Rubiosa Bonarda

100% Croatina.

11 hectares of clay nature, facing south-west at an altitude between 150 and 200 meters above sea level in Mairano di Casteggio.

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, choosing to have a maximum production of 1.8kg per plant (the yield per hectare is only 90q 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 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.

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.

Fermentation with maceration of the skins lasts 7 days at a temperature of 28 °C; the wine is then stored at a temperature of 15 °C until the beginning of the refermentation phase in stainless steel tanks.

After about 20 days of sparkling wine making, the wine stays in a stainless steel tank for a month before bottling.