Practice: Sustainable, Vegan
At Pellegrini, our philosophy on making Zinfandel is quite simple, approach the great with the same attention to detail and gentleness that is required for making Pinot Noir. Our Zinfandel is hand sorted and destemmed direct to macro bin and then tipped into tanks, trying to preserve as many whole berries as possible.
The grapes go through a 4 to 5 day cold soak before inoculation. Once in ferment, the grapes receive punchdowns three times per day with an occasional picking bin delestage for oxygen incorporation. As the sugar levels dwindle, so do the number of punchdowns per day. This will help keep this wine’s supple and velvety texture intact.
Our 2017 Zinfandel was aged for 14 months in French Oak with only 10% new oak barrels. This wine built to age gracefully, but can definitely still be enjoyed now.
About the Winery
The Pellegrini family name has been associated with every tier of the wine business since the early part of the 20th Century, as producers, grape sellers, importers, and wholesale distributors. Family owned for four generations, Pellegrini wines are today made at our state-of-the-art Tuscan styled winery at Olivet Lane Estate, located in the heart of the Russian River Valley. Olivet Lane is known as one of the very first vineyards that was planted to Pinot Noir in Sonoma County.
The Pellegrinis employ old-world artisan winemaking methods to craft the very best Pinot Noir and Chardonnay in Sonoma County. Quality & unadorned terroir is of our utmost priority in every bottle. In 2017, Robert Pellegrini passed the reigns to his Daughter, Alexia, whom oversees and guides business operations, continuing to build upon the legacy of the Pellegrini name within the wine business.
Check out more at: Pellegrini Wine Co