Red grapes: Barbera, Bonarda, Cabernet sauvignon and Merlot. White Grapes: Malvasia di Candia Aromatica, Chardonnay and Trebbiano
The vineyards hug 360 degree around Poggio’s Hill. The first vines planted in the fifties, between 350 and 400 m above sea level, were the traditional varieties inherited from Piacenza’s Viticultural tradition: Malvasia di Candia Aromatica (white), Barbera and Bonarda (red).
The terroir immediately expressed its personality and vocation producing quality wines, since here the decision to deepen the soil structural and chemicals composition with analysis.
The results expressed by Pavia University in 1982 showed a clay soil quite rich in limestone with some areas particularly rich in schist.
Relying on soil analysis and following the will to produce structured red wines with long aging-potential, induced to plant varieties like Cabernet sauvignon and Merlot bringing the vineyards surface to the actual 15 hectares and changing the winery producing philosophy of the area that was focused just on sparkling wines.