Pellegrini Vineyards exists by design. The winery building and the vineyards have been carefully and painstakingly thought through -- designed for excellence. The coupling of old world traditions with the best progressive technology demonstrates the Pellegrini commitment to using all means available to produce the very finest wine.
Our philosophy is that fine wine is made in the vineyard; that you first grow the healthiest, ripest grapes possible. Only then can a wine-maker pursue excellence in the cellar.
Located in Cutchogue, the sunniest town in New York State, with climate and annual rainfall parallel to Bordeaux, France, we are graced with a 220 day growing season. Vineyard management techniques and winemaking methods are employed in complete service to the fruit -- chardonnay that tastes emphatically like chardonnay, merlot defined by merlot's rich fruit flavors.
A visit to our vineyards and winery will give you a chance to consider our design for success, and the remarkable results.
The tasting room is open 7 days a weeks through out the year, with the exception of Christmas Day, New Years Day, Easter and Thanksgiving.
Wine tastings can be enjoyed at a table in our tasting room or out in our lovely courtyard, $6 to $16. The tasting room also has available for sale Pellegrini Vineyards Logo Glass, Corkscrews, and Polo Shirts and local North Fork Chocolates to pair with your wines.
Oak Aging In the Cellar and 21st Century Winemaking
A state of the art membrane press cleanly extracts high quality juice low in solids. Keeping equipment, a cellar and grape juice clean is a vital part of winemaking. Grapes and juice fermented in temperature controlled stainless steel tanks come out tasting vividly like the grapes that went in.
Six unique removable top red grape fermenters with a stainless punch down system (the first on Long Island and one of very few in the U.S.A.) extract deep color and soft tannins gently, avoiding typical levels of bitterness and astringency.
The winemaker's laboratory is well-equipped to analyze and monitor our wines from grapes to the bottle.
Oak barrel aging thrives in the Pellegrini cellar where nature's ideal temperature and humidity are maintaines, allowing for unhurried harmonizing of each wine's components. Each wine every year has its own balanced assortment of oak.
At Pellegrini Vineyards we believe a soundly made wine requires minimal manipulation in the cellar, so we are among the few Long Island vintners to bottle many of our wines unfiltered.
Our Wine Cellars
Alongside modern methods, traditional wine-making techniques thrive at Pellegrini. Deep beneath the winery, in three cellars, lie row upon row of both French, American and Hungarian oak barrels, gently aging the wines to perfection. Our barrels sit on concrete runners above gravel-filled troughs. These troughs let moisture and coolness come directly up from the bare ground below. The cellars are maintained at a temperature of 60 degrees with just over 60% humidity. This helps to minimize evaporation that occurs during a wine's aging process. After Pellegrini Merlot and Cabernet Sauvignon reach cellar maturity, they are bottled and stored for at least another year before release. Barrel fermented Chardonnay is also racked and bottled only after it has reached a perfect balance of oak and ripe fruit.
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