A lounge-dining-room, large terraces, the fire sector for the different meats and a private area with its own terrace are part of the facilities. Every one of each has a privileged view that allows enjoying the fields, the brooks, the mountain ranges and the vineyards.



Bodega Garzón Restaurant

Maldonado

Uruguay

Bodega Garzón

Albariño

Cabernet Franc

Cabernet Sauvignon

Marselan

Merlot

Petit Verdot

Pinot Grigio

Pinot Noir

Sauvignon Blanc

Tannat

Viognier

Germán Bruzzone comes from a family that from generation to generation has consecrated their life to the wine industry. His grandfather, the son of Italian immigrants, founded Bodega Bruzzone in 1945 in Canelones, Uruguay. That winery led the local winemaking market for several years. This passion encouraged Germán to study oenology in the Escuela Superior de Enología y Viticultura Tomás Berreta. He completed his education graduating cum laude as a Professional Sommelier in 2009 and visited many of the top winemaking regions to gain experience and technical knowledge.

His professional career began in 2002 working for the winery Don Cristóbal 1492. In 2005, Germán joined Bodega Spinoglio as an enologist in charge of the premium wines until 2009, when he joined Bodega Garzón. Currently, Germán Bruzzone collaborates with Alberto Antonini in Bodega Garzón’s Enological Department where he has produced internationally renowned wines since 2010.

Germán Bruzzone is a former member of the CREA group, Winemakers from Canelones, and since 2001 has belonged to the Association of Uruguayan Enologists.

“The passion for wine is in my blood; I inherited it from my family. This drive has inspired me to visit many of the world’s major wineries. I’m proud to be part of the most emblematic winery in Uruguay and one of the upcoming leading wineries at a worldwide scale. It is a privilege to be able to produce and show these wines with a strong identity, expressing the inimitable character and features of the Garzón terroir.”

Germán Bruzzone

After graduating in the University of Florence with a degree on enology, and then in Bordeaux, he began his professional career in Frescobaldi, in 1986. A decade later, he became Chief of Wine Making Process at Antinori becoming a pioneer in Bolgheri with Antinori's super Tuscan, Guado al Taso. As a matter of fact, Antonini cites Piero Antinori as one of his major influences: “Working with Piero Antinori was a great learning experience. I understood how to combine tradition and innovation when making wines with strong identity and local flavor, taking into account what the customer is looking for.”

Bodega Garzón

Maldonado, Uruguay

Brief History

Wines

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Production (cases)

Vineyard Size (ha)

Production

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Appellations grown

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Bodega Garzón Restaurant

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