First Level

After the harvest, the grapes arrive at LEVEL ONE where the de-stemming phase takes place, a technique used to separate the grapes from the stalk.

The grapes, at this point de-stemmed, are lowered to the lower level using the force of gravity in order to avoid unnecessary stress that could compromise quality.

Level Zero

The very important phase of temperature-controlled vinification takes place at LEVEL ZERO.

For the creation of red wines, the de-stemmed grapes are placed in wooden and steel vats for maceration, a phase in which the natural release of the color contained in the skins takes place. Once the color is obtained, the product is transferred to a mechanical press for a soft pressing from which the must is obtained.
The procedure for the creation of white wines is similar, in fact after the destemming the grapes end up by falling into the pressing machinery. The must obtained is accompanied in steel tanks for fermentation at a controlled temperature.

On this level there is also the bottling plant.

Level Zero

The very important phase of temperature-controlled vinification takes place at LEVEL ZERO.

For the creation of red wines, the de-stemmed grapes are placed in wooden and steel vats for maceration, a phase in which the natural release of the color contained in the skins takes place. Once the color is obtained, the product is transferred to a mechanical press for a soft pressing from which the must is obtained.
The procedure for the creation of white wines is similar, in fact after the destemming the grapes end up by falling into the pressing machinery. The must obtained is accompanied in steel tanks for fermentation at a controlled temperature.

On this level there is also the bottling plant.

Level underground

At the level underground there is the aging cellar, dug inside the hill which exploits the natural level of humidity that allows the wine to complete its maturation.

Still using the natural force of gravity, the wine is transferred inside the French oak barrels. The 500 liter tonneau and the 15 to 40 hectoliters barrels help the wine in its maturation to bring it to express the best quality.

Moreover, in the aging cellar, our classic method spends about three years of aging on the lees.