The cellar has been designed in order to blend harmoniously with the natural surrounding landscape thanks to current energy saving and environmentally healthy construction techniques.
Completely underground, consisting of a bearing structure of steel and stone in direct contact with the rock outside, the cellar benefits from a constant airflow coming from outside via underground pipes that affect the temperature in a natural way.
Vinification : we use only the healthiest grapes, which are not crushed but simply destemmed. Fermentation starts thanks to the grapes’ own yeast. Wine matures in large Slavonian oak barrels larger than 30 hectoliters.
Even the malolactic fermentation occurs naturally, activated only by the cellar temperature.
The wine is bottled without filtering and any deposits at the bottom of the bottle are index / guarantee of such production choice.