By Rick Riozza
Let me take you down/ cause we’re going to/ Pizzolato Fields/
where all things are real/ and something to get up about/ Pizzolato Fields Forever.
A bit over-the-top? I know—and the cadence is off: “Strawberry” is only three syllables and “Pizzolato” four. Hey—well you write a fresh weekly column on wine for a dozen or so years and see where you get to roam: No one I think is in my tree, I mean, it must be high or low—well, you get it. And again, literary license is a terrible thing to waste.
So while I was traveling in northern Italy after attending the Vinitaly Wine-Expo (you loyal readers will remember that I rented a Lancia sportscar—insured to the max so I could speed carefree), I stopped off at various wineries and restaurants to get a little glass of vino and a shot of espresso to move on to my own contemporaneous wine tour. (Of course, this isn’t for everyone or the faint of heart.)
Well, one place off the road in the village of Villorba, nearby Treviso about 30 km west of Venezia, I read the sign La Cantina Pizzolato. There I saw a modern looking winery close to older Italianesque architecture in the distance. There, with some beautiful bucolic scenery exposed and the vineyard fields surrounding, it just beckoned me to happily drop in.
Although this area is in the heart of Prosecco wine—made from the white Glera grape, these wine fields are filled also with Pino Nero (Pinot Noir), Incrocio Manzoni, Moscato, Merlot, Cabernet, and Raboso—a bunch of fun indigenous red Italian grapes!
So around the winery, there was nice crowd of young Italian wine lovers hanging out. The more vino I was enjoying, the better my Italian sounded. And so many of the Italian wine fans knew as much about the winery as the staff.
Here I found out that the Pizzolato Family has been working in agriculture sector for more than six generations now, living in harmony with nature and the environment. They started producing organic grapes in 1985 and the current estate covers an area of 177 acres The estate vineyards are situated on the plains and hillsides of Veneto, near the Piave River. Additionally, they also collaborate with five other producers which contribute another 118 acres of organically grown grapes.
The Estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides, in a DOC (Denominazione di Origine Controllata) area. So many of the Italian wine enthusiasts were quick to point out that all of the wines of La Cantina Pizzolato come from organically grown grapes to meet the expectations of today’s health-oriented consumer.
The roots of the La Cantina Pizzolato Winery are standing on the traditional philosophy of the Pizzolato Family. The story started when Settimo Pizzolato joined the winemaking business along with his father Gino in 1981. His desire to maintain the balance between biodiversity and viticulture and his love for nature led him to the production of fine organic wines under the Veneto DOC status. Later in 1991, the estate obtained the organic certification, and since then it is producing bio wines, expressing the traditions, terroirs, and soil characteristics of the Prosecco di Treviso DOC region.
For those acquainted with the current Italian know-how, it’s not surprising that the wine cellar of La Cantina Pizzolato is equipped with modern technologies, such as installation of solar cells, aging in new wooden barrels, and much more. Settimo has beautifully combined both traditional and advanced technologies for his organic wine production stages. The entire company roof is covered by photovoltaic solar panels (more than 570) and a new organic water purifier has been installed for the re-use of 100% of the filtered water. It was a wonder to see and to check out the entire scene.
And now: some reviews of the Pizzolato Fields wines. Pizzolato Muse Prosecco DOC. ($20). “This wine opens with alluring aromas of jasmine, beeswax and Bosc pear. The juicy, elegant palate delivers green apple, lemon zest and hazelnut alongside bright acidity and refined, persistent bubbles.
“Straw color. Aromas of golden apple, pressed flowers, white peach, and mint with a soft, crisp, effervescent, dryish light body and a sleek, medium-length Meyer lemon, sage, and plantain finish. A dry and palate-opening Prosecco that will make a great aperitivo and can be served with a buffet of all kinds of entrees.”
Pizzolato Spumante Rose DOC ($20). Light pink color with bright reflections. Aromatic in the mouth with sweet notes in balance with a good acidity. Harmonious, fruity with hints of cherry and delicate floral notes. It’s made with 95% Glera and 5% Raboso. It’s the quintessential picnic wine—fun & festive. Beviamo e Festegiammo!
2020 Pizzolato Pinot Grigio ($15) Bright straw color. Fruity aromas and flavors of pineapple, pears, lemon butter, and straw with a satiny, soft, fruity light-to-medium body and a smooth, breezy finish with soft, fruit tannins and no oak. A plush pinot grigio for anytime sipping. Serve this up with vegetable dips, first courses, and fresh cheese.
Locally, we can find these Pizzolato Fields wines at your favorite wine shop. Ask for it and they could probably get it. Otherwise, find these wines on-line at The Organic Cellar out of Laguna Beach, and at the Organic Wine Exchange. Ciao! Bella!
