Grapes
100% Pinot Bianco, from vineyards planted in 2006.

Soil
0.18 hectares of sandy-clay nature facing east, at an altitude of 150 meters amsl 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, choosingto have a maximum production of 1.2kg per plant (the yield per hectareis only 60q of grapes for about 5,000 plants).
 
Conducting directly in the vineyards and in the cellars the research funded 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 - 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 must obtained from the soft pressing of whole grapes is left to ferment for 2/3 in a stainless steel tank at a temperature of 15 °C for 25 days, and 1/3 in new French oak barrels from the forest of Vosges.
 
Ageing
The wine is aged sur lie for 10 months, making periodic bâtonnageto give a greater taste and aftertaste complexity. The final blending ismade in August.