Vineyards Magazine

The family tradition related to wine began in the late 19th century, when Pietro Pellegrini (great-grandfather of the current owners) sold wine in his tavern at the foot of Cisano Castle. In 1904 the headquarters (still the company’s headquarters today) was built in Cisano with cellars for storing bulk wines, which was followed by the beginning of wholesale distribution in Lombardy.

The birth of the trademark “PPC – Pietro Pellegrini Cisano” dates back to that time, used to brand the estate barrels, and preserved over time as the company logo.
In the 1950s, his son Angelo (grandfather of the current generation) brought his experience to the town of Sava (Taranto), opening a branch and starting to take care of winemaking as well, with the help of his sons Gian Pietro and Emanuele.

In 1963 a farm in Montelupo Fiorentino, Florence, was purchased and a new winery built. Thus was born Fattoria di Petrognano, a winery producing wines with a strong Tuscan tradition. The wine and olive-growing business was developed and has been carried on ever since, with the same passion and dedication, by the Pellegrini family.

Inside them is a “cellar within a cellar” where the last bottles of labels that will no longer be offered for sale are placed, with the aim of building a “historical cellar” of the most important wines distributed.

WINE

Graci Etna rosso

Winery protagonist of Etna’s oenological renaissance in the name of quality and respect for identity. Located on the northern slope of the volcano, in Passopisciaro, an area of millennial winemaking tradition. The vineyards, with a density of between 6,000 and 10,000 vines per hectare, are located between 600 and 1,000 meters above sea level, part of which are planted free-range.

Only native grape varieties: Nerello Mascalese, Carricante and Catarratto. Great attention to sustainability. Cultivation of the vineyards under a certified organic regime. Very careful selections and search for full maturity by limiting yields in the vineyard to a minimum. Rigorous approach in the cellar in search of precision and finesse.

Vinification and aging take place in cement tanks, in vats and in large barrels produced with very long aging wood.
All work is aimed at indulging the personality of the vines while keeping intact the diversity and nuances between one vintage and the next, in the belief that only by indulging and respecting the natural expression of a great territory can we have wines capable of excitement.

Meme Chianti Superiore

The most widely produced wine of the Fattoria di Petrognano is Chianti in the ‘young’ type and represents 70% of the total production. Its vinification is traditional, in stainless steel, with maceration on the skins not too prolonged. After vinifying the grapes from each individual vineyard of Sangiovese and Canaiolo separately, the best containers are blended, with careful tasting. The result will form the blend of Meme Chianti docg (its name indicates the nickname given by the grandson Emanuele to his grandfather, also Emanuele).

The result is a wine for the whole meal, also excellent served chilled in summer. Exclusively in the best vintages and with part of the same lots selected, Meme Chianti Riserva docg will be aged in wood.

Elixir Pellegrini Private Stock

Barba-Turico was inspired by nineteenth-century remedies that, sold by acrobats in the squares, promised to cure everything from lovesickness to toothache. These remedies, in turn, adhered to the precepts of the Kabbalah, which provided in the number of 26 ingredients the perfect balance for the creation of an elixir of long life.

After more than a year of careful study of the laboriously recovered liquor manuals of the time, Davide Monorchio, head of the Liquors and Distillates division of Pellegrini S.p.A., analyzed hundreds of recipes and identified 26 botanicals from the Italian Alps, each known for its healing properties, to create an elixir with an “alpine” flavor.

A couple of examples? Achillea Millefoglie, in addition to being perfect for making liqueurs, was also used to treat states of anxiety and insomnia thanks to its pleasant aromatic notes. Peppermint, rich in balsamic aromas, is known in herbal treatises for its digestive virtues while Chamomile is still widely used today for its mild calming effects. Barba-Turico comes from the slow cold maceration of 26 elements including herbs, spices and roots, typical of the Italian mountains. An ancient elixir, pleasantly balsamic excellent to be enjoyed straight at the end of a meal but also served over ice.

Baffotonico is the result of the slow cold maceration of a selection of 26 berries, roots and flowers known in herbal disciplines for their stomatal and restorative virtues.
Ever faithful to the tradition of bitter elixirs, in the most literal sense of the term, Baffotonico offers itself to fans of the genre with a generous alcohol content, 33 percent vol. to maximize the aromas and flavors of all the botanical compartment used and with the addition of a very low residual sugar, the minimum necessary to create a perfect balance.