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 coastal 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.
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.
The Arbequina Olive Tree, which has a weeping-form, and green leaves with a dark appearance, originated in northeast Spain.It features black fruit, which will ripen in Mid-Fall. It resists frost and climate change well, and will produce excellent tasting olives.The fruit is highly aromatic, small, symmetrical and dark brown, with a rounded apex and a broad peduncular cavity. It is small in size and resistant to frost and adapts to a large variety of climates. It is widely sought after for its unique grassy olive oil.
Originally from Iran, the California pistachio industry did not harvest its first commercial crop until 1976. That year, only 1.5 million pounds were produced from 4,350 acres. Almost 30 years later, California has plantings in excess of 150,000 acres with production yielding more than 400 million pounds. California is the second largest producer of pistachios in the world. One of the lowest fat and calorie nuts. The highest in antioxidant, phytosterol, & fiber. The most nutrient dense nut.