Tenuta di Biserno is planted to Cabernet Franc and Sauvignon, Merlot and Petit Verdot with a view to exploiting the unique soils which are very akin to those found in Bordeaux. Grapes are all picked by hand into 15 kg crates and taken to the Biserno wineworks where they are individually sorted, de-stemmed and gently crushed. The musts are vinified for three to four weeks at 28C before being treated to full malolactic in a selection of barrels and fermenters. Two thirds of the wines are matured twelve months in a combination of new and second use French oak barriques, the balance is aged in vats. Assembled and bottled, the finished Pino di Biserno is rested a further six months in bottle before release.