The wine cellar, initially located in the oldest farm building, was progressively expanded at the same time as the vineyard, while preserving all the construction and architectural elements typical of the Tuscan countryside. Currently, it consists of a large fermentation area, characterised by the presence of the traditional truncated cone shaped oak vats where the best Sangiovese grapes are fermented to make the Brunello and some also for the Rosso di Montalcino. The traditional processing is further enhanced by state of the art technologies, like temperature control – since 1988 – and the pumpover system – both automatic –, also adopted on the stainless steel tanks used for the vinification of the Sant’Antimo DOC, of the Moscadello di Montalcino DOC and of the other wines.
The ageing is carried out in Slavonian oak casks with a variable capacity – from 10 to 30 hl, according to the type of product – positioned inside a splendid basement cellar made up of a charming stone gallery and of original farm rooms renovated elegantly over the years.
This, like the bottling, labelling, packaging and storage rooms have perfect and constant temperature and humidity, guaranteeing a perfect preservation of the products.
Finally, a welcoming tasting and sales room rounds off this pleasant tour.
“The wine cellar is open all year round (except holidays), from monday to saturday,
from 9 am to 12.30 pm and from 2 pm to 6 pm.
On request we organise guided tours of the farm lasting about 1 hour and a half,
which is rounded off with a paid tasting of the available products".