The equipment of the winery has been ‘transferred’ from the historical site to the new premises, adapting and integrating them in these years, with other more avant-garde ones and also expanding the number of steel containers for the production of sparkling and still wines.
The structure of the cellar has been conceived with a view to optimizing the spaces present and to facilitate the work inside; the “fall” system was built during the harvest, where the grapes, once harvested, no longer come into contact with machinery, but once pressed, the must from top to bottom comes directly into the autoclaves.