Was realised in 1986 using the best technology that for the age were futuristic.
The cellar was realised in 1986 using the best technology that for the age were futuristic.
Built on the side of a hill, it is equipped with the tools that enable working and conserving the grapes using mainly physical means like temperature or inert gases. The tanks are made of stainless steel with temperature and atmosphere control. The cellar is moreover equipped with a barrel cellar, entirely carved into the hill, containing over a hundred barriques in French oak casks.
The grapes are processed in pneumatic presses which reach a maximum pressure of 0.8 bar preserving the grapes’ skins intact and thus the must quality. Musts are then clarified statically by cooling and fermented at a controlled temperature. Also the stabilization of the wines takes place utilising the cold technique.
The cellar is equipped with its own bottling plant that produces 2000 bt/h with an isobaric bottling machine.
Today more than a half of the whole production is spread all over the world, proving its international vocation.