The original nucleus of the cellar dates from 1770. Later extensions in 1920, 1940 and 1974 increased the structure, according to the demands of the time, to bring it to its current size.
Renovation of the complex in 1990 brought with it modern vinification techniques, that were further updated in 2003. Today the vinification nucleus of Frecciarossa can be outlined as follows:

1) Vinification and Storage Area
Made up of stainless steel tanks for primary fermentation, cryomaceration, second fermentation and storage of wines. Here all the vats are equipped with automatic devices for pumping over and punching down the cap. The temperature is controlled by the relative sensors, which enables the processes of fermentation, cryomaceration, malolactic fermentation and tartaric stability.

2) Ageing Cellar
Composed of barriques, tonneaux and barrels of 25 hl, in the splendid setting of the original nucleus from 1770, it has a total capacity of 30,000 litres and is the heart of the winery. The choice of wood that doesn’t overwhelm the wine, the constant natural temperature, the right degree of humidity, racking in a controlled environment, continued sensory and chemical analysis, allow us to create the ideal environment for the maturation and ageing of our wines.

3) Bottle Ageing Area
A storeroom under controlled temperature, able to store about 120,000 bottles, where the bottled wines are left for a period varying from 6 to 18 months, allows us to achieve the right maturation in glass, before the product is marketed.