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 Veneroso 2016
“Healthy crimson. Sweet, ripe nose – obviously from a warmer terrain than the hills of Chianti Classico. Extremely flattering and velvety with the clear character of ripe Sangiovese. Pretty delicious! Everything in harmony. The texture of a luxurious Napa Cabernet and the tang, flavour and refreshment value of well-grown organic Sangiovese. Very persistent. Well done! GV”
17.5 Points Jancis Robinson.com
Also highlighted in a tasting of Chianti Classico Gran Selezione by Jancis – “… you will see that I have included another Sangiovese-based wine that is made in a much warmer part of Tuscany, nearer the coast in the environs of Pisa, and is much cheaper. Tenuta di Ghizzano makes several red wines, of which their Merlot-based Nambrot is the most expensive, but, for my money, the Veneroso 2016 based on Sangiovese is much more distinctive and distinguished than the current release Nambrot 2017. As you can see from our tasting notes database, Veneroso has an admirable record. ”
The historical and most representative wine of the estate ( First vintage produced in 1985). Elegant, ripe fruit and mineral content has interpreted the characteristics of the soil where it is born. 70% Sangiovese e 30% Cabernet Sauvignon.
After crushing underfoot the fruit ferments in 3hl wooden vats with wild yeasts before aging for 16 months in 500litre oak. Fruit is organic (certified) and the vineyards have been worked with Biodynamic principles with accreditation from the 2018 harvest.