The Winery has a strong technological slant. All the processes of wine-making are concentrated inside about a hundred steel tanks, of different sizes, to allow the careful selection of the company’s various “cru”. In the same areas the wine is bottled and stored, at a controlled temperature of 18°C right up to the moment of sale.
On the first floor there is a fruit drying loft dedicated exclusively to the drying out of grapes for Recioto di Soave. Around 10 thousand crates are transferred each year to the 500 sq m available space, with a potential of 5kg each. Amarone grapes on the other hand must, by regulation, be dried in a drying loft in the Cazzano di Tremigna district. In each case the spaces have a ventilation system and controlled humidity which ensure the ideal drying conditions.
On the ground floor, the Barrel Cellar and Caveau. 500 sq m, in which stand 200 casks, from barrique, tonneaux to large barrels, all from France, all given over to aging the wines. In the same space, part of the production takes place for the Spumante Metodo Classico Fulvio Beo, with the second fermentation of about 35 thousand bottles a year. Then there is the Caveau where hundreds of bottles of older vintage are placed and “left to rest”.