We have made the winery cellar from a semibasement building owned by the La Pineta Farm. The place is cool, suitable for the fermentation of must and for keeping wine several years. Conservation and aging can be done in small 16hl stainless steel containers or in 225-litre oak barrels. During racking and pressing, to separate the grape-skins from the wine in the old-fashioned way, we use hydraulic barrel presses with wooden cages.

All the procedures, from crushing the grapes to labelling the bottles by hand, are done manually inside the winery's buildings.
Since 2007 we have been making wine in stainless steel vats equipped with cooling systems, allowing fermentation at controlled temperatures; for some typologies of wine, fermentation is done in anaerobic conditions with cryoextraction.

During vinification of Trebbiano, we conduct periods of “sur lie” aging, on the fine lees, to develop and to enhance the wine's full expression.