The history of wine in Italy is linked to families: an ancient passion that is continually renewed, like the one that has flowed and pulsated in the veins of the Venerosi Pesciolini family for generations.
The history of my family begins in the Middle Ages, in a land of choice in the Pisan countryside: a territory irradiated by a soft light, a place of fine vines and concentrates of beauty.
I joined the company in 1995, leading the agronomic and commercial part of the Ghizzano estate: my task is precisely to renew on a daily basis a tradition which, from the Carolingian age onwards, has seen no interruptions.
Our philosophy is based on a key principle: when the fruit of the earth comes from a place in harmony with the forces of nature it already has the potential to be excellent. All our actions, then, are driven by respect : for the nature that grows luxuriantly and embraces our vineyards, for the territory that hosts us and for the people who live and work here. I am sure that there is no success without convinced teamwork, which holds together the stories hidden behind each face, to enhance them.
From a production point of view, we consciously choose to produce less, in the name of the highest quality, to maximize the expressions that the wine, oil and fruit give us. This without ever betraying the innate elegance and richness of these hills. Since 2003 we have become pioneers of a path of "natural" organic agriculture : we have banned organic fertilizers, herbicides, insecticides and fungicides. We work the soil under the row, to control weeds and oxygenate it, nourishing it with green manure and other seeds. Since 2006 we have started practicing Biodynamic Agriculture (certified as a Biodynamic Company by Demeter in 2018).
We harvest by hand, using small ventilated boxes. When the grapes arrive at the cellar, we transfer them to the sorting table to supervise health and integrity. The pressing is done with the feet and in the fermentation phase we do not use selected yeasts. The maturation takes place in wood: we use oak barrels for a period of 16 to 18 months. For us, wood represents a tool for making the wine evolve over time, bringing it to maturation without the addition of wood tannins, because we don't want them to prevail over the fruit tannins. For our flagship wines, Veneroso and Nambrot, the goal is to combine longevity with the right harmony between fruit and acidity.
Ginevra Venerosi Pesciolini