In spite of its not quite “poetical” aspect, this part of the cellars is the most important one because it is precisely here that the wine comes to life: it is here in fact that, after picking the grapes and after the pressing-stalk-removing process, the alcoholic fermentation of the must takes place.
It lasts about 10 to 12 days and is carried out in steel rotomacerators or in cement tanks, under controlled temperature and with semi automatic repassing and fulling.
Next is the pressing phase, after which the wine is transferred into the barriques or in the barrels to start the ageing process.
Part of the cellars is also taken up by the bottling plant.