The cellar complex is on three levels and uses a gravity system. In the cellars, we aim to tap the potential of every single vineyard. The grapes are picked by hand and placed in small trays before being destalked, and they are then allowed to fall into 30-quintal wooden vats. Nothing is added to the bunches except for small doses of sulfur dioxide. Once alcoholic fermentation is complete, the "wine" is taken down to the ageing cellar, where it will mature in small barrels made from thick wood, or in barriques (225-liter casks) or tonneaux (900-liter casks). The ageing cellar is 15 meters deep, allowing the temperature to remain at a constant, natural level. The wine is aged for as long as it takes for it to reach optimum maturity, and each part of the ageing process is carried out in accordance with our quality-control guidelines. The bottles are filled one at a time, before being stored in a temperature-controlled environment for a suitable period of in-bottle ageing. N.B. We work exclusively with grapes from our own vineyards.