Grapes
100% Syrah from vineyards planted in 2006.

Soil
0,7 hectares of sandy nature, mainly exposed to the East at an altitude 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, 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 researchfunded 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 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
Following a soft pressing of the whole grapes, with a yield of 30% for the delicate extraction of color, the must ferments in stainless steel tanks at a temperature of 15 °C for 25 days and subsequently is kept “sur lie” for about 4 months at a constant temperature of 5 °C, to give greater
complexity and taste personality.
 
Ageing
Te wine is aged in stainless steel tanks for a period of 2 months at a temperature of 5 °C to allow tartaric stabilization.