Grapes: Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot In 1995 Lodovico Antinori, already father of Ornellaia and Masseto, later sold to the Frescobaldi family, discovered the lands of the Biserno estate. We are a stone's throw from Bolgheri, in the Upper Maremma, and Lodovico immediately understood the high potential of this area for Bordeaux cuts. Thus says the Marquis, "the vineyards of Bibbona and Bolgheri meet, recalling those of Saint-Émilion and Pomerol". The estate consists of a single large vineyard, called Bellaria, which in the southern area belongs to the territory of Bolgheri, while in the northern area it falls within the Biserno area. This is where the Lodovico vineyard extends: six hectares of land now considered by all to be the most suitable in the area. The vineyards are mainly composed of cabernet franc plants, to which are added small percentages of merlot, cabernet sauvignon and petit verdot vines. The soils are alluvial in nature, rich in limestone, calcium carbonate and pebbles. The entire area enjoys a microclimate refreshed by constant breezes. In the cellar, oenological consultancy is entrusted to Michel Rolland, the oenologist to whom many wineries in the world owe their fame, including many of the largest Château in Bordeaux. Pino di Biserno 2019 is produced with Cabernet Franc, Merlot, Cabernet Sauvignon and Petite Verdot grapes. Fermentation takes place in stainless steel tanks at a controlled temperature of 28°C for 21 days. Malolactic fermentation takes place partly in barriques and partly in steel tanks. Subsequently the wine ages partly in barriques and partly in stainless steel tanks for 12 months, and for a further 12 months in the bottle.