_a__2414 The cellar is structured in two parts. The first is to accommodate the grapes in the early stages of the process with a crusher-destemmer and a pneumatic press and then left to ferment in stainless steel vats, followed by the first cellaring of the wine in lined cement vats.
The second part of the cellar is dedicated to the ageing of the premium wines, which need to rest inside barriques or oak barrels for a period of time that can be from two to three years depending on criteria set by oenologists.
These premises make up the older structure of the Farmhouse and are an indication of the important winemaking history of the business.