The wine cellars, on the lower floor of the manor house, are those used originally in times gone by and are still the perfect place for our wine to age, in French oak barrels and tonneaux.
The Vinsantaia is a warm, well-ventilated drying-room, under the rafters. Here a variety of selected grapes, harvested in late September is left to desiccate. The grapes are hung on wooden and iron racks, called “castelli” to dry, and then used to produce Vin-Santo (Holy wine – a typical Tuscan dessert wine). The Vin Santo is left to age in “Caratelli” small oak or chestnut-wood barrels.