The cellar is divided into four compartments which are placed at different levels and are designed for just as many productive operations: the gathering of the grapes and must, maturation and bottling. Moving the grapes thanks to the gravity-flow practice, filling up the presses and the vats with the aid of slides and the extraction stage carried on under a temperature balance management during fermentation, are the necessary conditions to ensure further natural ageing.

Each wine undergoes the fermentation process on its own yeasts. Red wines maturation takes place inside wood barrels or concrete vats for a maximum of 18 months. Black grapes fermentation can last from a week up to three months employing indigenous yeasts within concrete vats using exclusively a technique called “follatura” which consists in dipping the grape pomace sitting on the surface back into the must underneath.

On the other hand, white wines maturation takes place into stainless steel vats in which once a week is conducted a yeasts suspension. Maceration is made on the skins. Followed by pressing, static decanting and with a four to eight months period of fermentation on yeasts deposits. Handling each winemaking process separately allows to manage each parcel's distinctive potential at best, so that the cuvée can be selected at the very last moment.