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È il vino che “introduce” l’azienda nei wine bar, enoteche e ristoranti di tutto il mondo. È ottenuto da uve Sangiovese con una piccola percentuale di Merlot, provenienti prevalentemente dai nostri vigneti più giovani. La filosofia con cui abbiamo concepito ILGHIZZANO è quella di offrire al consumatore un vino fresco, fruttato, di grande bevibilità dove si percepisse la dolcezza del Sangiovese del nostro territorio.

This wine was designed for simple but pleasant, easy drinking, to accompany hors d’oevre and both cooked and raw fish. Vermentino (50%) is vinified traditionally pressing it, removing the skins and fermenting the juice at 15/18° with its indigenous yeasts in steel vats whilst the trebbiano and malvasia (50%) grapes are left to macerate on the skins for 4 months in cement containers with the two wines being mixed after they have fermented.

This red wine is made solely from sangiovese native to our region. We finish this wine in earthenware Amphora, a method which does not alter the wine’s characteristics but, rather, allows it to evolve in an entirely natural way. After this stage the wine rests for another 18 months in a glass bottle and is then ready to express itself in all its authenticity: a full bodied, beguiling red wine with warm tones.

This white wine is made solely from vermentino grapes from our land. We finish this wine in Tava earthenware amphora, a method which does not alter the wine’s characteristics but, rather, allows it to evolve in an entirely natural way. The aim is to respect and exalt the pure flavours of the fruit and express the territory it comes from coherently.

This wine is the result of Tenuta di Ghizzano research and innovation. 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 terroir can express. it is named after the founder of the Venerosi family, whose name was Nambrot and who lived in 830.

This wine is a way for us to pay homage to our traditions. It is rooted in the culture and history of our region and the village of Ghizzano. It is a pleasant dessert wine made with trebbiano, white malvasia and colombana from our old vineyards.

This is our historic wine which defines us. It was first produced in 1985 and since then its elegant, ripe fruit and mineral content has interpreted the characteristics of the terroir where it comes from. made mainly from sangiovese with a small percentage of cabernet sauvignon, it has become a landmark for the winegrowing area where it came from.

This red wine is made solely from sangiovese native to our region. We finish this wine in Amphora, a method which does not alter the wine’s characteristics but, rather, allows it to evolve in an entirely natural way. After this stage the wine rests for another 18 months in a glass bottle and is then ready to express itself in all its authenticity: a full bodied, beguiling red wine with warm tones.

2-bottle crate made of solid pine, with sliding lid and fire-printed company logo.

3-bottle crate made of solid pine, with sliding lid and fire-printed company logo.

6-bottle crate made of solid pine,with sliding lid and fire-printed company logo.

Solid pine wood box for magnum and double magnum, with wine name branded on the lid.

Processing: The olives used in the production of our extra virgin olive oil “Classico” are harvested by hand, then washed, cleaned and subsequently processed within 3 hours of picking. The olives are crushed by a disc pressing machine and then the olive oil is extracted through a two-phase centrifuge. The olive mill is designed to reduce oxidation to a bare minimum and during all the processing steps the temperature is kept strictly under 20/22°C (68/71,5°F) to preserve the beneficial characteristics of the oil as much as possible.

Tasting Notes: Intense gold colour with green streaks. Penetrating nose with notes of almonds and cut grass Great intensity in the mouth with slightly sweet notes and a long finish.

Product characteristics: The Organic Tenuta di Ghizzano Extra virgin Olive Oil, due to the early picking of the olives and to a careful production process that aims to preserve the exceptional quality of the olives as much as possible, is an excellent product, with sweet flavours.

Nutrition facts: The Organic Tenuta di Ghizzano Extra virgin Olive Oil “Classico” contains substantial quantities of unsaturated fats that protect against cardiovascular diseases.

Processing: The olives used in the production of our DESTONED extra virgin olive oil are picked by hand, then the leaves are removed by hand and they are washed and milled at OUR OWN OLIVE MILL within 3 hours of them being picked. The olives are crushed by a disc pressing machine and then the olive oil is extracted through a two-phase centrifuge. The olive mill is designed to reduce oxidation to a bare minimum and during all the processing steps the temperature is kept strictly under 20/22°C (68/71,5°F) to preserve the beneficial characteristics of the oil as much as possible.

Tasting notes: Vivid golden green. Penetrating odour of artichokes, mint, and sage with notes of cut grass and ripe yellow peppers. The taste is intense, with pleasantly balanced bitter and spicy tones and a long finish.

Product characteristics: The Destoned Organic Tenuta di Ghizzano Extra virgin Olive Oil is richer in natural antioxidants (Tocopherols and Polyphenols) than regular non-destoned olive oils. The beneficial effects of these antioxidants in fighting the free radicals that cause aging. are well documented in the scientific literature. Aside from the health benefits, a higher content of polyphenols and tocopherols give the olive oil more intense flavours and make it endure oxidation better, protecting its tastes and aromas.

Nutrition facts: The Destoned Organic Tenuta di Ghizzano Extra virgin Olive Oil contains substantial quantities of unsaturated fats which help prevent cardiovascular diseases.

Lavorazione: le olive impiegate per la produzione del nostro olio extravergine di oliva MONOVARIETALE RAZZO DENOCCIOLATO vengono raccolte a mano e a meccanica quindi ripulite dalle foglie e da altro materiale indesiderato, lavate e quindi lavorate NEL NOSTRO FRANTOIO entro 3 ore dalla raccolta. La frangitura delle olive avviene attraverso una macchina a coltelli oscillanti e quindi l’olio viene estratto con un decanter centrifugo a due fasi. L’impianto è studiato per ridurre al minimo indispensabile l’ossidazione e durante tutti i processi di lavorazione la temperatura è mantenuta sotto i 20/22°C per conservare il più possibile le caratteristiche benefiche dell’olio.

Note di degustazione: colore verde intenso ed un profumo fresco di erba tagliata, si caratterizza per il particolare gusto fruttato e dal retrogusto vivace con note armoniche di fruttato verde ed erba.

Caratteristiche del prodotto: l’Olio Extravergine di Oliva Biologico Monovarietale Razzo Denocciolato Tenuta di Ghizzano è estremamente ricco di antiossidanti naturali (Tocoferoli e Polifenoli) presenti in misura maggiore rispetto agli oli tradizionali. L’effetto benefico di questi antiossidanti nel combattere i radicali liberi, che causano l’invecchiamento, è ben documentato nella letteratura scientifica. Oltre gli effetti benefici per la salute, un alto contenuto in polifenoli e tocoferoli rende l’olio più longevo e più resistente all’ossidazione, proteggendo il suo gusto e i suoi aromi.

Caratteristiche nutrizionali: l’Olio Extravergine di Oliva Biologico Monovarietale Razzo Denocciolato Tenuta di Ghizzano contiene quantità considerevoli di grassi monoinsaturi, che proteggono dalle malattie del sistema cardiovascolare.

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 purées.

Storage: Keep in cool, dry place, away from light or heat. Subject to loss of weight over time.

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, and with vegetables. Check visually before cooking.

Storage: Keep in cool, dry place, away from light or heat. Subject to loss of weight over time.

Organic food specialty, made of heirloom durum wheat semolina drawn through bronze and dried slowly at low temperatures.

Ingredients: heirloom organic and Demeter certified Cappelli durum wheat semolina and water.