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.

2016 d.o.c.

  • 91/100JamesSuckling.com
  • 97/100Guida essenziale ai vini d’Italia 2020 - Doctor Wine
  • 92/100 Three Red StarsI Vini di Veronelli 2020
  • Two Red GlassesVini d’Italia 2020 – Gambero Rosso
  • Five GrapesBibenda 2020 I Migliori vini d’Italia
  • 91/100I Migliori Vini Italiani 2020 - by Luca Maroni

2015 d.o.c.

  • 93/100Vinous – Antonio Galloni 2020
  • 95/100Guida essenziale ai vini d’Italia 2019 - Doctor Wine
  • 92/100JamesSuckling.com 2019
  • Three VitaeVitae La Guida Vini 2019 - AIS
  • Three Red StarsI Vini di Veronelli 2019

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.

2016 i.g.t.

  • 92+/100Vinous – Antonio Galloni 2020
  • 91/100BlindTasted.com – Andreas Larsson 2019
  • 94/100JamesSuckling.com 2019
  • Five GrapesBibenda 2019 I Migliori vini d’Italia
  • 94/100Guida essenziale ai vini d’Italia 2019 - Doctor Wine
  • Four VitaeVitae La Guida Vini 2019 - AIS
  • 92/100I Migliori Vini Italiani - by Luca Maroni
  • Two Red GlassesVini d’Italia 2019 – Gambero Rosso
  • Three Red StarsI Vini di Veronelli 2019

2015 i.g.t.

  • 92/100Vinous – Antonio Galloni 2017
  • 16/20JancisRobinson.com
  • Three Red StarsI Vini di Veronelli 2018
  • Three Red GlassesVini d’Italia 2018 – Gambero Rosso
  • 95/100Guida essenziale ai vini d’Italia 2018 - Doctor Wine
  • 93/100I Migliori Vini Italiani - by Luca Maroni
  • 90/100Falstaff 2018
  • Four VitaeVitae La Guida Vini 2018 - AIS

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.

2017 i.g.t.

  • 88/100Vinous – Antonio Galloni 2020
  • 91/100JamesSuckling.com
  • 16/20JancisRobinson.com
  • 88/100 Two Red StarsI Vini di Veronelli 2020
  • 90/100Guida essenziale ai vini d’Italia 2020 - Doctor Wine
  • 90/100I Migliori Vini Italiani 2020 - by Luca Maroni

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.

2018 i.g.t.

  • 90/100Vinous – Antonio Galloni 2020
  • 92/100JamesSuckling.com
  • 16/20JancisRobinson.com
  • 87/100 Two Red StarsI Vini di Veronelli 2020
  • 89/100Guida essenziale ai vini d’Italia 2020 - Doctor Wine
  • 86/100I Migliori Vini Italiani 2020 - by Luca Maroni

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.

2015 d.o.c.

  • Two VitaeVitae La Guida Vini 2018 - AIS
  • Two GlassesVini d’Italia 2018 – Gambero Rosso & Slow Food
  • Three Red StarsI Vini di Veronelli 2018

2013 i.g.t.

  • Two GlassesVini d’Italia 2017 – Gambero Rosso & Slow Food
  • Three VitaeVitae La Guida Vini 2016 - AIS
  • Two Red StarsI Vini di Veronelli 2017

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.

2019  

  • stoned, Organic

  • One HeartItaliens beste Olivenöl – Merum 2020
  • Five DropsL’olio Il Libro Guida agli Oli d’Italia 2020 – Bibenda

2018  

  • stoned, Organic

  • One HeartItaliens beste Olivenöl – Merum 2019
  • Five DropsL’olio Il Libro Guida agli Oli d’Italia 2019 – Bibenda
  • classic, Organic

  • One HeartItaliens beste Olivenöl – Merum 2019

Our FOOD products

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

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.

Our “Pennette”

Farro sowed in November, harvested in July

Natural drying, optical grading and cleaning, hulled, then stone ground Artisan-made, bronze-cut, and dried gradually at low temperatures.

Ingredients: Emmer flour and water.
May contain traces of nuts and soy. Contains gluten.

Our hulled Farro

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 24.04.2020 11:35