The cellar was designed to have the utmost respect for the grapes and their integrity, it was built according to the canons of underground architecture, allowing significant energy savings thanks to the natural thermal insulation and the use of biomass energy.

From manual harvesting in crates, via conveyor belts, a vibration destemmer is reached. The berries, as if they were detached by hand, fall whole into a soft roller press.

After vinification without selected yeasts and without moving mechanical parts, the pomace is drawn off by hand and transported without the use of pumps in the presses: the grape skins must never be mistreated.

Malolactic fermentation and refinement take place in a thermoregulated cellar with lava rock, away from light, temperature changes and with the necessary humidity