César Pisano e Hijos

About

Pisano belongs to the group of small family vignerons with an artisan tradition of making wines that reflect the character of the land and the people who make them.

Additional Information

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History

More than three centuries of grape growing tradition in the old Italy back up the Pisano Family in the noble task of producing fine handcrafted wines of high quality. In Uruguay history begins in 1870 when Francesco Pisano, the great grandfather of Daniel, Eduardo and Gustavo arrives to Uruguay for the first time. Don Cesare Secundino Pisano, son of the first, arrived in 1914 and settled in the Progreso Region planting the original vineyards. In 1924 he produced his first wine, with the experience his father had transmitted and he brought from his home in Liguria.

Today the Pisano Family Winery is one of the most prestigious in our country. We produce flavourful, long lasting wines with distinctive Uruguayan character, oriented to the high quality niche of the market.

The Team

Angelo:

The doctor recommended that he married so that what had that boy cured itself of that way.
The father of Angelo wrote a letter to him to the priest of the town that was near Naples so that a fiancèe for her son obtained to him. When we saw it lower of the boat we could not think that the son of puta of Angelo went away to marry with that rock goddess.

A primitive, nívea and immaculate beauty for beastly and ferocious that fauno.It would be necessary to kill them to him and the priest of the town that commanded to holocausto to this delicate wild flower of the napolitanos fields. to see it it was clear that she was done for another thing. But in short, it was here and although already they were married according to being able, the old one with the great intelligence was on approval a day old so that they were known well before completing the marriage.

I had six or seven years when we went with papa to the marriage but I do not create to remember as pretty other as that aside from mine. I believe that in fact it inspires to me by that memory when we organized of bucólica form our marriage with Elisa.

A little perhaps by the one of fauno but more by simple, espontaneo and the happy thing that it was that event that without a doubt marked to me deeply. We arrived that night at the villa from the Rinaldi where the wedding would be celebrated.

Everybody of rigorous black suit and necktie to the tone. By the clothes rather it seemed velorio that a marriage but breathed a jovial air, of expectation. It was murmured, it greeted, one smiled under the parral covered with stars. Suddenly the great silence and I who I was of the hand of my father it is with the frozen blood when seeing to appear a fairy of hair golden surrounded in tules white that floated at night in the fresh breeze. She was she reigns farmer, and Angelo by the single fact of it to have prescribed the doctor was going to receive this miraculous cure. That injustice! The Pater Familiae gave you order it: now to dance tarantela, now to eat and now to dance again.

There was only salchichón homemade, pizza just done in the firewood furnace that left warms up when it stopped music and a rich and fresh red wine.

To me they gave water me but like he was small when they did not see me stuck some serve to him to the glasses that were in the edge of the table. It sounded the accordion and of return to dance. To my they took hold the fat people and the skinny ones to me, old and the young people, married and the unmarried ones. I do not lack pair in all the night and I said that without no doubt when it married to me it was going to festejar with salchichón, pizza and red wine.

Later the concept evolved and empanadas festejamos with and champagne, but anyway the essence was the same one because I married with the inmerecida princess and it cures to me of all badly although no doctor had diagnosed nothing. Spending the Angelo years one died of the heart and or it was in doing it therefore luckily did not get to perhaps see his loved as I saw it, with the volume double or the triple when I knew it. Sadness and grief give to see the present in the broken spell that the memory preserves intact like a small gem so that it continues being inspiration of our meat and food of our spirit.

Beto Viñas:

To Beto Vines it liked to fish.

And as much it liked that it was going away to fish Mondays and sometimes it did not return until following Saturday.

But the works of the vine did not hope and was necessary to do them before starting off again of fishing.

So Beto Vines worked all Sunday from the affluent dawn early and did not stop nor at noon. Skinny stop and like all the Vines, excelled the head to him between the dark verdor of the vineyards.

The people who happened saw it and said: but that handsome man east, mírenlo as he works until Sundays! And Beto Vines was guapaso in truth. It worked of sun sun Sundays and often as it did not give him the time also it did at night to the light of a light to mantilla that it took ahead a bred negrito to him that had brought of Tacuarembó. Once one was worried with the works and it did not give the time to finish him contracted them one come from Salto, that were recognized by very the workers, to help it to take off the vine. They began before the exit of the sun that Sunday. One went by a row and the other accompanied it in the row by alongside.

When they arrived at the end they took by the other side of the row and returned to the exit place thus to begin again with another row. And there they divided again to Beto Vines and the Salteño, puts and puts hoe until arriving in the end and changing of hand to return in the beginning.

When it was made noon men both followed braids in the hard battle with the Earth, carpiendo the bad grass like that to him the love to a fierce one did. The villa of the Vines was left limit with ours and from my house polvareda was seen that they raised in his to go and to come in frenetic race. Your you want to stop to eat Salteño?

I ask to Beto Vines to him the beast of the North. I ate well last night and I like to work with estomago light, but if You have hunger we stopped - she responded the other animal to him. They followed without at least stopping to take water so that that already was to see that relaxed first and Beto Vines was proud of which never nobody had killed him the point taking off vine. It arrived afternoon and Beto Vines asked if it wanted to him to stop to take kills spanish stew, which the Salteño responded: - As You want pattern, I am well I took root, but if she wants to rest we stopped. This ignited the pride of Beto still more Vines and continued giving him without stopping until the dusk.

When they finished was at dusk and had made in a day the work that normally a man in one week does. Beto Vines made use to cinto and him payment the day to the Salteño saying to him: - Tomá, will cobrá and you never return more. - That it happened - responded the other to him it did not like since I made the work? Yes I liked but, nobody works more than Beto Vines.

The Fat Uncles:

To Teodoro, Nano and...

we said the Fat Uncles to him. In fact the only fat person, fat person was Teodoro. The Nano was rather skinny and...

were great more but like everybody.

the face that but I liked was the one of Teodoro with its beret grasienta thrown for the flank. The barbuda face and with the red venitas which it abuses the wine and the fat of pig. Fat and great it was a kindly type that fell to me likeable.

What it impressed me more it was the black strip that all used to the waist holding the Creole baggy trousers to black and white rayitas.

the scent that had era of smoke and sweat but to not displeased me almost so that he was similar to the aroma of salchichones that did and always they invited to us whenever we were going to see them with my Pink grandmother.

the Nano was fierce really with its lenses of bottle ass. More chicato could not be and nevertheless it was a type buenaso with one more a more finite voice of which it deserved. They were masterful of the slaughtered one of the pig and the bovine one, they slaughtered both per week I create I.

Trabajar the villa did not attract much to them and between pesquería and hunting they developed to the liking by the kitchen and the elaboration of the homemade invoice that took to the height of an art.

Garlic sausages, sweet and salty blood sausages, cheeses of pig, codeguines, salamines, bondiolas, lomitos, jamones and salchichones were the typical inlays of slaughtered Italian plus the salty huesitos and the cueritos that next to the patitas and ears provided with deadly material for tremebundos stews that single a powerful red wine was able to digest. They ate they and also they sold the excess.

they never left and always they were there when we went late of visiting them with its sister, my Rosita grandmother. To four and average when it arrived the hour of kills spanish stew, offed-hook salchichón that we ate cut well finite as ostias with homemade bread and to my seemed to me that thus it had to be the sky.

the kitchen had a long shining affluent wood table by the daily use and the glasses, that were not it but they seemed grindings by the opaque thing, saw the vine few meters. the

painted walls and the ceiling to the single lime maintained the memory of their original whiteness since the smoke from the kitchen to firewood had dyed of black coal the surfaces.

an pleasant and cosy air in the enclosure was breathed that made imagine the aroma me that would feel the prehistoric men in their caverns.

Formidable mentirosos were these uncles of my father and I never me aburria listening to their fantasticas total histories of imagination and exageración, populated with gigantic surubíes and still more great capybaras.

I feel like lucky person of being able to have known those men who were not of this time but of a past one at which the fundamental thing was in the atavic essence of each one of us. the

fat uncles never married and were being there for sample in the paternal house of the Scópise until all went away and they were received from solterones. The Nano had a fiancèe I create and sometimes it spent days in the house of her.

the Scópise were all cut by the same scissors. That it marks genetics they left to the Luisun grandfathers and the Juanita grandmother! I decide to me that there was a great ombú at the end of the house. This was in fact a long farm with zinc ceiling painted of red and all the rooms gave for a runner who was outside although the quarters communicated to each other by an inner door like was usanza in the old constructions.

In the patio there was one or two Canary palms like it was the tradition and a left garden that knew to be a glory when the women still inhabited that house.

the fifth left means bought Carlitos Passadore when it finished dying the last one of the fat uncles, representing of an ancestry of single which they are left photos for memory of which it was a culture immigrant and of whom every time we moved away more.

Practices & Techniques

Family hands cultivate the grapes, taking away excess crops in productive years, taking leaves away to expose the bunches to the sun for better maturation and skin colour. Small quantities of each variety allow to wait the perfect maturation to the last day. We begin picking the early maturing varieties the 10th of February and by beginning of April we collect the last ones.

The cellar equipment has been deliberately kept basic, reflecting a philosophy of simplicity as opposed to excessive sophistication. We believe in keeping winemaking as natural as possible with low sulphur dioxide levels and minimal handling. Our biggest concrete epoxy coated vat is 20.000 litters, but we normally ferment in 10.000 litter tanks. Cold water refrigeration running through stainless steel spiral hoses cools the must allowing us to keep floral and fruity aromas of the grapes. We believe in judicious use of new oak, just enough to condiment and complement natural character of each grape. Being careful not to mask the delicate fruit aromas and flavours our terroir produces. The filling and corking of the bottles is done manually with small machines as a way to permanently inspect the high quality we aim at. After six months minimum of bottle age, labelling and packing are done by hand immediately prior to dispatch. Our Family produces only 200.000 fine hand-crafted bottles a year, locally and internationally awarded at OIV sponsored contests.

Estate Vineyards / AVA

The Family Vineyards grow on claysh and calcareous soils close to the Río de la Plata, 25 km north of Montevideo, 34º southern latitude, benefiting from a sunny and cool Atlantic climate . We cultivate and harvest by hand 15 hectares (37 acres) of low yielding high density Tannat, Cabernet Sauvignon and Merlot vines, besides some Chardonnay, Sauvignon Blanc and Gewürztraminer. In very limited quantities we grow Sangiovese (Brunello di Montalcino clone), Moscato Giallo, and other Italian varieties. New plantings of Syrah, Pinot Noir and Viognier are not yet in production.

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Address

Ruta 68 Km 29
Progreso, Canelones
Uruguay

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