The Cellar

Grapes are processed on the ground floor, outside the Cellar and transferred by gravity to the basement where processing takes place.

Here, depending on the type of wine produced, the grapes are vinified in temperature-controlled steel or in truncated oak barrels.

Aging, with continuous batonage, takes place for long months in steel for the younger wines or in wood for the reserves.

The barrique cellar, the heart of the Cellar, where humidity and temperature are naturally constant all year round houses the most important selections and wines.