Venezia Imports, LLC 

   Importing The Finest in Italian Products

Fattoria Fibbiano - Tuscany, Terricciola (Pisa)


An unsurfaced road runs through the landscape dotted with large cypresses, running through a green wood to the top of the hill where it stops in front of a flight of steps. Welcome to Fattoria Fibbiano. Fattoria Fibbiano is an agritourism and a wine producing estate. Nestling in the rich Era Valley, it is just a stone's throw from the village of Terricciola, between Pisa and Volterra, in the green heart of Tuscany. The farm runs for 75 hectares, crossed by tracks and footpaths that explore the estate, running through crops of wheat and sunflower, olive groves, vineyards and woodland. Its position offers a truly breathtaking 360° view across the whole valley.


The story of a place begins with the story of the people who live there. The Fattoria Fibbiano farmhouse was built in 1707, but became part of our history almost three centuries later. Since 1997, when Giuseppe Cantoni, whose industrial career had taken him to live abroad, decided to return to Italy and to the roots of his family, farmers for generations. Giuseppe, his wife Tiziana and their sons Matteo and Nicola, chose Tuscany, and set out to look for a smallholding. When they saw Fattoria Fibbiano it was love at first sight, and their new life began from here. A simple yet full life, in step with nature and the purest of things, far from the hustle and bustle of the city. The restructuring works began to build the agritourism it is today, true to the local traditions but ready to welcome new stories, meetings and experiences.

Fibbiano - "Real Tuscan Wines"

Fonte Delle Donne IGT Toscana

BRAND: Typical Geographic Indication, PRODUCTION AREA: Tuscany - Pisa Hills, SOIL: Mainly sand rich of marine shells, VINES: 50% Colombana - 50% Vermentino, PRUNING: Spur pruning cord, HARVEST PERIOD: Mid of September, WINE MAKING: the grapes, harvested in the cooler hours of the day, are soft pressed, and the must is placed in stainless steel tanks. The tanks are cooled with iced CO2, as the must fills the tanks, the CO2 cools the juice to low temperatures and the gas forms a barrier which separates the must from the oxygen. The temperature of the tanks are then main- tained with a system that slowly adds several degrees per day to maximize the fermenta- tion process during the next 30 days. BOTTLES PRODUCED: 30.000, ORGANOLECTIC DESCRIPTION: Light pale golden with fruity aromas of golden apple and tropical fruit. Smooth and fresh taste with a good aromatic persistence. SERVING TEMPERATURE: 12-13° °C, BEST ACCOMPANYING FOOD: White meats and fish.


Rose' IGT Toscana

BRAND: Typical Geographic Indication, PRODUCTION AREA: Tuscany - Pisa Hills, SOIL: Mainly sand rich of marine shells, VINES: 100% Sangiovese, VINEYARD: yield per hectare 70 Q.li, PLANTING DENSITY: 2,2 x 0,8 mt, PRUNING: Spur pruning cord, HARVEST PERIOD: Mid of September.  WINE MAKING: The grapes harvested in the cooler hours of the day, are soft pressed, and placed in stainless steel tanks where the maceration take place for the next 12 hours. Then, the must it’s chilled to a temperature of 8°C in order to assist a natural settling of the impurities. The wine it’s then stocked in stainless steel tanks where the alcoholic fer- mentation take place at temperature which never exceeded 22°C. The wine it’s then moved in another stainless tank at a tem- perature of 10°C to conserve the maximum freshness and fragrance.  BOTTLES PRODUCED: 10.000, ORGANOLECTIC DESCRIPTION: Light pink in color, the wine’s aromas are delicate, with notes of berry fruit. The taste it’s smooth and dry.  SERVING TEMPERATURE: 12-13 °C, BEST ACCOMPANYING FOOD: White meats and fish.

Le Pianette IGT Toscana

BRAND: Typical Geographic Indication, PRODUCTION AREA: Tuscany - Pisa Hills, SOIL: Mainly clay, VINES: 70% Sangiovese, 30% Colorino
VINEYARD: yield per hectare 70 Q.li, PLANTING DENSITY: 2,2 x 0,90 mt, PRUNING: Spur pruning cord, HARVEST PERIOD: End of September

WINE MAKING: The grapes are manually harvested and go through a gentle destem- ming process and placed inside specialized stainless steel tanks. In the tanks, the must goes through rotary agitation during the first 7 – 9 days of the fermentation process in order to obtain maximum extraction and separation of seeds to reduce harsher tannins. The must gets fermented by yeast that naturally collects on the grape skin, with controlled tempera- tures and oxygen levels. FINISHING: The wine ages for 6 months in Slavonian wooden barrels where the malo- lactic fermentation takes place and finally 3 months in bottle. BOTTLES PRODUCED: 20.000, ORGANOLECTIC DESCRIPTION: Ruby red color, with spicy aromas. Warm, well struc-tured and smooth tannins. SERVING TEMPERATURE: 18 °C,

Casalini Chianti Superiore DOCG

BRAND: Chianti D.O.C.G. (Denomination of Origin Controlled and Guaranted), PRODUCTION AREA: Tuscany - Pisa Hills, SOIL: Mainly clay
VINES: 80% Sangiovese, 20% Ciliegiolo, VINEYARD: Yield per hectare 50 Q.li, PLANTING DENSITY: 2.2 x 0.80 mt, PRUNING: Spur pruning cord

HARVEST PERIOD: End of September/early October, WINE MAKING: The grapes are manually harvested and go through a gentle destem- ming process and placed inside specialized stainless steel tanks. In the tanks, the must goes through rotary agitation during the first 7 – 9 days of the fermentation process in order to obtain maximum extraction and separation of seeds to reduce harsher tannins. The must gets fermented by yeast that naturally collects on the grape skin, with controlled tempera- tures and oxygen levels. FINISHING: The wine ages for 8 months in Slavonian oak barrels where the malolactic fermentation takes place, and then placed in bottle for 3 months for refinement.  BOTTLES PRODUCED: 30.000
ORGANOLECTIC DESCRIPTION: Ruby red color with intense aroma of cherry, raspber- ry and blackberry. The tannins are smooth, whilst the body is full and persistent on the palate. SERVING TEMPERATURE: 16-18 °C, BEST ACCOMPANYING FOOD: Red meats, pasta, and ripe cheese.

L'Aspetto IGT Toscana

BRAND: Typical Geographic Indication, PRODUCTION AREA: Tuscany - Pisa Hills, SOIL: Mainly clay, rich of marine shells, VINES: 50% Sangiovese, 50% Canaiolo, VINEYARD: yield per hectare 50 Q.li, PLANTING DENSITY: 2,2 x 0,8 mt, PRUNING: Spur pruning cord, HARVEST PERIOD: September

WINE MAKING: The grapes are manually harvested and go through a gentle destemming process and placed inside specialized stainless steel tanks. In the tanks, the must goes through rotary agitation during the first 7 – 9 days of the fermentation process in order to obtain maximum extraction and separation of seeds to reduce harsher tannins. The must gets fermented by yeast that naturally collects on the grape skin, with controlled temperatures and oxygen levels. FINISHING: The wine ages for 12 months in tonneau where the malolactic fermentation takes places with an additional 6 months in cement tanks and refinement in bottle for 6 months before releasing.  BOTTLES PRODUCED: 12.000, ORGANOLECTIC DESCRIPTION: Intense ruby red with garnet reflections. Scents of complex mature fruit, spices and aromatic herbs that give a persistent aroma; the taste is round, with full body finishing with soft tannin SERVING TEMPERATURE: 18 °C, BEST ACCOMPANYING FOOD: Red meats, cheese and game.

Ceppatella IGT Toscana

BRAND: Typical Geographic Indication, PRODUCTION AREA: Tuscany - Pisa Hills, SOIL: Clay, rich of marine shells, VINES: 100% Sangiovese
VINEYARD: yield per hectare 50 Q.li, PLANTING DENSITY: 2.2 x 0.8 mt, PRUNING: Guyot, HARVEST PERIOD: Early October. WINE MAKING: The grapes are manually harvested and go through a gentle destem- ming process and placed inside specialized stainless steel tanks. In the tanks, the must goes through rotary agitation during the first 7 – 9 days of the fermentation process in order to obtain maximum extraction and separation of seeds to reduce harsher tannins. The must gets fermented by yeast that naturally collects on the grape skin, with controlled tempera- tures and oxygen levels.
FINISHING: The wine ages for 6 months in tonneau where the malolactic fermentation takes place. An additional 14 months in Sla- vonian oak barrels, with refinement in bottle for 5 months before releasing. BOTTLES PRODUCED: 5.000,  ORGANOLECTIC DESCRIPTION: Intense ruby red with garnet reflections, persistent aroma of ripe fruit with notes of toasted to- bacco and aged leather. On the palate the wine is warm and richly smooth, with a long persistent aromatic taste. SERVING TEMPERATURE: 18 °C, BEST ACCOMPANYING FOOD: Red meats, game and aged cheese.