The Tizzano property extends for 230 hectares, 25 of which are vineyards, and can be seen on the first Bolognesi hills above Casalecchio di Reno. The land facing south and the dry, sunny and breezy climate of its hills are ideal elements for grape growing, which was already practiced back in the 1500 century. Over the centuries, the role of viticulture has grown significantly, becoming the most important activity in Tizzano from the postwar period to present times. During the 1950s and 1960s the conversion from an old barn into a modern vinification area took place. However, cereal farming has not been forgotten, and the company continues to produce great quality wheat and barley, which local mills in the Rhine Valley turn into superb flour. From more recent times, Tizzano oil has been produced by ancient, centuries-old olive trees, surrounded by younger plants.
- No products in the cart.
Our History
Come and explore our history in the Wine Cellars
1805
In 1805 Italy's foreign minister, Ferdinando Marescalchi, received the visit of Napoleon in Bologna. Napoleon was an Emperor when they met, and for this special occasion his residences had been decorated with paintings by Guido Reni, Carracci, and Guercino, in addition to exquisite furniture, which Stendhal himself admired.
1874
Antonio Marescalchi begins the restructuring of the Tizzano estate by building a long portico of a quintessential Bolognese structure to connect the residence with the cottages; an underground cellar for wine conservation and the maturing process; as well as a series of courtyards for the farm tenants use to improve the agricultural activity, especially the viticulture, valuing his researches and knowledge from his French experiences.
1920
The family's last male descendent, Antonio Marescalchi, is succeeded by his only daughter, Matilde, who marries Count Guido Carlo Visconti di Modrone, Senator of the Kingdom. Between the wars, life in Tizzano is linked solely to the landowner's livelihood, who lived there for a long time, hosting famous guests and men of culture in a private and familiar setting. Throughout the conflict, under the Germanic leadership, Tizzano is requisitioned and precluded to its owners for more than two years.
1945
Upon liberation in April 1945, an Anglo-American air force carried out two savage airstrikes that entirely destroyed the main residence and severely damaged the estate. A downsized dwelling is reinstated and more in line with the necessities of modern living, which in the postwar period continued to serve as a meeting place for the family and the cultural society.
2000
The winery, which has been modernized and outfitted with sophisticated machinery, is now regarded as an avant-garde model in the area: its wines are renowned and appreciated throughout Italy and abroad, demonstrating that the Visconti di Modrone family, which took over the ancient Marescalchi family, has proved its ability to evolve with time.
2021
Today, the Visconti di Modrone family - descendants of the Marescalchi line - uses both modern and traditional instruments for agriculture and winemaking. The very ancient Pignoletto vines are trained with respect to nature using modern technologies to best ensure the production of a wine of the greatest quality and uniqueness. From the vineyard to the finished wine, the Tizzano line is complete; from fizzing and sparkling whites up to long-aged reds of both native and international varieties. In the twenty-first century Tizzano presents itself as a winery that is not only rich in history but also organized and structured to write evenmore about itself.
The company
Hours of sunshine
Awards received
Wine styles
Satisfied clients
2019
Cabernet Sauvignon Doc 2019
Evidence of a typical ruby red hue. Initially vinous, then herbaceous with powerful and lasting overtones. Dry, warm, full-bodied, nicely tannic, and well-balanced. The aim of maceration is to extract the softer tannins and produce wines with remarkable structure and balance. During the winemaking process, special care is taken to emphasize the richness and depth of the spores of Cabernet Sauvignon grapes grown in our vineyards.
Pignoletto Frizzante DOCG
Slightly fizzy, clear with pale lemon-green color, it shows delicate fruity aromas. It has a smooth and refined savory finish in balance with fresh, dry, vibrant palate. The grapes are destemmed and pressed. Soft and fractional pressing is used to separate the must from the skins. The pressing phase is critical for keeping the fresh pure flavors of the final product; therefore only the first press is used for the production of Pignoletto. It pairs well with the traditional Emilian appetizers, white meat, and fish
2019
Cabernet Sauvignon Doc 2019
Le uve, raccolte in cassette, sono pigiate e diraspate; quindi vengono sottoposte ad un trattamento di “criomacerazione”, che consiste nel mantenere il mosto a contatto con le bucce per 24 ore ad una temperatura di 2°C. Successivamente il mosto viene separato dalle parti solide mediante pressatura “soffice” e dopo la decantazione statica a freddo, viene avviato alla fermentazione alcolica a temperatura controllata di 16/18° C. Tale processo consente di ottenere una maggiore estrazione delle sostanze contenute nelle bucce e di esaltare la tipicità aromatica del vitigno.
Pignoletto Frizzante DOCG
Piacevolmente frizzante, cristallino, giallo chiaro con lievi riflessi verdolini e con profumi fruttati e delicati. Fresco, secco, strutturato, abbastanza morbido, presenta un tenue e gratificante retrogusto amarognolo. Le uve sono pigiate e diraspate.
Il mosto viene separato dalle parti solide mediante pressatura soffice e frazionata. La fase di pressatura risulta determinante per preservare le qualità di freschezza gustativa del prodotto, in particolare vengono destinate alla produzione del Pignoletto Frizzante solo le frazioni di mosto più nobili ottenute all’inizio della spremitura.
Si accosta benissimo ad antipasti tipici emiliani, carni bianche e pesce.
