||Loc. s. Lorenzo Alto 131 Suvereto (LI)
|Composition of the land
||Soils rich in manganese and etals, transported here by the erosion and accumulation of the nearby metalliferous hills.
||The wine is fermented in truncated cone-shaped wooden vats at controlled temperatures.
||At the end of fermentation, it is allowed to age for 15 months, partially in new 600-litre demi-muits and partially in second use barriques. During this period the entire malolactic fermentation process takes place. The ageing process then continues for another 10 months in the bottle.