Grapes
Barbera 65%, Croatina 20%, Pinot Nero 15%.

Soil
2 hectares of sandy-clay nature, mainly exposed to the south and south-west, between 150 and 200 meters above sea level in Mairano di Casteggio.

Vineyard Management
Treatments in the vineyard are limited to the minimum, without the use of antibotritics and synthetic products. The pruning system used is the Guyot for greater quality uniformity.
Annual meticulous pruning to exclude the less uniform bunches before the ripening of grapes in July.
The rigorous choice of the winery is to obtain a great quality, choosing to have a maximum production of 1.2kg per plant (the yield per hectare is only 50q of grapes for about 4,000 plants).
Conducting directly in the vineyards and in the cellars the research funded by the Bussolera-Branca Foundation, which aims to enhance the agricultural and viticultural heritage of Pavia, we carry out the cultivation of the vineyards with eco-sustainable criteria.
Thanks to the results of some of these researches, in the preparation of the new plants, during the planting of the seedlings, “attinomiceti” - natural fungi that protect the young roots from the pathologies - have been used, favoring a healthy and ecological growth.

Harvest
The bunches are harvested by hand at different times depending on ripeness and performing a strict selection to eliminate any imperfection.
The immediate addition of dry ice allows us to preserve perfumes and avoid oxidation risks, so as to vinify only high-quality grapes.

Wine Making
The grapes are vinified separately. Fermentation with maceration on the skins lasts from 7 to 15 days, depending on the grape variety, at a maximum temperature of 28 ° C.

Ageing
In November, the three wines are placed separately in small new French oak barrels. For each wine the most suitable types of wood is selected and the aging times vary from 12 to 36 months.
After the blending is carried out, the wine stands in stainless steel tanks for some months in order to favor the balance of the organoleptic components.