Cabernet Franc, Petit Verdot and Cesanese di Affile varieties are grown in a highly planted vineyard (about 10,000 plants per hectare) on a hillside facing south. A vineyard of old planting, located in the western part of the estate, is instead dedicated to the cultivation of Sangiovese.

Brusone wine, with its dark ruby red color and intense bouquets of red and black fruits, is made from different varieties of grapes that are vinified separately and then blended with wise and careful care.

Applying the winery’s philosophy of prioritizing quality over quantity, a strict and careful “green harvest” is carried out in early August, leaving only a few bunches per plant to concentrate aromas and sugars.

Harvesting in the fall is done strictly by hand. The wine is produced in the winery’s cellars. After vinification in steel vats and aging in barriques, Brusone matures in bottles for a year before being available commercially.

Production numbers only 8,000 bottles a year.