In 2017 we expanded the surface dedicated to both processing and wine ageing, to finally reach our maximum potential. We exploit the force of gravity in order to move the bulk wine from the fermentation area to the storage area.
The ageing occurs in two different cellars: one is dedicated to barriques and tonneaux, and then there is the big cellar room, underneath the master house, which contains the most important wines.
In our processes we limit the use of sulphites. Every year we start new experiments with the Oenology departments of the Universities of Milan and Conegliano (Padua).