The Cellar

The underground cellar, which dates back to 1787, located 4.5 meters below ground level guarantees constant temperatures and humidity, which are essential for good wine production and conservation and also does not allow the passage of light. The cellar is reserved for the exclusive use of wine. Seven openings with hatches allow for optimal ventilation of the same for most of the year, when necessary a fan is used to create forced ventilation. A low-speed trolley sliding on rails, controlled by a winch located outside, facilitates the descent of the pallets containing the new bottles to the bottling floor and above all the ascent of the full bottles.

The winemaking process, supervised by the renowned oenologist Vincenzo Muni, is carried out in the rooms of the ancient cellar according to traditional methods, but with tools and equipment built with modern technology. Tradition therefore, but with control and optimization of all the phases of processing of the typicality of the products, in compliance with hygiene standards and above all the genuineness of the production