There are two premises dedicated to winemaking activities, both situated in the historic centre of Tocco da Casauria next to the family home . One is an underground cellar which was built in stone several centuries ago. It ensures constant temperature and humidity levels and has always been used for the fermenting and ageing of wines. The other property is located at street level and is used for destemming, crushing and pressing the grapes on their arrival.
The fact that these premises are close by means that the grape must can be easily transferred, by gravity, into the barrels kept in the stone cellar below.
Cellar activities are reduced to the essential in order that the wines reflect their territory of origin, the vintage and the agronomical choices that have been adopted. Basically, these tasks involve passion, hard work and careful attention plus Prof. Leonardo Seghetti’s watchful but discreet supervision .