The Cellar

Fattoria Casabianca has two different buildings, one for the fermentation and one for the ageing.

In the first one, the grapes are transformed in must and fermented. It has been built in the ’60 and rebuilt in 1996. It is very modern with the most advanced technologies in order to manage in the best way the delicate process of grape transformation. The fermentation takes place in steel tanks equipped with temperature control, automatic operations and a system for the exit of the skins. Inside the building, there is also a modern bottling line able to work at 2500 bottles per hour and tanks with nitrogen in order to maintain the wine during the bottling.

In addition there is a coibented warehouse at controlled temperature able to stock the wine in the best way all over the year.

In the old cellar located in the Belsedere Vineyard, there are 250 barrique (225 litres) of French oak and a space used since centuries for the wine production

The winery is equipped with the most modern machines for the process of fermentation.

The tanks of stainless steel have an automatic control of the temperature and pumpover so that also during the night continues an autonomous fermentation.In the "Barricheria", the little old wine-cellar in a farmhouse, where the wine has been made and stored over centuries, is place for about 250 oak-barrels.