The original core of the cellar dates back to the early 1900s, but growth over the years has brought ever more modern equipment.

A new wing was added to the cellar in the 1960s, provided with fibreglass-lined vats, and it is now entirely temperature-controlled. Today there is a new, totally modern fermentation facility, with small-capacity stainless-steel tanks for fermenting white wines and macerating rosés and red wines on the skins.

The maturation of the red wines takes place in two underground spaces containing over 600 225- and 400-litre French oak barrels and large 5,500 and 3.000-litre Slavonian oak casks or botti.