Located on the Santa Virginia property, the winecellar held the barrels, presses and Vin Santo casks from the early 20th century on; it was then re-structured at various times and today serves as the ageing cellar for our wines. 

Fermentation is carried out in lined cement vats; the use of both punchdowns and pumpovers ensures colour extraction, fine-grained, mellow tannins, and preservation of aromatic compounds. After fermentation, the wines go to mature in oak tonneaux, when they complete malolactic fermentation. Each individual lot of wine goes through all these steps separately. After the assembly of the final blend, the wines are bottled and  given several months’ bottle-ageing before release.