The different environments

The cellars, organized on three overlapping levels and all underground, are still in full activity today: here the farm products, Chianti Classico wine and extra virgin olive oil are processed and preserved. If the rooms are the original seventeenth-century ones, the equipment of the fermentation cellar was renovated in 1995, in stainless steel and with tempered control. The aging rooms are spread over two floors, the Cantina Fonda and the Cantina Alta, while for the production of Vinsanto the ancient rooms of the Appassitoio and the Vinsantaia are still in use.
Next to the Cellars is the Frantoio, completely renovated in 2021, among the oldest still active in Tuscany, which can boast 700 years of activity.