The Montesissa Emilio farm is located on the hills of Val Chero at 300 meters above sea level; it has an area of about 10 hectares, 3.5 of which are vineyards and the rest is arable land and woodland to allow for rotation, which is essential for the protection of biodiversity. This area, (5 million years ago, was submerged by the sea), has a sandy soil rich in fossils which gives the white grapes flavor and acidity. The form of cultivation of the vineyards is a Guyot alla Piacentina. Pruning is done in February leaving one or two short shoots depending on the variety and terrain; thus reducing the yield per hectare and increasing the quality of the few bunches produced per vine. The grapes, when fully ripe, are harvested by hand and gently pressed, leaving the wine with all its natural components. Fermentation occurs spontaneously without the addition of selected yeasts. During fermentation, only pumping over and racking are done. After bottling in spring, the wines begin to ferment again, giving rise to typical and traditional sparkling wines of the Piacenza area, with a strong identity.