Le Vigne, Italian for the vineyard.
The Vineyard is where the vines are rooted and where the grapes develop and ripen until harvest.
For close to 100 days, the grapes are in the vineyard, developing the story that they will tell through the wine that is made.
The Filippini family history in the Paso Robles area began in the early 1960’s when winery owner, Sylvia Filippini’s, family purchased the property where Le Vigne winery now stands. Hay and cattle were the main commodities until 1982, when the first grapevines were planted. That time was the catalyst for what evolved into the current Paso Robles wine region. Early on, Chardonnay and Cabernet Sauvignon were planted to supplement the growing demand of other wine growing regions like Napa and Sonoma. As the vines matured, growers and winemakers began to see real potential for the area with its unique soils, climate and costal influence.
The grapes grown on the estate were highly regarded by local producers and always in demand. Recognizing the quality, the family began making wine with grapes from the property beginning in 1989. Then they built a state of the art winery in 1995 and developed additional vineyards in 1998. They expanded the wineries varieties to include: Merlot, Syrah, Sangiovese and Cabernet Franc in addition to the original plantings of Cabernet Sauvignon and Chardonnay. Additionally small blocks of Grenache, Petite Sirah, Malbec and Tannat were planted.
THE OWNERS - WALTER & SYLVIA FILIPPINI
Le Vigne Winery is the culmination of a love of food, wine and family shared by owners Walter and Sylvia Filippini.
Walter Filippini spent his younger years at his parent’s home in the lakeside town of Como, Italy and spent many summers working with his grandparents on their vineyard in the agriculturally rich region of Valtellina.
As Walter grew, he developed a passion for cooking and the kitchen – an important facet of Italian life.
By the age of 15, Walter entered the Culinary Institute in San Pellegrino, Italy. During the summers he worked at the Excelsior Palace Hotel in Venice and the Grande Albergo Villa d’Este in Como.
He specialized in “Gastronomia,” the artful presentation of cold food dishes. Walter is very talented in this field, and won Italy’s National Chef’s competition for a delectable display of pheasant pate in 1981.