The processing cellar is equipped with refrigerated steel tanks, where the first alcoholic fermentation of white musts at controlled temperature takes place
Our Wine Cellar
The processing cellar (capacity of approx. 5,000 hl) is equipped with refrigerated steel tanks, where the first alcoholic fermentation of white musts at controlled temperature takes place. In these steel tanks the finished wine is refined until bottling. The must that will form the cuvèe of sparkling wines is stored in special steel tanks at 0° C. The frothing of sparkling wines takes place through the natural fermentation of the cuvèe in an autoclave, where the carbon dioxide developed by the transformation into alcohol of the sugars remains dissolved in the wine, producing the fizzy effect.
At this point isobaric equipment is used to filter and bottle the wine. Only new bottles are used which are rinsed internally before being filled, and externally before labelling.
The aging cellar is equipped with French oak barrels, as well as Slavonian oak barrels with capacities of 20 hl and 5 hl.
The grapes, harvested in the estate vineyards, are delivered to the cellars within 2 hours from the start of the harvest, and immediately weighed and pressed.
The white grapes, still intact, are very softly pressed in a pneumatic lung press.
The red grapes are de-stemmed, crushed and stored in special vinifiers, large steel containers that facilitate pumping over and subsequent racking.