The cellars date from the nineteenth century and retain the original structure of full brick open vaulted ceilings. This also maintains the estate's philosophy, which considers close harmony with the environment, history and tradition to be a guiding rule, and is one of the estate's strong points. However, efficiency and modern technology are also used in the new wine cellars where steel tanks, casks and Allier oak barriques and tonneaux with the capacity of 225/500 litres (or 59/132 US gallons), have now replaced the original Slavonian oak casks.
The winemaking techniques used for the wines are simple. The winemaking process here is intended to enhance the original characteristics of the grape and preserve the special tones acquired from the terroir. Vinification is carried out separately and with different times for each individual variety, plot and year. Without any filtering, the wines are then aged in new Allier barriques and tonneaux for Lupicaia and Castello del Terriccio, which are subsequently reused for Tassinaia.
The varieties for Lupicaia and Castello del Terriccio are aged on average for 20/22 months and Tassinaia for 14/16 months, before being blended. Every wine is given the time to mature and express its potential, leaving ample space for further evolution and improvement.
After bottling all red wines are reserved for between one and three years of further ageing.
Production by Castello del Terriccio is now about 200,000 bottles per year.