The two sections of the winery are connected by an underground tunnel, which houses the cellars. With a covered area of 3000 m², both on the ground and underground, it has a production capacity of 300.000 bottles.
The functional, spacious production area was designed specifically for the new building. It houses the state-of-the-art equipment for the production of quality wines: heat exchangers to chill the destemmed grapes, pneumatic press, special vats for skin contact maceration of white and red grapes, stainless steel fermentation tanks with automated temperature control systems, cold room for white wine fermentation and ageing in oak barrels, oak fermentation vats for the vinification of certain red wines, and stabilisation tanks.
A computerised central control system constantly monitors the entire production process (fermentation and maturation temperatures, pumping, etc.), intervening automatically and generating a record of each fermentation tank.
All of the Estate’s red wines and some of the whites are then transferred to the underground cellars for the next stage of their development. Here, in stable temperature and humidity conditions, maintained by a climate control system, in hundreds of French oak barrels, the wines age before being bottled.