Where the taste is born
Cellar
In the cool silence of the cellar, wine turns from young to mature. Here, in oak barrels, it gains aroma, structure and character.
Where the taste is born
In the cool silence of the cellar, wine turns from young to mature. Here, in oak barrels, it gains aroma, structure and character.
The cellar is the heart of any winery. It is here, in darkness and cool, that wine spends its months of ageing, slowly becoming itself.
Cellar
Fermentation takes place in modern temperature-controlled tanks, and ageing in oak barrels. The combination of steel and wood preserves the purity of the taste and gives the wine depth.
For ageing, French oak is used — it lends the wine soft notes of vanilla and spice and a noble tannic structure.
Cellar
The best wines do not tolerate haste. Months in the barrel and the bottle round out the taste, soften the tannins and reveal the aroma — the work of time that cannot be hurried.
So from the grapes of the Savalan Valley a wine with character is born, ready for the table and for long keeping.
The art of the cellar
Barrels that give the wines softness and complexity.
Modern tanks with precise temperature.
Months in barrel and bottle for depth of taste.
The cellar conditions in which wine matures.
Technological details are given from open sources and describe the process in general terms.