannins (FT Rouge, oak dust) or fermentation nutrients such as Opti-Red, add them after measurements and adjustments have been made. Musto Wine Grape packages FT Rouge and Opti Red in small packs for 5 gallon batches. If using oak dust, use 1/4cup for every 5 gallons of must. Mix any of these ingredients in thoroughly.

6. After measurements have been taken and any adjustments have been made, it is time to set yeast if you are using a cultured yeast strain. Use 1gram/gallon of wine must. Follow the yeast set directions on the packet explicitly and/or see the separate “Yeast Set” instructions.

7. After you atemperate and add your yeast, you may cover the vessel lightly with an old sheet or towel or place the lid gently on top of the bucket, if an airlock is in place. An air lock will allow the carbon dioxide to escape the pail without additional air getting in to oxidize the wine.

8. Obtain a must punch tool, a long stainless steel spoon, or your bare hands, and sanitize your tool or hands with sulfite sanitizer. This is what you will use to “punch down” or mix up the must three times a day. Try to mix everything very well, pushing all of the skins back down to the bottom, getting them very wet, and bringing up the piqued from the bottom. This should be done as often as possible, preferably three times a day. [Before work (7am), after work(5pm), and before bed (10pm)] When punching down every evening, take a sample of the liquid and using your hydrometer, track the Brix depletion. You should notice a drop in Brix daily.

9. If you are using additional yeast nutrients to assist in fermentation you will add them after fermentation has started. Fermaid O is added at the beginning of fermentation (1 day after yeast set) and all others (BSG yeast nutrient, Fermaid K, AnchorFerm) will be added at 1/3 depletion of the Brix (2/3 of the beginning amount of Brix). Follow the directions for the individual yeast nutrient, hydrating with water and mixing thoroughly.

10. If you are adding malolactic cultures to your wine, you may also chose to do this at 1/3 Brix depletion. If using a malolactic nutrient (Opti-Malo Plus) with the bacterial culture, hydrate the nutrient in a separate container from the bacteria and add to the must directly before the addition of the bacteria. Follow all directions on the bacteria and nutrient packets explicitly.

11. Punch down and take Brix measurements daily. When your hydrometer reads 0.90, you have fermented to dryness. At this point your malolactic fermentation may still continue, but the primary alcoholic fermentation is complete. You may now press the wine. Wash the press and sanitize using potassium metabisulfite. Again, make sure the press does not have an excessive puddles or lingering amounts of sanitizing solution remaining. Sanitize the receiving container (carboy, tank, demijohn, barrel) and any pumps or tubing that you may use. Anything that comes in contact with the wine should be rinsed with sulfite sanitizing solution. Place a screen or mesh (also sanitized) inside of the press to hold back any extra skins or seeds from getting through. Start scooping up the must and placing it in the press. Some of the liquid will immediately flow through, this is the “free run”. When the press is full, slowly begin pressing. Do not try and press every last drop out of the must as this can lead to seed cracking and bitterness in the wine. Fill each container to within ½” of the top and secure a bung and airlock in place. Malolactic fermentation will exude a small amount of carbon dioxide and there will be trapped gas within the wine that will need to escape the container.

12. Allow the wine to sit for 2-3 weeks. You can conduct malolactic chromatography or bring a sample to a winemaker at Musto Wine Grape for analysis to ensure that your secondary fermentation is finished. At this point you should see a nice thick layer of lees in the bottom of the carboy or demijohn. You will want to place the full vessel onto an elevated surface such as a table and place the new, sanitized, empty vessel on the floor below. Using a sanitized siphon, rack the wine into the new carboy. You may have space at the top which will need to be “topped off” with more wine. You can either use wine from another container, or finished wine to do this. It is very important that there is less than a 1/2” of headspace in each container. At this point you should also add 1/4tsp of potassium metabisulfite per 5 gallons of wine.

13. Now it is time to let your wine age. You will need to rack it and add additional SO₂ every 3 months. Make sure you sanitize all equipment and containers when racking and keep them topped off within ½”. Come visit Musto Wine Grape for bottling advice and supplies.

Italian Juices will start to arrive the Week of 10/10

Fresco Juices and Other Italian Juices will start to arrive the Week of 10/10

Please give us a call at 877.812.1137 or email us at sales@juicegrape.com to schedule your pick up. 

Mosti Mondiale’s flagship refrigerated fresh grape juice product, Mondiale Fresco, has served the home winemaking community since 1989. Sourced from both Italy and California, Mondiale Fresco marks the beginning of a new winemaking season based on traditional practices that have crafted wines of significant character. With over 30 fresh varieties to choose from, Mondiale Fresco is proud to be the only product to offer home winemakers their own vineyard in one unique package. 

Mosti Fresco Juices are PRE ORDER ONLY.  If you have not pre-ordered yet please give us a call at 877.812.1137 or email us at sales@juicegrape.com


Mosti Fresco Fresh Juice Instructions

Mosti Fresco Varieties:


Our Italian juices are prepared in multiple ways for multiple winemaking opportunities. We have our Italian Fresh Juices, Mosti Fresco Juices, and Original All Juice Sterile Juices. All of our juices are handled with utmost quality and care.

Other Italian Juice Opportunities:

Italian Juices Are Coming!!

Fresh Italian Juices: Our Mosto Imperatore Italian juices have arrived! Create the best wines Italy has to offer. We have all the specialty varietals and blends – Amarone, Barolo, Brunello, Chianti, Dolchetto, Lambrusco, Montelpulciano, Moscato, Nebbiolo, Nero D’Avola, Pinot Grigio, Sangiovese, Trebbiano, and Valpolicella.

Winemaking Instructions 1

Winemaking Instructions 2

Sterile Italian Juices: Mosti Mondiale’s 23L Original AllJuice is a true 100% pasteurized fresh grape must product. Experienced winemakers looking to complement their skills and patience will become instantly rewarded with the introduction of fresh grape must. Italian Varieties: Castel del Papa, Lambrusco, Montelpulciano, Nero D’Avola, Trebbiano, Moscato, and Il Toscano (Chianti)

Sterile Juice Descriptions

Sterile Juice Instructions

Please give us a call at 877.812.1137 or email us at sales@juicegrape.com to schedule your pick up. 

Juices and Grapes In Stock as of 9/22/16


Variety Label 36/42
Cabernet Sauvignon Cry Baby 36lb
Pinot Noir Paso Robles 36lb
Muscat Muscat King 42lb
Old Vine Carignane Smiling Baby 36lb
Syrah Lodi Gold 36lb
Barbera Lucerene 36lb
Muscat Valley Beauty 36lb
Cabernet Franc Cry Baby 36lb
Merlot Lugano 36lb
Zinfandel Lucerene 36lb
Old Vine Zinfandel Paso Robles 36lb
Syrah Paso Robles 36lb
Cabernet Franc Paso Robles 36lb
Zinfandel Zinderella 36lb
Old Vine Zinfandel Lugano 36lb
Cabernet Sauvignon Costamagna 36lb
Merlot Lugano 36lb
Merlot Washington State 36lb
Old Vine Carignane Caterina 36lb
Petite Sirah Caterina 36lb
Merlot Caterina 36lb
Petite Verdot Caterina 36lb
Chardonnay Lanza 36lb
Ruby Cabernet Lodi Gold 36lb
French Colombard Cry Baby 36lb
Malvasia Bianca Lodi Gold 36lb
Black Muscat Lodi Gold 36lb
Carignane Uva di California 36lb
Merlot Paso Robles 36lb
Alicante O’Caprio 42lb
Alicante Smiling Baby 36lb
Barbera Valley Beauty 36lb
Zinfandel Valley Beauty 36lb
Mixed Black Uva di California 36lb
Old Vine Grenache Cry Baby 36lb
Ruby Cabernet Valley Beauty 36lb
Malbec Cry Baby 36lb
Muscat Cry Baby 42lb
Muscat Cannelli Lanza 36lb
Chardonnay Cry Baby 36lb
Syrah Cry Baby 36lb
Cabernet Sauvignon Caterina 36lb
Carnelian Pia 36lb
Zinfandel Pia 36lb
Mixed Black Smiling Baby 36lb
Mixed Black Uva di California 36lb
Old Vine Zinfandel Caterina 36lb
Muscat Treasure 36lb
Grenache Teaser 36lb
Zinfandel Teaser 36lb
Sangiovese California Special 36lb
Barbera California Special 36lb
Brunello Pia 36lb
Merlot Lodi Gold 36lb
Old Vine Zinfandel Caterina 36lb
Sangiovese Pia 36lb
Petite Sirah Pia 36lb
Gamay Pia 36lb
Barbera Pia 36lb
Alicante Lodi Gold 36lb
Petite Verdot Paso Robles 36lb
Barbera Valley Beauty 36lb
Viognier Lodi Gold 36lb
Pinot Grigio Lodi Gold 36lb
Thompson Seedless Valley Beauty 36lbs
Merlot Lanza-Musto 36lb
Sangiovese Lanza-Musto 36lb
Barbera Lanza-Musto 36lb
Nebbiolo Pia 36lb



Thompson Seedless
Sauvignon Blanc
French Colombard
Thompson Seedless
White Zinfandel
Malvasia Bianca
Petite Sirah
Malvasia Bianca
Cabernet Sauvignon
Cabernet Sauvignon
Thompson Seedless
Pinot Noir
Ruby Cabernet
Mixed Black
Sauvignon Blanc
Pinot Grigio
Cabernet Sauvignon










Show Off You Winemaking Skills at the Musto Wine Grape Company, LLC.’s Winemaker Amateur & Commercial Winemaking Competition!

The Annual Musto Wine Grape Company Amateur & Commercial Wine Competition will be held October 22, 2016. Your wines will be judged by some of the best wine judges in New England. Each entry will have detailed feedback to help further improve your winemaking skills.

Amateur or commercial wine entries will compete for, gold, silver & bronze medals. Best of Show medal will also be awarded. Amateur entries will compete against amateur entries and the same holds through for commercial entries. Each wine will be judged on its own merit. Medal awards will be decided by a group on competent wine judges selected by management of the Musto Wine Grape Company. All entrants will receive judging notes for each wine entered. Entry information can be downloaded at www.juicegrape.com.

Professional winetasting event, limited focus

  • Important Dates:
    • October 17th, 2016 NLT 4:00PM Wine Entry deadline arrival
    • Send or deliver entries
      • Musto Wine Grape Company, LLC 101 Reserve Rd, Hartford, CT 06114 or (860-278-7703
      • Levy, Diamond Bello & Associates, LLC (LDB) 497 Bic Drive, Milford, CT 06461 (203-882-7940Judging: October 22nd, 2016
    • Judging Results: TBD and at the awards Dinner (TBA). Also, posted on, www.juicegrape.com
    • Entry Fee:
      • For a single wine the entry fee will be $10.00 and $8.00 each for 2 or more entries submitted at the same time.
      • There is no limit to the number of entries. Make checks payable to Musto Wine Grape Company and U.S. dollars only.
    • Wine Entry Qualifications and Conditions:
      •  This wine competition is open to any amateur winemaker, commercial winemaker or winery. Wine entry must have been made by a winemaker, not purchased and re-bottled and used as an amateur wine maker entry. Judge may not judge and wine they have submitted.
      • Wine entry(s) are to be delivered or shipped to the above stated location before the closing time.
      •  A wine entry is a still bottle of wine and submitted for entry in a 750ml wine bottle. Ice wines or late harvest wines may be submitted in a 375ml wine bottle. Sparkling wines must be submitted in a champagne style bottle with the proper closure.
      • All bottle entries must be free of any labeling or identifying markings. However, each must be marked with Category number, winemaker(s) name, wine ingredients and percentages & vintage.
      • All shipments are the entrant’s responsibility therefore packaging must be able to withstand considerable handling and shipping costs are the entrant’s responsibility. COD’s or postage due will be rejected. If an entry bottle is received damaged, we will make every effort to contact the entrant and notify them of the damage. Check with your shipper as to requirements for shipping wine.
      • Wines entries made from grapes and juice based wines will be judged and awarded in their own category. Wine entries made from kits and fresh processed and concentrated juices will be judged and awarded in a kit category.
      • Judging of entry wines will be performed on a 20 point award system. Each wine will be judged on its own merits and not compared to any others in its category. Gold, Silver and Bronze medals will be awarded within each category and based on the 20 point system.
      • The Best of Show award(s) will be those wine entries that are superior within a given category. All award decisions made by the judges and/or sponsors, are final.
      • Awards will be given to the winners at the Award’s Dinner at the above stated date and time.
      • All entrants will receive a copy of the judging worksheet and a copy of the winning results.
      • All entrants will receive a copy of the judging worksheet and a copy of the winning results.
    •  Entry Form and Fee(s):
      • Do not send wine with your entry form and fee(s)
      • When paying by check, attach the check (payable to Musto Wine Grape Company) to the entry form and mail to Musto Wine Grape 101 Reserve Rd, Hartford, CT 06114 or Winemaker Products 497 Bic Drive, Milford, CT 06461. The entry form and fee will be held until the wine(s) are received. Do not send cash with the entry forms. Please keep a copy of the completed entry forms for your records.
    • Sending Your Wines:
      • Do not send wine entry form and fee(s) with the wine(s). Forms must mailed separately.
      • If sending more than one box, indicate that they are “Box 1 of 2 and Box 2 of 2, etc.
      •  If you’re delivering you own entries, we can only accept them Monday to Friday, 10:00AM to 4:00PM. The Milford location is closed on Saturday and Sundays. The Hartford location will be open on Saturday and Sundays and must be dropped off before 2:00PM. Wine entries are not to be dropped off after closing hours. Musto Wine Grape Company nor Winemaker Products, LLC will not be responsible of missing packages housing wine entries.