The vinification is carried out in two different ways:

*For some red wines,fermentation is controlled in small stainless steel vats with capacity ranredcing from 500 to 2.000 l.

*For other wines fermentation is also made in open barrels of 400 litres capacity (Quercus Alba, Quercus Sessili) it is to say, grapes ferment in the open barrel upright position, without temperature control to get a perfect stirring and to get colour and tannins and antocians from the skins.

*The underground cellar is reserved for the maturation of wine both in bottle and cask. This cellar is very spacious and very easy to control.

 The cellar