Special care was taken to make zero impact on the beautiful hilly landscape of the area: no emerging volume alters the harmony of the built environment. In the wide space between the seventeenth-century manor house and the buildings related to agricultural activity, barns and sharecroppers’ houses, there was a modest building that contained the wagons and tools. That same masonry “hut,” which has obviously been renovated, now houses the staircase and freight elevator that descend eight meters and lead to a vast room intended for the fermentation and storage of wine, in large steel and wooden barrels. Storage rooms and laboratories have been provided on the same level. Offices and staff locker rooms are located at an intermediate level, designed and built to give, those working in the Cellar, a good environmental comfort. On the minus-eight level, a long tunnel with an elliptical concrete vault is accessed from the fermentation area: the barrique cellar. From each room there are exits to the outside, easily accessible and rationally positioned in opposing directions.