The farm Montesissa Emilio has been engaged for three generations to cultivate the land situated on the hills of the Val Castor, respecting the nature and biological cycles, so as to preserve the environment and protect the health of consumers.
Cultivation of the vineyards is Guyot to Piacenza. Pruning is carried out in February, leaving one or two short branches based on the variety and soil; thus reducing the yield per hectare and increasing the quality of the few bunches per plant products. Having reached the full maturity, the grapes are harvested by hand in small crates and gently squeezed, leaving the wine with all of its natural components thus giving rise to natural wines and its inherent harmonics.
Fermentation occurs spontaneously without the addition of selected yeasts in stainless steel tanks with only occasional racking.
After bottling in the spring, the wines start to ferment, giving rise to typical and traditional sparkling wines of the territory of Piacenza, with a strong character of their own unique identity.
“From the distinctiveness of our territory,
from the love for our vineyards,
from our rural culture,
Our wines are born spontaneously.”