The vinification of the grapes takes place in the modern cellar where the fermentation takes place into temperature controlled stainless steel tanks. Aged wines are put into oak barrels of both small and medium dimensions. The work in the cellar and all its phases are strictly controlled both the enotechnicians Ivan and Renato. The wines once reached the proper fermentation are bottled by using the most modern bottling machinery which preserves and grant the quality and total hygiene throughout the production.