The Winery’s production centre includes 3 different areas: the fermentation room, the wine cellar and the bottling and stocking area.
Before to reach the fermentation room the fruits, harvested carefully by hand to preserve their quality and integrity, are collected on a vibrant table, where the grapes first and the berries then are selected. The fermentation room has a capacity of about 2000 hl and is composed by new and modern stainless steel vats, where the wines are vinificated in temperature controlled.
It’s in the wine cellar that we could breathe the real connection with the tradition. Here in a natural and constant temperature of 18-20°C the wine age in 1000 hl in medium-sized wooden casks made of Allier and Slavonian oak and 600 hl in Allier-casks.