At the time of Don Tommaso Schiavoni, the “palmento” cellar was not in the Masseria but in the city, adjacent to the palace, for fear of the brigands.

The vinification of our best grapes today takes place within the Masseria, a few steps from the vineyards that generated them. This proximity allows us to follow the maturation curve of each single particle with timeliness and precision. The cellar is made up of small tanks to obtain the micro-vinification of each single plot.

We use the aging in wood in moderation to enhance the natural characteristics of our wines. Bottling takes place in the cellar.

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