Soil: Lessona vineyards soils comprise marine sands from the pliocene period on igneous rock, mixed with more recent glacial sediment. The soil is acid (pH 4.5 – 5.5) rich in minerals and trace elements including iron, manganese, aluminium and zinc. Vineyards in the Bramaterra D.O.C. are composed of pebbles on a base of igneous rock which is close to the surface and veined with china clay. pH here is 5-6.
Vinification: destemmed and gently pressed then fed by gravity into the fermentation tank. Fermentation with natural yeasts in open topped wooden fermenters. Skin maceration lasts 23 days, with regular punching down of the cap. The wine then remained 12 months on the lees
Aging: in barrique, barrel and oval, 15 hectolitre casks for 22 months. Further aging in bottle for some time before release.