{"id":4608,"date":"2025-08-01T11:10:39","date_gmt":"2025-08-01T09:10:39","guid":{"rendered":"https:\/\/www.vinidicagnore.com\/the-cellar\/"},"modified":"2026-04-24T16:54:55","modified_gmt":"2026-04-24T14:54:55","slug":"the-cellar","status":"publish","type":"page","link":"https:\/\/www.vinidicagnore.com\/en\/the-cellar\/","title":{"rendered":"The Cellar"},"content":{"rendered":"\t\t
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ViniDiCagnore<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Cellar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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It’s not just a Cellar, it’s our home.
And we want to share it with you…<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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PROJECT GUIDING CRITERIA<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In ancient patrician city palaces, as in country manor houses, wine was made and stored in Cellars located in underground rooms where the temperature was relatively constant throughout the year. The grapes, freshly harvested, were brought in from outside by sliding them through the steeply sloping thresholds of windows that faced the ground. This image of the past, linked to the search for maximum functionality, inspired ViniDiCagnore<\/em>‘s Cellar project. A completely underground Cellar where the air remains fresh and constant without the need for artificial inputs. The grapes, just crushed on the surface, outside, fall by gravity, through appropriate piping, into the modern vats where fermentation takes place. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tradition and Innovation<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Old
Old Barriques<\/figcaption><\/figure><\/a><\/div>
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Entrance to the Cellar<\/figcaption><\/figure><\/a><\/div>
\"Steel
Steel Barrels<\/figcaption><\/figure><\/a><\/div>
\"Wooden
Wooden Trunk-Conical Barrels<\/figcaption><\/figure><\/a><\/div>
\"Destemmer-Crusher\"
Destemmer-Crusher<\/figcaption><\/figure><\/a><\/div>
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Some of the Labels Produced<\/figcaption><\/figure><\/a><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
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