CELLAR
Technology, order and rationality
According to the Company's values, the cellar has been built on a human scale - a working environment rather than a “scenery”.
Camouflaged among the hills of Capriva del Friuli, the cellar is an intelligent synthesis of technology, order and rationality.
Studied and designed by Mario Schiopetto, the cellar has been completed in 1992 with the main objective of improving the working spaces and keeping in mind praticality more than aesthetics: the lay-out of technical instruments follows the real succession of the working steps, from conferring of the grapes to the final product.
The heart of the cellar is represented by a room unique of its kind: the yeast room, created as a founding element of Company's philosophy and production process. In the so-called “starters”, for each type of wine, the autochthonous yeasts are multiplied to start the fermentation process.According to the Company's values, the cellar has been built on a “human scale” - a working environment rather than a “scenery”.