Marcelo Pelleriti — Co-founder & Chief Winemaker
He grew up making wine with his grandfather in Mendoza. He learned the craft in Pomerol under Michel Rolland's mentorship. In 2010, he became the first Argentine winemaker to receive 100 points from Robert Parker — for a French wine. Today he works exclusively in the Uco Valley. Bordeaux was the school. Mendoza is the work.
Miguel Priore — Co-Founder & Vintner
He grew up in Mendoza in a family of lawyers with roots across the Mediterranean. For 20 years he built one of Argentina's most important wine operations — mostly without anyone knowing his name. He moved to Miami in 2018 to build the bridge Argentine wine needed. His conviction has never changed: the Uco Valley will be a Grand Cru of the New World.
Marcelo Pelleriti grew up in Mendoza making wine with his grandfather — homemade, patient, tied to the land. That early education never left him. Everything that came after was built on that foundation: the discipline of craft, the respect for origin, the understanding that great wine is made in the vineyard long before it reaches the cellar.
In 1994, he produced his first wine from the Uco Valley — beginning a relationship with that terroir that would define the next three decades of his life. He earned a degree in Enology and Horticulture, complemented by a Master's in Management, and joined the Bemberg Group, where he developed rigorous sensory standards and quality protocols alongside international bodies at Eco de los Andes.
From 2001 to 2022, Pelleriti worked within the Clos de los Siete ecosystem — spending twenty-two harvests in Pomerol, Bordeaux, while simultaneously serving as Winemaking Director at Bodegas Monteviejo in the Uco Valley. Under the mentorship of Michel Rolland, he absorbed the Old World's understanding of texture, longevity and balance, and applied it with precision to Mendoza's high- altitude terroir. Two decades. Two hemispheres. One coherent vision.
In 2010, he became the first Argentine winemaker to receive 100 points from Robert Parker — for a French wine. Château La Violette, Pomerol.
That milestone said something important: Pelleriti didn't go to France to learn how to make Argentine wine. He went to master the craft at its source — and bring it back. The winemaker who earned perfect scores in Bordeaux is the same one who believes the Uco Valley's ancient soils deserve to be spoken of in the same breath.
At Pelleriti Priore, Marcelo leads all winemaking with a focus on micro-vinifications and the precise expression of individual parcels — from vine selection to élevage — always in pursuit of wines with balance, finesse, and the capacity to evolve over time.
The wine begins with the land. His job is to not get in the way.
Miguel Priore grew up in Mendoza, at the foot of the Andes, in a family that came from the Mediterranean. His grandfather became President of the Supreme Court of Mendoza. His parents became lawyers. He attended the Liceo Militar — one of Argentina's most demanding military schools at the moment— and went on to study Business at university.
At 21, Argentina's economy collapsed. Rather than wait it out, Priore started his first business. Then another. For years he built and ran ventures in food and beverage, learning what it actually means to operate under pressure, with no safety net. Then he joined Cafés La Virginia — one of Argentina's leading national consumer companies — where he developed the corporate discipline to match his entrepreneurial instinct.
And then he chose wine.
For the next twenty years, Priore built one of Mendoza's most important wine operations from the inside — first as Corporate Director at Bodegas Monteviejo, where he grew production from 200,000 to 1.8 million bottles annually, then as co-founder of Pelleriti Priore alongside Marcelo Pelleriti. He ran every department himself in the early years, carrying the office in an orange backpack. He studied wine at UC Davis and earned advanced degrees across three continents. He did most of it without anyone knowing his name.
That was deliberate. Priore's philosophy has always been that the work comes first. The vision, the market strategy, the decisions made in the vineyard years before a bottle exists — that&'s where a wine is truly made. Not in the label. Not in the story. In the soil, the altitude, the patience.
In 2018, he moved to Miami to build what Mendoza needed: a bridge between the Uco Valley's extraordinary terroir and the global market that doesn't fully know it yet. Today Pelleriti Priore distributes across 40 countries. Its 1853 Old Vine Estate Selected Parcel — from a pre-phylloxera Malbec block over 100 years old in La Consulta — is one of the most singular expressions of viticultural heritage in the New World.
Priore's conviction has never changed: the Uco Valley can be a Grand Cru. And he intends to prove it.