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

Soil
2 hectares of stony soil with an excellent percentage of limestone, locatedat 300 meters above sea level with east exposure, in San Biagiodi Casteggio.The field was left to rest for a few years to regain the organic balanceafter which the young vines were planted.

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.Annual meticulous pruning to exclude the less uniform bunches beforethe ripening of grapes in July.The rigorous choice of the winery is to obtain a great quality, choosingto produce less than a bottle per plant (the very low yield per hectareis only 50q of grapes for about 5,000 plants).
 
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.
 
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.
HarvestThe bunches are harvested by hand at different times depending on ripenessand performing a strict selection to eliminate any imperfection.The immediate addition of dry ice allows us to preserve perfumes andavoid oxidation risks, so as to vinify only high-quality grapes.
 
Wine Making
The berries are gently separated from the stem to preserve the aromaticpotential.They are then left to macerate for 2 days before intervening, for thenext 8 days, with light pumping over and maintaining the temperaturecontrol at 25 °C.AgeingAfter malolactic fermentation is completed, the wine ages for 24 monthsin barriques - resulting from an assembly of French oak woodsfrom 3 different forests with 36 months of air seasoning - and then foranother 6 months in stainless steel tanks before being bottled.
 
Ageing
After malolactic fermentation is completed, the wine ages for 24 months
in barriques - resulting from an assembly of French oak woods
from 3 different forests with 36 months of air seasoning - and then for
another 6 months in stainless steel tanks before being bottled.