Castello Bonomi harvest the Chardonnay grapes for the production of sparkling bases, according to the experimental protocol that aims to verify the differences between the vegetative-productive parameters of the various theses. The harvest was attended by the students of the degree courses of Viticulture and Enology and of Production and Protection of Plants at the University of Milan.

The grapes harvested after having undergone a thermal reduction that brought them to temperatures close to 15 ° C were pressed, clarified and finally inoculated for the start of the alcoholic fermentation. All the processes of transformation have been carried out in the absolute respect of the raw material and trying to avoid the contact between must and oxygen through dry ice and sulfur dioxide. 150 samples were subjected to chemical analysis in order to test the different precision viticulture treatments adopted in the vineyard.