We are a little but well-grounded farm and our name at the plural short of Marchesine, is suitable for the perfection. The owner the “Biatta” family, belongs to a family with very ancient bresciane origins, that date back to 1196: they have bought the company in 1985, but it’s at least for 4 generations that they have been working in the wine world. The great-grandfather Camillo, was carring out this business that in France is called “negociant eleveur” in Bassa Bresciana area and this one was continued by the grand-father Vittorio and then Giovanni, who in the 1980 moved to Franciacorta and after some year later has bought the farm-house, becoming a manufacturer with his son Loris and nice alice’s help. The company has got 27 hectares of wineyard that includes property and rent, entered in a doc and docg registers. The most side of woodbines is growing up in guyot with 3.500-3.600 base of three for hectar, the remainder in sylvoz with a density a little bit less than 3.200 base of threes. Mr. Giovanni Biatta, who takes care the vinification process, produces about 220.000 bottles per year: 85-90.000 of Franciacorta Brut and not dosed and 15.000 of Rose’, 15.000 of Franciacorta Saten with 15.000 bottles of white “Terre di Franciacorta”, 25.000 red “Terre di Francicorta”, 5.000 “Alice” Cabernet Sauvignon and 2.000 “il Podere” Pinot Nero. This range includes the Franciacorta Millesimato too, that it has just produced in the fruitfull year (1990-93’-95’-98’) and Chardonnay Grappa. The wine vault, built in a building outside the earth, is kept a best temperature by a refrigerator group with big dimension and has got the most up dated systems and equipments. Even the remuage processes are automatized. Mr. Loris Biatta says: "To obtein the maximum quality, we have invested a lot in technology, for a simple reason: more technology you use, less are the costs. Considering the business I’m doing, i know." How much it’s important the price in the great value products market too: our purpose is to be more competitive than the companies are still using hand-work process. This system, he says, is found out by the experiences more succeeded of the Champagne, where he often goes. His father also is familiar, in fact he knows very weel the most famous oenologists specialized in sparkling wine, and it’s thanks to their friendly advice that even if he isn’t enotecnico, he is very good either in the wineyard or in the wine vault. For istance, he started selecting the wine yeasts for sparkling process, at home by him self. And the outcome is so succeeded that his “Brut”, soft, fresh, with light perlage, is demanded in Germany, Belgium, Eritrea, Canada and USA too. But the greatest satisfaction is that it’s appreciate even in France.