The cellars, which cover an area of about 2,000 sq. mt. and can hold a total of 16,000 hectolitres, represent the heart of the Dessilani enterprise.
Production is preserved and aged in the three departments which make up the cellars: the first one with cement tanks and steel rotomacerators; the second one with barrels in Slavonic oak and finally the new barrique cellar.
The ageing process lasts at least for four years: after a short fermentation phase (about 7 –10 days) the wine is transferred to the barriques, where the malolactic fermentation takes place, under controlled temperature. We also use large Slavonic oak barrels, where the wine rests for about 12 –15 months. After this we have the bottling phase and the subsequent refining in bottle, which lasts about 9 months.