The process of wine-making is all made in a constant and controlled temperature, so as to keep the scents and allow the colour to develop at its best.
The works on wine in the cellar put together tradition, technology and typicity of the land, and to exalt the original characteristics of the vineyards’ production.
The ageing is made in dark rooms, kept from light and temperature changes. The wine is fermented in steel tanks and aged in French oak casks (about 225 liters big) and Slavonian oak casks (about 3000 liters).As a warranty of the ancientness of our familiar Company, in the cellar are kept about 2000 bottles of old vintages, from 1944 on.