In the ancient fermentation cellar we use exclusively concrete vats.
    Here the wines ferment spontaneously without the aid of any technology or of selected yeasts, using very low levels of sulphur, and under the watchful eye of our cellarmen who have been passing down this knowledge for generations.


    The large underground cellar was built in 2001 paying careful attention to respect the spirit and atmosphere of the ancient monastery of San Leonardo. It can contain up to 1200 barriques used to age our red wines.


    The striking galleries of the refectory dating back to the 1500s house the Slovenian oak botti which have a capacity of 60 hectolitres.