Recently restored, the impressive wine cellar dating back to the sixteenth century, is certainly one of the oldest of San Floriano, having miraculously escaped the devastations of the world wars. With exposed stone walls and vaulted ceilings, we welcome guests and friends for tastings, among the barrels in which red wines age and mature.
Harmoniously linked to this, the modern one, technologically advanced, run by Giovanni and, occasionally, by an oenologist of confidence. Equipped with thermo–controlled stainless steel tanks, it also has oak barrels for the fining of some wines.
The production, of more than 90,000 bottles, combines tradition with innovation. The native Malvasia, Ribolla and Tocai Friulano, plus the sweet Picolit, join the French vines imported in late–nineteenth century: Pinot Grigio, Sauvignon, Chardonnay as white ones, and Cabernet Franc, Cabernet Sauvignon and Merlot, of red berry.
