The farmhouse’s ancient stone walls protect the wines, which, young and capable of becoming elegant, are left to refine, in silence and in the half-shadows, in large, dark, traditional 34-hectolitre oak casks and in modern, light-wood barriques (225-litre kegs).
Elsewhere, on the other side of the yard, is to be found quite a different cellar, representing the wine‘s other soul.
Modern and sophisticated machinery, automatic bottling lines, steel and maniacal cleanlinesss. Checks during every working stage, and light-emitting diodes that keep going on and off, almost as if to remind us as to how electronics has now been placed at man’s service.
Upstairs, in a sort of unadorned loft, a long line of drying trays for the best grapes, destined to become that rare wine which was once offered as a gift to the priest, the doctor, or even for ourselves on festive occasions.