Bisson

Shortly before the beginning of the 1980s, a project to develop grapes in the Ligurian Riviera begins. To carry it out is Pierluigi Lugano , an affirmed sommelier who sees potential in those lands. He starts by buying a few grapes at a time from the local farmers, then closing himself in the cellar to experiment, searching for the best methods to treat the fruits. The results arrive and so, step by step, they return to relive those indigenous vines now forgotten , such as Bianchetta Genovese or Ciliegiolo . Once the methods to make the most of the grapes are refined, he decides to plant vineyards personally, so that he can have complete control over the supply chain and definitely make the leap in quality. The company's last challenge in chronological order is the " rigorous limitation of pesticides " collation.

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