Holding Pizzolato in the land of Chianti Colli Senesi: Casale III is the beginning of a story to cherish!
Big news marked the beginning of this our 2022. It is with great pride that we announce the acquisition of Casale III, an estate in Val d'Elsa, in the heart of the Colli Senesi that will become our new corner of paradise just outside the Venetian borders. Previously owned by the Borella family, which since the 1970s has always practiced a [...]
The road to business sustainability: the project together with Assindustria Venetocentro
We began our journey toward sustainability in 1985, with no real awareness that we were on the road that would lead us to support the proper development of our company in the area where it is located. "With one foot in the past and one eye on the future, we were ready to meet the challenges and [...]
"Back to Basic" gets Sodalitas Call for Future label, for a sustainable future according to Agenda 2030
"We are pleased to award La Cantina Pizzolato with the "Sodalitas Call for Future" label. The label recognizes participation in "Sodalitas Call for Future" with the following business action geared toward achieving the goals of the UN 2030 Agenda and realizing a sustainable future: Back to Basic." Happy to share this amazing news with you. But [...]
"Tasting Tips" - Piwi wines: what are wines from resistant grape varieties?
Resistant grape varieties: toward 100% sustainable agriculture Pilzwiderstandfähig, PIWI: easier than that! PIWIs are fungal disease-resistant vines, the result of constant human research and selection, which has been in place for several decades, of crosses between vitis vinifera (wine) and American vine varieties (resistant to fungal diseases), allowed to [...]
"Food Pairing" - new recipe with our grape seed flour Raboso, that's where our imagination led us!
From grapes to flour, the crowning achievement of the Back to Basic project in which sustainability is the protagonist of the entire production chain As the final piece to crown the Back to Basic project, based on circular economy and sustainability, we decided to produce a flour made from the grape seeds of the berries of our grapes from Raboso.A project [...]
