Completely underground, consisting of a load-bearing structure in steel and stones in direct contact with the external rock, it benefits from constant air circulation, coming from the outside through underground ducts that condition its temperature and humidity in a natural way.
Vinification: after careful selection, the bunches are destemmed without pressing the grapes. Fermentation occurs spontaneously, thanks to indigenous yeasts.
The maturation of the wines takes place in large Slavonian oak barrels. Malolactic fermentation also develops naturally, activated only by the cellar temperature. The clarification of the wines occurs by decantation, without filtration, in order to keep the vitality of the wine intact; any deposits present on the bottom of the bottle are an indication of this production choice.