Cellar |
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As compared to the traditional wine cellar, it is simplified since it only hosts pressing operations, storage (involving low temperature) and natural fermentation. |
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PRESSING MACHINE |
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The dancing rhythms with which the feet of sweet maidens used to caress grapes in the distant past today have been replaced by computerised equipment: technology carries out the same operations by letting must flow rapidly during this fascinating process.
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COOKING ROOM |
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Vapours are captured in long pipes rising to the sky; stainless steel boiling pots and modern boilers supplied with natural gas contribute to the cooking process and avoid burns, singeing, caramelising, smoking
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VITRIFIED CONCRETE TANKS |
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Old concrete tanks, vitrified on the inside, used in the past to produce wine today are ideal for the refrigeration and early fermentation stages of cooked must. |
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REFRIGERATED TANKS |
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Technology helps us managing the increasingly erratic sequence of seasons |
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