Patrick Borelli, owner, visionary, and vintner of Borelli Cellars, with a location at the Galleria in Mt. Lebanon, came by his calling naturally. “My grandparents on my father’s side were from the Campania region around Naples, and my mother’s family on the DeLuca side came from the Tuscan region,” he recalls fondly. “My grandfather Patsy Borelli would make wine in the cellar of his home. There were also winemakers on my mother’s side. My great-grandfather Enrico DeLuca made wine with family and friends.”
Borelli relishes the Italian grape varietals that have been successfully transplanted to California; he has visited growers who now know exactly what he wants. Among other wines, he crafts dry and semi-dry rosé and varietals Cabernet Sauvignon, Sangiovese, Montepulciano, Petite Sirah, Merlot, Sauvignon Blanc, and Chardonnay. He also crafted a Malbec in 2017. “It sold out, obviously. I have looked at maybe next year making another small batch,” muses Borelli.
“The grapes come in big food-grade containers. We pitchfork them into a crusher destemmer,” adds Borelli. From there it’s a traditional ferment-and-age process using either stainless steel vats purchased from Italy or American oak barrels. And now comes the yeast, the point at which the artistic side of winemaking emerges, although some might call it wizardry. “Large wineries have in-house chemists who make their own yeast. I use Scott Laboratories, a really great company that offers a variety of yeasts. Different yeasts will give grapes off the same vines a different result, a different mouth feel, a totally unique flavor profile,” says Borelli. “I have also used yeasts from Italy in Italian varietals Sangiovese and Montepulciano.” Note the voice of the artist coming through; choosing yeasts sounds like a painter choosing the right color.
Borelli Cellars produces a limited one thousand gallons a year and can be found in venues around the area. Borelli does give tours of his cellars for groups of 10 to 40 people. He has also had small weddings for up to 250 people outside. “My favorite thing to do is hosting small groups,” he says. “It’s more intimate, more private. I can talk with customers about how wine is produced, then do barrel tastings.” His long-term vision is to build a Tuscan-style winery on the 68 acres surrounding his house.
“I’m most proud to be able to share my craft and passion throughout Western Pennsylvania. Seeing people enjoy my wines, watching their facial expressions, and hearing the small talk about them—that makes me feel good,” Borelli states.
The next generation is getting involved. Daughter Sophia, 21, does all the accounting, as well as assisting with labeling and production. Son Gianni helps with labeling, corking, and punching down the mash that forms on top of the wine as it ferments. Borelli’s wife is also part of the team when she can carve out time from her career.
“To me family is most important; being able to share traditions makes me feel rich,” says Borelli. “The wine business is really a passion for me—a labor of love.”
Borelli Cellars wines can be enjoyed in a multiplicity of ways. Stop in the Galleria store conveniently located between the Pottery Barn and Williams Sonoma to buy a bottle. Or linger at the store, which is fashioned to resemble an Italian winery with picnic-style tables topped with red-and-white tablecloths. Maria Damico, an employee and hostess at the store, says, “We can do a tasting of four wines of your choice for $10.00; if you buy two or more bottles, the tasting is free.” Antipasto platters or even larger boards are available for groups, parties, celebrations, and business meetings; wine enthusiasts can also make arrangements for meals from Galleria restaurants with which to savor Borelli’s wines at one of those tables and imagine yourself transported to Italy.
My own experience with Borelli Cellars matched a bottle of Sangiovese I bought with my dinner of chicken cacciatore, a favorite dish I make. The pop of the cork released a heady aroma of fruit, spices, and smoke. After the obligatory preliminaries such as swirling the wine in a glass, a big sip convinced me that this was certainly one of the best vintages I’ve ever had. As for the pairing with dinner—well, that pleasure hardly needs detailing.
Borelli Cellars, a perfect little gem of the gastronomic world in the heart of the South Hills, is waiting to please your palate.
Cynthia F. Weisfield is an art historian researching two primary areas of interest: Abstract Expressionism and the intersection of art with socio-political discourse. She also teaches at several local venues. She is an avid cook, writing about food and food-related topics. Cynthia has a degree from the University of Chicago.