Some wines are drunk young, recently made, at the peak of their freshness. Others receive an ageing process in underground cellars, enriching them and rounding them out with the benefits of both wood and time.
The slowness of this process, its silence, the darkness and the exciting aromas of aged wines that have matured in oak barriques convert the ageing cellars into a "sanctuary" that invokes awe among visitors.
Fermentation of pressed red grapes - ageing of the resulting wine in oak barrels - optional ageing in bottle
White grape juice fermented and converted into wine. Sometimes the wine can be barrel fermented and aged
Red grape juice fermented after brief skin contact
Distilled white wine subsequently aged in oak barrels