The wine cellar has been designed and built to a high technology specification, and includes an advanced CO2 extraction equipment which ensures ideal conditions to develop cellar activities.
Once in the winery, the grapes are subject to a final and strict selection while scrolling on a sorting table, in such a way that each wine is assigned those with the most suitable characteristics.
Specifically, the maceration and fermentation of grapes destined to Cerronero wine takes place in French oak barriques. The top of the barriques is removed during the fermentation to allow punching down manually the cap of the fermenting wine. For the remaining grapes, modern stainless steel vessels are employed.
A key project aimed at selecting autochthonous yeasts – specific to the vineyard – allowed to identify and select the “Camporignano” yeast. This now allows personalising the wines with a natural fermentation process, and enhances the consistency of their quality over time.
The large cellar, for the aging of wine in barrels and barriques, is equipped with a climate control system that guarantees adequate humidity and a stable temperature of 15 °C all year round.
Climate controlled rooms are also provided for bottle aging.