Situated on the first hills of Monferrato Casalese, near the city of Casale Monferrato, Tenuta Migliavacca was born when Enrico Brezza, in 1921, decided to purchase this stately villa with about 7 hectares of land. It then passed in succession to Andrea, who, in '33, planted the first vineyards and built the first cellar. It was Luigi, Andrea's son, who later increased the vineyard area to 35 hectares in the early '60s. It was the year 1964 and we found ourselves in front of the first company in Italy to apply the principles of biodynamic agriculture, thanks to the conversion carried out by Luigi, who in addition to being the father of this production philosophy, was a mentor to many vignerons such as Stefano Bellotti. Today run by his son Francesco, who cultivates 50 hectares (13 of vineyards and the rest for hay and cereals) always in this system of land cultivation where cattle breeding is essential, as they transform agricultural production into organic substance to fertilize the vineyard soil starting a new life cycle. The harvested grapes ferment in wooden barrels, the fermentation is spontaneous with natural yeasts and a small quantity of sulfur dioxide is used based on the quality and health of the grapes. The wines thus obtained are refined in wooden barrels and bottled without clarification or filtration. Result: if Barbera is a beautiful wine, Fracesco Brezza's Grignolino is a tribute to pleasure.

Situated on the first hills of Monferrato Casalese, near the city of Casale Monferrato, Tenuta Migliavacca was born when Enrico Brezza, in 1921, decided to purchase this stately villa with about 7 hectares of land. It then passed in succession to Andrea, who, in '33, planted the first vineyards and built the first cellar. It was Luigi, Andrea's son, who later increased the vineyard area to 35 hectares in the early '60s. It was the year 1964 and we found ourselves in front of the first company in Italy to apply the principles of biodynamic agriculture, thanks to the conversion carried out by Luigi, who in addition to being the father of this production philosophy, was a mentor to many vignerons such as Stefano Bellotti. Today run by his son Francesco, who cultivates 50 hectares (13 of vineyards and the rest for hay and cereals) always in this system of land cultivation where cattle breeding is essential, as they transform agricultural production into organic substance to fertilize the vineyard soil starting a new life cycle. The harvested grapes ferment in wooden barrels, the fermentation is spontaneous with natural yeasts and a small quantity of sulfur dioxide is used based on the quality and health of the grapes. The wines thus obtained are refined in wooden barrels and bottled without clarification or filtration. Result: if Barbera is a beautiful wine, Fracesco Brezza's Grignolino is a tribute to pleasure.