“Bottle-fermented sparkling wines have always been my passion because I was born in an area, the province of Piacenza, where the second fermentation in the the bottle is a process with antique origins.
I adore the grapes from my region and I have realised that Malvasia, Ortrugo, Fortana and Bonarda are always going to rank second if we continue to equate them and subject them to the same method as Pinot, Chardonnay and Sauvignon from other regions. If we limit ourselves and copy the winemaking processes of these historic wines, we can’t expect to achieve the best possible results from our local wines.
Our grapes need to breathe deeply, rest calmly and to be woken up gently. They require a particular elaboration, which is suited to the grapes characteristics and highlights their best qualities.”