Full of wine, spirit and historyA historic cellar
Our estate's winemaking cellar is not appreciably different from the historic late-19th century structure: such respect is dictated by our company's philosophy, which places uncompromising priority on harmonious integration with the environment.
In the brick-vaulted historical cellar, the only change was necessitated by the adoption, in the entry area where venerable presses and huge Slavonian oak botti once held sway, of the most up-to-date and efficient processing techniques, namely stainless steel tanks for the fermentation of white and red wines, which undergo fermentations of various lengths depending on wine type and vintage year characteristics.
New production methods dictate new needs
As valued as those presses and botti were, they were testimony to production methods and to types of wine that had largely changed, in particular following the 1993 arrival in the cellar of our highly respected consultant, oenologist Carlo Ferrini: for the maturation of red wines his preferences were for French oak barriques, especially from Allier. Tassinaia, Lupicaia, and our new red, Castello del Terriccio, rest in these small barrels not only to build structure and distinctiveness, but to complete the crucial malolactic fermentation as well.
The architectural style intact
Our unconditional reverence for the architectural style so typical of the estate, that of the ancient country farmhouse, determines everything which we have painstakingly restored, and has shaped as well the building of the new cellar wing, dictating its incorporation into the overall environment though use of local stone for its external walls, as well as through its distinctive crenelations and its height, subordinate to that of the main winery building and historical cellar.
The cellar
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