Barry Tortolon, Winemaker

Finger Lakes born and California trained, Barry Tortolon has been making wine since he was 15 years old. With a unique mixture of practical and academic experience, Barry heads up Rooster Hill's Winemaking team with a wealth of experience in small and large scale fermentations, cold sterile bottling, shipping and warehouse, product and process development, retail wine sales, vineyard operations and tour guiding.

Leveraging his research experience as a Laboratory Consultant and Research Technician for operations such as the Italian Swiss Colony in Madera, California and Fulkerson Winery and Juice Plant in Dundee, New York, Barry took over complete operation of his family's farm, growing Concord and Niagara grapes under contract for Welch's Grape Juice and the Royal Wine Corporation.

After learning the grape-growing business first-hand, Barry became a Winery Support Specialist for Fox Run Vineyards and Glenora Wine Cellars, providing support during harvest in all phases of the crushing and pressing operation. He was responsible for preparing barrels and tanks, racking, clarification and inoculation of juices and wines, chemical and sensory evaluation of wines and juices, operation of the crush pad and provided support to the vineyard staff.

As an Advisory Committee Member and Instructor at Corning Community College, in Corning NY, Barry helped develop the two year certificate program for the Enology and Viticulture program.

Barry holds a Bachelor of Science degree in Agricultural Science with minor in Chemistry from Fresno State College, Fresno, California and an Associates Degree in Food Science and Technology, from State University of New York at Morrisville, Morrisville, New York.