Suolo means soil, the rich confluence of Tuscan terroirs which host Argiano's oldest vines. Grapes are selectively harvested by hand and brought to the winery in small crates. The presence of wild yeasts on a large proportion of whole berries initiates carbonic maceration as ferments begin from inside the grapes. Musts are left in contact with skins for three weeks gaining maximum extractions before being run off to 225 litre barrels. The wines complete malolactic in a selection of completely new French oak barrels of the finest grain, coopered to facilitate softness of tannin and fruit. Components are racked once over a period of fifteen to seventeen months before bottling, unfiltered in July.