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Grupo Pistacyl has launched the first vintage of Desacato Sauvignon Blanc, the first wine it has made with this grape variety under the seal of the Rueda Denomination of Origin.

Likewise, the family business from Valladolid has also begun marketing Desacato Verdejo Sobre Lías 2024, also protected by the seal of the D.O. Rueda.

With the launch of these new products, Grupo Pistacyl increases the range of Desacato white wines that it has been producing since 2021 with grapes from its vineyards located in the Valladolid towns of La Seca, Pozal de Gallinas and Fresno el Viejo, in the heart of the Rueda Denomination of Origin.

The first vintage of Desacato Sauvignon Blanc is limited to a production of 9,000 bottles, which will be added to the 90,000 bottles of Desacato Verdejo that the company plans to market from the 2024 vintage.

It will be distributed both in the national and international markets, in different catering and commercial establishments in Andalusia, Aragon, the Canary Islands, Castilla y León, Castilla-La Mancha, Catalonia, the Community of Madrid, the Valencian Community and Galicia, and also in France, Poland, the Netherlands, Belgium and Germany.

Grupo Pistacyl’s goal is to continue increasing the foreign presence of its wines with the boost of the new Desacato Sauvignon Blanc and Desacato Verdejo on its lees.

With only four years of life, Desacato has already stood out for its great quality, recognized with a Silver Medal at the 2022 Brussels World Competition.

Grupo Pistacyl wanted to commemorate World Pistachio Day, which is celebrated every 26th of February, by highlighting the quality of pistachios grown in Castilla y León, where they have become an alternative crop to traditional agriculture.

The family-run company from Valladolid opted for pistachio cultivation in Castilla y León in 2008 and, thanks to the development of different research projects aimed at adapting and improving its production and quality, it is currently the leading producer of pistachios in the region.

Thus, in collaboration with prestigious organisations such as the CDTI, ITACYL, the University of Valladolid, the University of León, the Catholic University of Ávila and the Provincial Council of Valladolid, it has been promoting various lines of research aimed at obtaining a pistachio that is unique for its size, aroma, colour and flavour, and at developing new products derived from this dried fruit that stand out for their qualities and characteristics.

In addition, the company is a pioneer in the use of the latest technologies and precision agriculture to achieve greater efficiency and better use of water resources.

Thanks to this firm commitment to innovation and sustainability in cultivation methods, Pistacyl today has more than 12,000 pistachio trees spread over 53 hectares across several farms located in the Valladolid towns of Pozal de Gallinas, Moraleja de las Panaderas and Fresno el Viejo.

Pistacyl has also been a pioneer in its commitment to preserving and enhancing all the healthy properties of this dried fruit through its natural marketing, both in grain and in other innovative presentations such as paste, granella, ground pistachio and pistachio and white chocolate cream.

All of them are made from natural, unroasted pistachios, which avoids subjecting them to high temperatures that damage the mono and polyunsaturated fatty acids inherent to this food.

They are also characterized by offering this dried fruit without salt, preservatives, colorants, sugar, or any other additive that alters its nutritional properties.

Currently, the company has different lines of research open aimed at the production of new products, such as pistachio flour and oil, and the integral use of this dried fruit, in line with its commitment to sustainability.

It is also working on opening new markets for the distribution of its pistachios, which are already present in different national and international commercial and restaurant establishments and even in the Thyssen-Bornemisza National Museum, where you can buy an exclusive gourmet box with a selection of its products.

In addition, since 2023 Pistacyl has also been selling pistachios from Castilla y León with the European seal of organic production.

Pistacyl has returned to the classrooms of the University of León to share its knowledge of pistachio cultivation with students at the School of Agricultural and Forestry Engineering.

Invited by Professor Enrique Garzón, the president of the group, Alfredo Pérez, gave a talk on February 19th to a group of students of the Fruit Arboriculture course of the Degree in Agricultural Engineering, to whom he explained the pistachio cultivation system and the commitment to sustainability and quality in its production through the promotion of different research projects with academic institutions, such as the University of León itself.

Pistacyl has a close relationship with the School of Agricultural and Forestry Engineering at the ULE and for years the company has been passing on its experience in the cultivation of this dried fruit to its students through talks, such as the one that took place in May of last year, also promoted by Professor Enrique Garzón.

In addition, the company is also open to collaborating with other organisations and institutions in the region to make known its experience in pistachio cultivation, of which it is a pioneer, the main producer and a benchmark in Castilla y León.

An example of this is the participation of Alfredo Pérez last November in the informative day organised by the Higher Technical School of Agricultural Engineering of Palencia (ETSIIAA) of the University of Valladolid (UVa) with the aim of learning about the current situation of some of the high-value crops and their potential for the province of Palencia.

More recently, the president of Grupo Pistacyl took part in one of the technical days dedicated to woody crops organised on 28 January, coinciding with the celebration of the eighth edition of the Agricultural Fair that took place in Valladolid.

Grupo Pistacyl will be present from February 3 to 5 at Barcelona Wine Week, where it will present the first vintage of its Desacato Sauvignon Blanc wine, the first it has made with this grape variety under the Rueda Denomination of Origin.

This new wine thus joins its already consolidated Desacato Verdejo, which the Valladolid family business has been making since 2021 and which this year has expanded with the launch of Desacato Verdejo “Sobre Lías”.

Desacato Sauvignon Blanc has been made with grapes from several plots of old vineyards located in the Valladolid town of La Seca, which are added to the 30 hectares of its own Verdejo vineyards that Grupo Pistacyl owns in Pozal de Gallinas and Fresno el Viejo (Valladolid), all of them in the heart of the Rueda Denomination of Origin.

In this first vintage, the production of Desacato Sauvignon Blanc will be limited to 9,000 bottles, while the forecasts for Desacato Verdejo are 90,000 bottles, which will be destined for sale in the national market and for export.

Being only 3 years old, Desacato has stood out for its great quality, which was recognized with a Silver Medal at the 2022 Brussels World Competition.

Currently, Grupo Pistacyl wine is present in different establishments in Andalusia, Aragon, the Canary Islands, Castilla y León, Castilla-La Mancha, Catalonia, the Community of Madrid, the Valencian Community and Galicia.

In addition, Desacato has been increasing its presence abroad and is currently sold in countries such as France, Poland, the Netherlands, Belgium and Germany. The goal is to continue increasing its exports with the boost of the new Desacato Sauvignon Blanc.

The range of pistachio products made by Grupo Pistacyl is now part of the Museo Nacional Thyssen-Bornemisza, where they can be purchased at its official store.

The family-owned company from Valladolid has reached an agreement with the national gallery to launch an exclusive gourmet box. This box reproduces a painting from the Carmen Thyssen collection and contains a selection of products made with 100% natural pistachios, including pistachio paste, granules, ground pistachio, and pistachio and white chocolate cream.

The box is part of the museum’s exclusive DelicaThyssen gourmet selection and is available at the Thyssen Museum Shop in Madrid and on its website. It can also be purchased directly from Grupo Pistacyl via their website www.grupopistacyl.com and will soon be available at select exclusive retail locations.

This limited-edition box features on its exterior the painting “Garden in Soest”, an oil painting created around 1905 by the German expressionist Christian Rohlfs. The artwork is part of Baroness Thyssen’s private collection.

The painting is characterized by its thick impasto technique, expressive brushstrokes, and seemingly vertical accumulation of colors, some of which are non-natural, evoking the style of Van Gogh. It depicts a view from the artist’s window overlooking the garden of his house in the Westphalian town of Soest. Its predominant green, ochre, and mauve tones reflect the rural roots of Grupo Pistacyl and its commitment to 100% natural products.

Inside the box are four glass jars containing the latest Grupo Pistacyl products. Each jar features a custom label for this presentation, reproducing a detail from Rohlfs’ painting.

One jar contains Pistacyl Natural Pistachio Paste, ideal for making ice creams, nougat, pastries, and as an ingredient in various recipes.

Two jars include Pistacyl Pistachio Granules (pistachios crushed into approximately 2mm pieces) and Pistacyl Ground Pistachio, perfect for preparing both sweet and savory recipes.

The fourth jar contains Pistachio and Chocolate Cream Pistacyl, made with 56% pistachio cream and granules mixed with white chocolate, ideal for baking and direct consumption.

These products contain no salt, preservatives, colorants, sugar, or any other additives. They are made from 100% natural, raw pistachios, avoiding high temperatures that can degrade the mono- and polyunsaturated fatty acids in this nut.

The production process involves crushing and grinding natural pistachios in several phases to prevent temperature changes that might alter their natural qualities, flavor, and nutritional properties.

The Pistacyl gourmet box is enhanced with a QR code providing access to recipes crafted with these products by renowned chefs and pastry experts, including Michelin-starred chef Álvaro Hinojal (Alquimia Restaurant, Valladolid); Nauzet Betancort (Gastrobodega Martin Berasategui, Rueda); José Juan Taboada (Triana Restaurant, Candelario); Lázaro Sanabria (Castilviejo Pastry, Medina de Rioseco); David Galán (Monaco Restauración, Medina del Campo); Álvaro Galicia (Pastelería Galicia, Tordesillas); Inés Hernández (Confitería El Bombón, Valladolid); and Laura Junquera Fernández (Alcazarén Professional School, Valladolid).

The president of Grupo Pistacyl, Alfredo Pérez, participated on the 15th of November in an informative conference organised by the Higher Technical School of Agricultural Engineering of Palencia (ETSIIAA) of the University of Valladolid (UVa) with the aim of learning about the current situation of some of the high-value crops and their potential for the province of Palencia.

Alfredo Pérez was in charge of presenting Pistacyl’s experience in pistachio cultivation at the conference, explaining the origins of this family business with this dried fruit, the details of its cultivation and its determined commitment to innovation and sustainability, which have allowed it to position itself today as the main pistachio producer in Castile and Leon.

Along with the president of Grupo Pistacyl, other experts from entities such as the Agrarian Technological Institute of Castilla y León (ITACYL), Agromillora, and ID Forest also spoke at the event, explaining the viability of olive trees in the province of Palencia, experiences with hazelnut cultivation in Castilla y León, the potential of almond trees, and the present and future of truffle farming in Palencia.

The event also included the presentation of two private initiatives, the Ceres Rural Innovation Hub collective, and the public Agroaceleradora de Castilla y León, which highlighted their role as a driving force for innovation to promote the implementation of alternative crops in the region.

Organised by professors Jorge Martín and Jorge Poveda, professors from the Department of Plant Production at ETSIIAA and researchers from GIR Agrobiotech, the event was open to students, farmers, technicians and was sponsored by the Provincial Council of Palencia.

Grupo Pistacyl has been awarded the 2024 Business Initiatives Award in the Consolidated Company category, during the 8th Gala held on October 3 at the headquarters of the Cortes of Castilla y León in Valladolid.

With this award, the Business Initiatives Association recognizes this family group as a “business example to follow” by other entrepreneurs, given its successful track record since the start-up of its first pistachio plantation in 2008 to currently positioning itself as the main producer of this dried fruit in Castilla y León.

In addition to this growth, the jury has also valued other factors such as the roots of the company, which maintains its headquarters in the town of Pozal de Gallinas (Valladolid), where the family is from, and with activity in other towns in the rural area; the commitment and social responsibility that it has demonstrated through sports sponsorship and various social initiatives, and the receipt of other previous recognitions.

In fact, last year, Grupo Pistacyl received the Innovation Award at the Agri-Food Innovation Awards of the brand “Alimentos de Valladolid. A gusto de todos”, convened by the Provincial Council of Valladolid, and previously, it had already been awarded with the Innovative SME Seal of the Ministry of Science and Innovation (2021), the Rural Business Innovation Award (2017) and the second Award for Innovative Projects for self-employed workers and rural SMEs in the province of Valladolid (2021).

The area director for Valladolid and Palencia of Laboral Kutxa, Eva Morón, was in charge of presenting the award to the president of Grupo Pistacyl, Alfredo Pérez, who said that it is an honour that the jury has distinguished this company, given the quality of the other two finalists in this candidacy for the awards, Granja de Desarrollo Ovino AGM and Canorme Producciones.

He also expressed his gratitude to his family for “trusting this project”.

Before announcing the decision, a video presentation of the candidates was shown in which Alfredo Pérez explained how the Pérez Heras family decided to grow pistachios in response to the crisis in the sugar sector, a crop to which they were previously dedicated.

He also recalled that since its beginnings, Pistacyl has been developing different R&D projects in collaboration with different technological centres such as ITACyL and with the universities of Valladolid, León and Ávila to improve cultivation and produce new products derived from pistachios.

“We have opted for a natural product, to take advantage of all the healthy properties of pistachios, and we have been the first company in Castilla y León to achieve the mention of healthy on its label,” he stressed.

Along with Grupo Pistacyl, the companies Insectropía (New Initiative), Sociograph Neuromarketing (Young Initiative), Grupo Alimentario Campos de Castilla 1986 (Rural Initiative) and The4DScanner (Innovation) were also awarded.

Second prizes were also awarded to the companies Dulces Galicia and Fisiomer.

The Business Initiatives awards aim to promote and recognise the work of first-generation business owners, entrepreneurs or self-employed workers, as well as to stimulate self-employment as a professional outlet, and to encourage motivation and entrepreneurial vocation.

These awards are organised by the Business Initiatives Association, founded and formed by entrepreneurs who have created their companies from scratch, making it their way of life.

Grupo Pistacyl has started the 2024 harvest with the picking of Sauvignon Blanc grapes, a variety with which it plans to make its first Desacato Sauvignon wine this year, which will be added to its already consolidated Desacato Verdejo, which it has been producing since 2021.

The Valladolid company began picking this new variety on August 31st in several plots located in the Valladolid town of La Seca, given that it is a grape that has a short vegetative period and therefore ripens earlier than others.

In the first weeks of September, it plans to continue with the harvest of the Verdejo grape in the 30 hectares of its own vineyards in Pozal de Gallinas and Fresno el Viejo (Valladolid), in the heart of the Rueda Denomination of Origin.

Although forecasts indicate that around 120 million kilograms of grapes will be harvested in the Rueda Denomination of Origin, which represents a reduction of almost 15% compared to the previous campaign, Grupo Pistacyl predicts that it will be able to obtain a yield similar to last year, with grapes of very good quality.

Thus, the Valladolid company expects to be able to reach a production capacity of over 120,000 bottles this vintage, mostly made with 100% Verdejo grapes, which will be destined for sale in the national market and for export.

With only three years of life, Desacato is already present in different establishments in Andalusia, Aragon, the Canary Islands, Castile and Leon, Castile-La Mancha, Catalonia, the Community of Madrid, the Valencian Community and Galicia.

This wine is already being sold in countries such as France, Poland, the Netherlands, Belgium and Germany, and the aim is to continue increasing its presence in foreign markets with the boost of the new Desacato Sauvignon Blanc.

Grupo Pistacyl has launched a new Recipes section on its website, which will showcase different recipes featuring its latest innovative launches: pistachio paste, pistachio granules, ground pistachios and the delicious pistachio and white chocolate cream.

The aim is to show the different uses that these products have in the kitchen, as a base for preparing delicious savoury recipes and also as the main ingredient in the preparation of ice creams and nougats and other pastry products.

And all of this by enhancing the excellent natural qualities, flavour and nutritional properties of the pistachios produced by Pistacyl and sold by the company in different formats, always natural, without salt, preservatives, colourings, oil, sugar or any other added product.

At the moment, the new Recipes section already has 8 proposals for tasty dishes that are easy to prepare and very suitable for summer, both sweet and savoury.

In the first case, there are recipes for some delicious “Palmeras with pistachio cream”, a “Fruit and pistachio ice cream” and “Airfryer cheesecake”, detailing the steps to follow for their preparation.

The savoury recipe book includes the preparations “Cheese roll with pistachio”, “Vegetable pasta with pistachio cream”, “Savoury crepe with pistachio cream”, and “Pizza with pistachio granella”, also easy to cook.

The new section of the website is completed with the recipe “Breakfast toast”, a suggestion to start the day with a good dose of energy.

All the recipes are accompanied by a table with the nutritional information of the dish, indicating the calories, proteins, fats, carbohydrates, fibre and sugars it includes.

Each recipe also specifies which ingredient Pistacyl has been prepared with and provides a link for its purchase to anyone interested in acquiring it.

The Recipes section of the website will soon be completed with new dishes in which Pistacyl pistachios and their different formats will once again be the ingredients.

As part of its determined commitment to promoting a healthy lifestyle, Grupo Pistacyl, the main pistachio producer in Castile and Leon, has redoubled its commitment to sport by supporting different teams and competitions in various sports.

One of the main actions of Grupo Pistacyl in this area is the support for the practice of handball, and especially among the youngest, a commitment that was formalized in the 2022-2023 season with the sponsorship of the Recoletas Atlético Valladolid Pistacyl cadet team, and which, given the good results obtained, continued in the 2023-2024 season as a sponsor of the youth team.

This team was also proclaimed winner of the 1st Triangular Handball Youth Championship that Grupo Pistacyl promoted last May in its hometown, Pozal de Gallinas, of which it is also a sponsor of its youth futsal team.

The positive experience with the Atlético Valladolid Pistacyl handball team motivated this family business to decide to continue supporting this sport during the festive period.

Thus, since the summer of 2023, it has been the main sponsor of the Desacato AC KALO beach handball team in its different categories, which has also had an outstanding participation in the tournaments in which it has taken part, such as the ‘Arena Handball Ciudad de Valladolid’, which it won on July 14.

Grupo Pistacyl’s commitment to youth sport had already been previously reflected with its support for the Zaratán Cup Tournament, a national 7-a-side football competition that brought together more than 200 athletes from 30 clubs from all over the country in this town in Valladolid in December 2022.

Likewise, the company is also one of the sponsors of CampKids, the campus for young people between 7 and 14 years old that is taking place this summer in Valladolid led by the footballer Víctor Mongil.

Not only young athletes receive support from Grupo Pistacyl. Last January, the company collaborated with the VI Handball Meeting for Veterans organized by Recoletas Atlético Valladolid in the Huerta del Rey sports center in the capital of Valladolid.

It also participated in the organization of the VII La Gaceta de Salamanca Golf Tournament that was held on the La Valmuza course in May and was also one of the collaborators of the XL Popular Trot that the Trotapinares Club organized in June in the Pinar de Antequera in Valladolid. Furthermore, through its support for sport, Grupo Pistacy also collaborates with different charitable causes such as the 24-hour Solidarity Challenge organised every December by the Comercial Ulsa company in Valladolid or the 2nd Charity Paddle Tournament held in April at Medina Padel Indoor School, in Medina del Campo (Valladolid), in favour of the Association of People with Epilepsy of Castile and Leon.