The introduction of the barriques in the production process is fairly recent, only dating back to 1998, but their use is so important that their number increases constantly. Future projects consider enlarging this area of the cellars until it is doubled in size, also in view of the simultaneous development of the company area.
Here take place the malolactic fermentation (under controlled temperature) and ageing of the wine for at least 18 months. In spite of this, the barriques trace does not predominate on the fruit, thanks to the particular processing technique with the use of wood moderated by that of cement.