In 2014, a new cellar was built to replace the old one, with plans for future development. 


Despite being a modern structure, it was conceived with the primary objective of blending harmoniously with the surroundings.


Our various innovative winemaking techniques include pre-fermentative skin cryomaceration.


We use the most modern techniques when making the white wines, such as; closed pressing with nitrogen saturation, to preserve the maximum levels of primary scents.


This is where the “Dal Grappolo al Bicchiere” courses take place.