Ours Wines, our Oil and FOOD products

When the fruits of the earth come from a place “in harmony with nature”,
excelence” is already inside them..
Respect for nature, the place that hosts us and the people who work and live here.
That's how our products blossom...

Our wines are pure expression of the territory from which they come and identify with denominations
I.G.T. Tuscan coast and d.o.c. TERRE DI PISA.

The “COSTA TOSCANA IGT” (Typical Geographical Indication of Tuscan Coast) is the result of the need of producers of the Tuscan Coast (that territory influenced by the Tyrrhenian sea of the Region for the ripening of their grapes) - to diversify and characterize their wine production with respect to that of the already present IGT TOSCANA ( Typical Geographical Indication of Tuscany).
In 2011 the DOC Terre Di Pisa was established, which aims to represent the highest quality of Pisan wine in the municipalities of Fauglia, Crespina, Lari, Chianni, Capannoni, Palaia, Peccioli, Terricciola, Casciana Terme, Ponsacco, Pontedera, Montopoli V.A., San Miniato, Orciano Pisano, Lorenzana and Santa Luce.

Associazione Grandi Cru della costa Toscana
Federazione Italiana Vignaioli Indipendenti
Terre di Pisa

Tenuta di Ghizzano has been at the forefront for many years to contribute to the promotion of its territory and has always believed that collaboration with other producers and institutions is an essential and responsible action for a conscious and constructive common growth.
These are our main partners: Associazione Grandi Cru della costa Toscana, Federazione Italiana Vignaioli Indipendenti, Terre di Pisa.

Veneroso d.o.c. terre di Pisa

This is the historical and most representative wine of the estate. It was first produced in 1985 and since then its elegant, ripe fruit and mineral content has interpreted the characteristics of the soil where it is born. Made mainly from Sangiovese with a small percentage of Cabernet Sauvignon, it has become a point of reference for the winegrowing area where it originates.

Nambrot i.g.t. costa Toscana

This wine is the result of Tenuta di Ghizzano researches. It was first made in 1996, using Merlot grapes, and has evolved over the years into a blend together with Cabernet Franc and Petit Verdot, demonstrating the potency, warmth and character that our territory can express. It is named after the founder of the Venerosi family, whose name was Nambrot and who lived in 830.

il Ghizzano (the, Red) i.g.t. costa Toscana

This is the wine that “introduces” the estate into wine bars, wine stores and restaurants all over the world. It is made from  Sangiovese grapes with a small percentage of Merlot, grown mainly in our “Santa Maria” and “Il Monte” vineyards. The philosophy behind IL GHIZZANO is that of offering consumers a fresh, fruity, easy to drink wine featuring all the sweetness of the local Sangiovese.

il Ghizzano Bianco (the, white) i.g.t. costa Toscana

Made from traditional Tuscan white grapes: Trebbiano, Vermentino and Malvasia Bianca. Vermentino grape is vinified traditionally pressing it and fermenting the juice at a low temperature with its indigenous yeasts along one month. Trebbiano e Malvasia grapes are left for few hours (from 7 to 12 hours), after refrigerating them, in the pressing machine with their skins and then  left in a stainless steel tank to ferment with its yeast. When fermentation, of each different variety, has come to an end we rack the wine and blend it together. IL GHIZZANO BIANCO is a fresh and fruity wine, easy drinking, perferctly matching with summer dishes.

San Germano i.g.t. Passito costa Toscana

Named after the Patron Saint of the village of  GHIZZANO our “San Germano” is made from Trebbiano, Colombana and Malvasia Bianca grapes hand harvested in late September and hung up on stainless steel wires to dry. After approximately four months we choose the best grapes and we press them. We put the wine into 30 gallon oak barrels called “caratelli”. The juice should ferment there slowly during further three years. It is an excellent accompaniment to dry pastry and medium seasoned cheese.

Extra Virgin Olive Oil Bio Toscano

The Tenuta di Ghizzano oil is made of Frantoio, Razzo and Leccino olives harvested between the end of October and the middle of November. It is characterised by scents of artichoke and freshly mown grass, and is slightly spicy although delicate on the palate. This makes it ideal with any dish, including fish. Our oil is made using organic farming techniques.

“Via Di Mezzo” Organic Wine Red - Limited Edition

This red wine is made solely from the Sangiovese, grapes native to our region. We refine this wine in Amphora, a method which does not alter the wine’s characteristics but, rather, allows it to evolve in an entirely natural way. After this stage the wine rests for another 18 months in a glass bottle and is then ready to express itself in all its authenticity: a red wine with warm tones, its taste enveloping with a solid structure.

LIMITED EDITION : all bottles are numbered by hand

The art of David Tremlett meets the Ghizzano Estate: this is how a work of art was born to the Estate of Ghizzano so inspired by the “Via di Mezzo” project from which the wine takes its name. The project is a conceptual composition inside of which can be mounted the labels of these two exquisite wines.

“MIMESI” project, Biodynamic wine in Cocciopesto - Limited Edition

Tenuta di Ghizzano, following a period of research and experimentation, adopted Drunk Turtle cocciopesto egg fermenters and Tava terracotta amphorae to launch a new project, Mimesi, a portfolio with, at the moment, a first all-Sangiovese, TERRE DI PISA ROSSO DOC, and our all-Vermentino IGT COSTA TOSCANA.


MIMESI Sangiovese d.o.c. Terre di Pisa (red)

Following the dictates of biodynamic agriculture since 2006, today the company offers Sangiovese alone and to enhance its personality, left to evolve for 14 months in the jar wine. Mimesi Sagiovese is a wine that enhances the fruit in its purity, true and pure in its integrity.

MIMESI Vermentino i.g.t. Costa Toscana (white)

For Mimesi Vermentino we have chosen the historical vines that have allowed us to obtain a wine whose typical freshness is dampened by the terracotta that houses it for 4 months, in contact with the fine lees, obtaining a pleasantness and a complex and intense aromatic bouquet.

land2hand Ghizzano

"from our LAND directly in your HANDS", the product line Tenuta di Ghizzano.

The Tenuta di Ghizzano is one of this area’s longest-established farms, as well as one of its most innovative.

We have always tried to pursue harmony and balance with the environment by regenerating our clayey-calcareous soil with biodynamic agriculture that gives our raw materials a more savory and consistent flavor. Completely ORGANIC and BIODYNAMIC, today it is composed of about 280 hectares, 18 of which dedicated to vines, 15 to olives, 100 to cereals and the remaining 150 to woods and poplar groves.

Italian Pasta with our organic and biodynamic raw materials

CASERECCE, organic pasta with our Cappelli DURUM WHEAT semolina
Organic food specialty, based on ancient durum wheat semolina drawn through bronze and dried slowly at low temperatures. Ingredients: Durum wheat semolina Cappelli Organic and Demeter, water.

PENNETTE, organic pasta with our Cappelli DURUM WHEAT semolina
Organic food specialty, based on ancient durum wheat semolina drawn through bronze and dried slowly at low temperatures. Ingredients: Durum wheat semolina Cappelli Organic and Demeter, water.

PENNETTE, organic pasta with our EMMER (Triticum Dicoccum) flour
Organic food specialty, made from bronze drawn spelled flour and dried slowly at low temperatures. Ingredients: EMMER (Triticum Dicoccum) flour Organic and Demeter, water.

Our hulled SPELT

Sowed in November, harvested in July

Natural drying, optical grading and cleaning, hulled, MAP packaging

Use: Soaking not necessary. Clean carefully under running water and cook for 30 minutes, or as desired.
Perfect for cold salads, soups with legumes, with vegetables. Check visually before cooking.

Storage: Keep in cool, dry place, away from light or heat. Subject to loss of weight over time.

Our Chickpeas

Sowed in March, harvested in late July

Natural drying, optical grading and cleaning, MAP packaging

Use: It is best to soak chickpeas for 12 hours, then cook for 1 ½ hours or more, or as desired. Salt when almost done. Check visually before cooking.

Chickpeas are a perfect side dish to richly-flavoured meat and fish dishes, and ideal in soups and crèmes.
Storage: Keep in cool, dry place, away from light or heat. Subject to loss of weight over time.

Last Update 07-07-2022 10:04