Built and extended in various phases, the structure is modern and functional, with state-of-the-art systems and equipment, some built or altered to specific design by the oenologist.
The wines are processed and moved with the utmost care, with maximum respect for the product: soft pressing is used to extract as much of the aromatic varietal essence from the skins as possible, using inert gas (mainly nitrogen) to prevent oxidisation and maintain the aromatic qualities. The use of sulphites is quite limited and the specific yeasts of Fiano and Aglianico have been isolated in order to bring out the greatest expression of territorial variety.
Temperature-controlled tanks, all made of stainless steel and of varying capacities, are used for the long ageing of the white wines in the Tempo Range.
The barrel cellar is in the old underground cellars of the estate and has recently been renovated, maintaining the original arrangement. Here, barrels, tonneaux and barriques made of French Allier oak cradle Fiano and Aglianico destined for ageing.