Our grandparents, Peter (Pete) and Augusta (Gusi) Brengman, were Detroit area hospitality celebrities. Pete operated the famous Continental Bowl for three decades. Grandma Gusi served as queen of our large Catholic immediate family. Her daily routine would begin each day with mass and then off for an 8-hour shift to lead the kitchen crew at our family's 'Captain' restaurants.
Our love for hospitality and sharing the finer things can surely be traced through our
Our staff are people who care about fine wine, the history and practices of which are all important for Brengman Bros. vineyard and cellar.
Rob 'Keeper of the Oyster Shucker' received his bachelor’s
Ed 'The Schmoozer' received his bachelor’s in
“Lawyer Ed” received his JD from Western Michigan
Areas of responsibility: Human Resource & Legal
Matthew started working in the vineyard at our very first harvest in 2007. He went off to study at MSU’s Viniculture program at the University Center here in Traverse City. Matt leads his team in every order of vine pathology steps all the way to harvest. Matt’s full-time leadership of the vineyard began on the historic 2016 vintage.
Area of responsibility: Vineyards
After pursuing a degree in Industrial Design at the prestigious College for Creative Studies in Detroit, Robert Brengman learned winemaking with experts in the cellars of Brengman Brothers, which he cofounded almost 20 years ago. “By not having a degree, I’m constantly reading wine books, soil books, tasting as much wine as possible, developing my senses and intuition to the highest level. I’ve read that it takes two lifetimes to ever become good at winemaking. I’m sure that my previous lifetime I was a winemaker, perhaps Churchill tasted my mine!”
Area of responsibility: Winemaker
Brother from another mother! Upon completion of his business studies in London and Barcelona, Giovanni added to his graduations that of joining his family winery full time. Justifiably proud of possessing the world's largest planting of Refosco, he and engineer father Giampietro also make small quantities of the indigenous Verduzzo Friulano, a white variety along with the internationally- recognized Chardonnay. Their Valpanera winery and its vineyards rest upon a beneficial mix of alluvial clays and sands over a limestone subsoil in the southern section of the Aquileia district.
Area of responsibility: Off-site Wine Producer