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 Mimesi Sangiovese 2019
100% Sangiovese from the La Torricella vineyard, crushed under foot and fermented with wild yeast in concrete. Aged for 14 months in Drunk Turtle cocciopesto amphorae followed by 12 months’ bottle-ageing.
2,000 bottles produced
The Mimesi project was born in Tenuta di Ghizzano, on the gentle hills of the Terre di Pisa, after a long period of research and experimentation and aims to give life to increasingly identity wines capable of faithfully translating nature, its perfection and its balance. Mimesi wants to show, starting from native grapes from long-lived vineyards, an authentic expression without superstructures, but with the finesse and elegance typical of great wines. Hence the choice of using the Drunk Turtle cocciopesto amphorae for the Sangiovese and the Tava terracotta amphorae for the Vermentino for aging, which guarantee the micro-oxygenation necessary to mature the wine by amplifying the aromas and bringing a real portrait of the territory.
The name Mimesi was selected since “mimesis” in classical literature and art indicates a desire to imitate nature, its perfection, its balance. And in order to fully encompass an entity and imitate it, one must first achieve an equally thorough understanding of it.
2018 harvest: The season was a lovely one, well-balanced and with a slower ripening process than the preceding 2017, which contributed to the complexity in the fruit. Spring, and even June, were marked by frequent rains, which stimulated vine development and helped the soils re-balance after the long dry spells of the preceding season. Harvest began on 3 September and lasted into early October, with no significant rainfall. The level of phenolic ripeness was such that we were able to work according to plan and with no rush. The fermentations were normal, with no unexpected stops, despite our practice of not using cultured yeasts. The malolactic fermentations, too, all followed their natural course. The results were beautifully-balanced wines with good depth, across all our versions of Sangiovese; if the wines exhibited a tad less muscle than those of 2017, their appealing acidities presage impressive longevity.