Pizzolato – Italian organic trailblazer guided by tradition
Author: Kim Pearce & Michelle Gadd Date Posted:8 December 2021
Italian organic producer – La Cantina Pizzolato – has been making organic wine in the Veneto region for 40 years. They are based in Villorba in the heart of the Prosecco DOC region – just a short distance from historic Treviso and the floating city, Venice.
We are excited to see two labels from this impressive northern Italian producer – the ‘Settimo Podere’ label grown on the estate and the certified organic and vegan ‘Sunny Farm’ label from some of our other favourite Italian regions.
40 years of sustainability…
The farming business – Pizzolato Settimo & Gino – was first est. in 1981. The young Settimo Pizzolato worked with his father on the family farm growing apples, pears, peaches, strawberries, kiwifruit, and most importantly grapes. Then Settimo started to look into alternatives to chemicals for pest management, which began 40 years of passion for organic and sustainable wine.
Of all their crops, the vineyards responded best to organic methods. By 1991, the Pizzolato winery had obtained organic certification – the first year that organic certification was given in Italy. From the early days selling their wine in cask, to doing their first bottling onsite in 1987, Pizzolato has since experimented and evolved new sustainable initiatives.
In 2007, they produced their first wines without added sulphites. In 2010, they installed a solar array to produce 50% of their energy on site. In 2012, they obtained vegan certification. They increased their solar panels in 2017 to produce 100% of their energy needs, and installed water purification equipment to use 100% recycled water at the winery.
Guided by family tradition…
Settimo is the custodian of a five-generation farming legacy that began north of Treviso in the early 1900s, and he carries on with his children Federico, Stefania, and grandson Edoardo. While they’ve made great strides with technology, family traditions are fundamental. Their sustainable principles are guided by their family’s rural past:
“I have memories of my grandfather working the land and being healthy, and I have always wanted to live like him. I feel that I am a farmer, this is why I keep the tradition going,” explained Settimo.
Veneto and beyond…
The Veneto wine region and its capital Treviso is just north of Venice in the northeast of Italy. It’s the largest wine region in Italy and renowned for its sparkling Prosecco, Soave, and Merlot. Pizzolato’s vineyards are full of wild herbs, dragonflies, ladybirds. The roots of their vines grow in a loam enriched with minerals, full of stone dragged overtime by the Piave river, in view of the Dolomites mountains. As well as the wines from Veneto DOC, they have sourced organic, vegan certified parcels from famous DOCs around Italy including Chianti, Sicilia, and Abruzzo.
Certifications from around the world…
Exporting their wines all over the world has meant this family operation has collected an impressive list of certifications including:
UE Farming – Euromarchio – identifies the organic products of European origin.
Piwi International – international association for fungus resistant varietals (No GMO).
USDA Organic – certified in accordance with the regulation by the USDA since 2007.
BIO Suisse – all organic wines exported to Switzerland certified by a recognized authority.
Vegan Friendly – since 2012, at no stage in the production chain, wine comes into contact or are treated with products of animal origin.
BSCI Code - Code of Conduct – protecting workers’ rights such as International Labor Organization (ILO) conventions and declarations, and UN Guiding Principles on Business and human rights.
GMO Free Verified – since 2015, all wines are absent from raw materials that derive or contain genetically modified organisms.
Taste the new Pizzolato Settimo Podere & Sunny Farm ranges:
This extra-dry, organic and vegan-certified Prosecco DOC was made from the local Veneto grape, Glera. It has a soft, voluminous, foamy effervescence, with ripe aromas of peach, strawberry, fresh mown hay, violets. There are notes of golden apple, honeydew melon, hazelnuts on the complex palate with gentle acid and a persistent bead.
This Veneto grown, organic and vegan-certified Pinot Grigio was cool fermented in stainless steel with extended contact on lees, giving a nutty richness to its aromatics. Notes of lemon rind, toasted almonds, golden apple on the nose follow on the palate with savoury green olive, haybale, walnut, and lush, creamy texture.
This Veneto grown, organic and vegan-certified Chardonnay was fermented in temperature-controlled stainless steel with time on lees to make a fresh, aromatic wine with creamy texture. Magnolia and lime blossom aromatics combine with early season white nectarine, lemon peel, and roasted cashews, with lees-y-creamy texture. For fans of lean, cool climate, sophisticated Chardonnay.
This Veneto grown, organic and vegan-certified Merlot is made without added sulphur, made with hand selected grapes, and fermented on skins with low-sulphur dioxide producing yeast at 25°C in temperature-controlled stainless steel. Heady aromatics of Turkish spice market, lavender, rosehips, bergamot follow on the palate with ripe blood plum, panforte, bay leaf, with fine, linear acidity and soft fruit tannins.
This Veneto grown, organic and vegan-certified Cabernet is made without the addition of sulphur, selecting the healthiest grapes, and fermented on skins with low-sulphur dioxide producing yeast at 25°C in temperature-controlled stainless steel. Dark and red berry fruit aromas, with notes of herbaceousness, and velvety, soft texture.
This extra-dry, organic and vegan-certified Prosecco DOC was made from the local Veneto grape, Glera. Fresh, vibrant, with characteristic Prosecco green apple notes, as well as yellow pear, peach skin, jasmine, marzipan, with soft acidity, and a zippy, bright bead. Eco friendly packaging.
This Veneto grown, organic and vegan-certified Pinot Grigio was cool fermented in stainless steel with time on lees, giving a toasty character to its freshness. Bright citrus notes combine with greengage plum, toasted almonds, haybale, thyme and sage herbs, and soft acidity. Eco friendly packaging.
This organic and vegan-certified 100% Montepulciano was grown in the Abruzzi region. It was cool macerated, fermented on skins, then matured in stainless steel tank before bottling. Fine-boned, savoury, and aromatic, there are notes of violets, strawberry and thyme, raspberry and blueberry, and star anise. It has lively acidity and savoury, medium tannins. Eco friendly packaging.
This organic and vegan-certified 100% Sangiovese was grown in the heart of Tuscany, then fermented and remained on skins for two weeks to extract its tannins. The ruby-red Chianti is full of black cherry and macerated strawberry characters, with pickled beetroot, sarsaparilla, barnyard notes, cinnamon and bay leaf spice, and well-balanced, chewy tannins. Eco friendly packaging.
This organic and vegan-certified 100% Nero d’Avola was grown in the Sicily region. It was fermented on skins for around 10 days, pumping over the skins to help oxygenate the wine before it underwent malolactic fermentation. Warm, velvety, and perfumed; ripe black cherry, blood plum fruit notes interplay with star anise, cola, charcuterie, and soft, leathery tannins, with balancing acidity. Eco friendly packaging.