The cellar – built in the middle of the nineties – is a modern structure that respects the classical architecture of the region. The cellar was developed with the aim of handling the grapes with the utmost respect and in the gentlest way possible.
Great respect is given to the different maturation periods of the different parcels and varieties, and all the grapes are harvested by hand using 20 kg cases. After a careful selection of the grapes, fermentation starts in our stainless steel tanks with a maximum capacity of 105 hl. During fermentation, to preserve the typical aromatics of the different grape varieties the temperature is controlled and never exceeds 28° C. Punch downs, rémontage and délestage are done regularly throughout fermentation.
After the malolactic fermentation, the wines are transferred into French oak barrels, barriques (225 l) and tonneaux (500 l), for ageing. The type of barrel and length of the ageing (between 9-24 months) depends on the grape variety and wine.
Together with our consultant winemaker Carlo Ferrini we decide when and how to blend the different parcels and grape varieties to create our fine wines.
Once the different wines are bottled, the ageing continues in the bottles in our climate-controlled warehouse. The length of bottle aging depends on the wine.