Malo-lactic fermentation: in the past peasants noted that with the first heat of spring the wine would start to “boil”, that is, to ferment. Less well-known than alcoholic fermentation, this is malo-lactic fermentation, which comes about spontaneously due to certain micro-organisms present in nature called lactic bacteria.

This fermentation, important for red wines, determines the transformation of malic acid into lactic acid and makes the acidity of the wine less aggressive.

There are also other transformations that influence the taste of a wine.

We can ensure that this fermentation comes about spontaneously after the wine has been put into wooden barrels for refining, thanks to the warm temperatures which remain on the Tuscan coast almost until the en of November.