The hill-top hamlet of Ghizzano lies in the Pisan hills, close to the Tuscan coast. The Venerosi Pesciolini family settled here in the late 14th Century and the estate now encompasses around 350ha with 20ha of vines. Vineyards sit within this gentle landscape at 200m above sea level and are blessed with a mild climate thanks to the maritime influence. Wine has been bottled since 1985, organically certified from 2008 and is moving in a biodynamic direction with concrete eggs a recent addition. The property is now in the hands of Ginevra Pesciolini and her wines continue to gain almost annual Tre Bicchieri awards. As a part of her philosophy of ensuring the wines represent their location Ginevra has also been reducing the amount of new oak in her SuperTuscan creations. Natural yeasts, pressing under foot and a move to using larger format oak are also integral to the style of the wines.
Tenuta di Ghizzano Il Ghizzano Bianco (STNDO) 2019
“Blend of local Trebbiano, Vermentino and Malvasia Bianca. The Vermentino is vinified traditionally, pressing it and fermenting the juice at a low temperature with its indigenous yeasts for as long as one month. Trebbiano and Malvasia grapes are cooled for 7–12 hours in the press with their skins and then left in a stainless-steel tank to ferment with ambient yeast. After fermentation, each variety is racked and the three are blended together.
You can certainly taste the skin contact here, plus perhaps some of the heady Malvasia. It hovers between being thirst-quenching and seriously interesting but is well made and well intentioned.”
330 cases made.