a n s t r a s t o r i a
The Soc. Agr. La Pesenata was born in February 2019, after about 15 years of exploitation of the family land by subcontractors, in order to make the owners Benciolini re-lead the land and in particular the vineyards.
We are three family members: Gianni Benciolini, his wife, and Andrea Castiglioni.
We manage about 7 Ha of land, of which about 4 Ha of vineyard, on the morainic hills of Lake Garda, which have been owned by the Benciolini family since 1868.
The name "La Pesenata" derives from the place name, Palù della Pesenata, and was given in 1778 when Countess Pesenati Falconi became the owner.
We have been cultivating organically managed (certified) land for several decades and are now introducing biodynamic farming concepts and techniques.
Our history
o m ' è c o i n i a t o
About us
c n r a m l e n o s t r e r i s o r s e
Gianni Benciolini
Sole Administrator
Founder & Owner
Eno manager
Andrea Castiglioni
Agri Manager
Silvia Moretto
Administrative Manager
Our reality
c n e c l i i s t o r i a
1778
The beginning
The name "La Pesenata" derives from the place name, Palù della Pesenata, and was given in 1778 when Countess Pesenati Falconi became the owner.
1868
Our property
In 1868, the Benciolini family became the owners of the villa and about 50 hectares of land.
In the 1980s
Integral organic
Back in the 1980s, the Benciolini family decided to convert all their land to organic farming.
2019
La Pesenata is born
The Soc. Agr. La Pesenata was born in February 2019, after about 15 years of exploitation of the family land by contractors, in order to make the owners Benciolini re-lead the land and in particular the vineyards.
We are four family members: Gianni Benciolini, his wife, and Andrea Castiglioni.
as of 2019
Biodynamic farming
We have been cultivating organically managed (certified) land for several decades and are now introducing biodynamic farming concepts and techniques.
2019
First harvest and first vinification
Our wines are spontaneous, straightforward and obtained naturally without any invasive techniques such as filtering, clarification or chemical stabilisation, but rather allowing the product to express its full nature and integrity and to faithfully reflect the terroir and the vintage.
2022
Disgorgement of our first classic method
Re-fermented in the bottle at the end of 2019, our first classic method was released at the end of 2022, after a good 3 years resting on the lees. From an initial production of very few bottles, we now produce just under 1,000 bottles per year of classic method, using our still wines as base wines.
