Grapes
100% Pinot Grigio, from vineyards planted in 1990.

Soil
6 hectares of sandy-clay nature, mainly exposed to the east at an altitudebetween 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 hectare is 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 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
Following a soft pressing of the whole grapes, the must ferments in stainless steel tanks at a temperature of 18 °C for 25 days. Once fermentation has taken place, the wine is kept “sur lie” for about 40 days at a regular temperature of 5 °C, to give greater complexity and taste personality.