The vineyard was planted in the early 70s, and is situated at about 300 metres above sea level, with an east-facing aspect. The soil is characterised 
by being very deep, clay loam, with fairly poor fertility and therefore extremely suitable for the production of quality wines.
The yield is between 6 and 7 tons per hectare.
The harvest is carried out by hand, with the grapes collected and transported in boxes. Normally it takes place in two stages: the Chardonnay matures between the end of August and the first few days of September, while the Verdicchio is harvested on the borderline between the first and second ten days in October, when the grapes have reached a slight degree of over-ripeness. It is fairly common to find that a few of the grapes have been attacked by noble rot.
After a light pressing, the prime must is rapidly cooled and then goes through static decantation. The alcoholic fermentation takes place in barriques and tonneaux for about 10-15 days in temperature-controlled surroundings, and then 40% of the wine goes through a malolactic fermentation. The ageing stage lasts about eight months, during which the wine remains in contact with its own fermentation yeasts, with batonnage being carried out at weekly intervals. Le Busche rests for a further 10 months in bottle.
