Grapes
100% Pinot Noir, from vineyards planted in the 90s.

Soil
2 hectares, with a lot of skeleton and excellent amount of limestone.The vineyards are located in Mairano di Casteggio and San Biagio.

Vineyard Management
Treatments in the vineyard are limited to the minimum, without theuse of antibotritics and synthetic products. The pruning system used isthe Guyot for greater quality uniformity.
The rigorous choice of the winery is to obtain a great quality, choosingto have a maximum production of 1.4kg per plant (the yield per hectareis only 70q of grapes for about 5,000 plants).
 
Conducting directly in the vineyards and in the cellars the researchfunded by the Bussolera-Branca Foundation, which aims to enhancethe agricultural and viticultural heritage of Pavia, we carry out thecultivation of the vineyards with eco-sustainable criteria. Thanks to the results of some of these researches, in the preparation ofthe new plants, during the planting of the seedlings, “attinomiceti” -natural fungi that protect the young roots from the pathologies - havebeen 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 berries are gently separated from the stalk and macerated for 3 days at a low temperature of 15 °C, in order to preserve the aromatic potential. Then the must is fermented at a controlled temperature of 25 °C.
 
Ageing
Once malolactic fermentation has taken place, the wine is stored instainless steel vats at a temperature of 12 °C.