The cellars of the property have a storage capacity of more than 100'000 litres.

One cellar has two glass-lined concrete, fermenting basins called « borsarsis » as well as four special stainless steel containers, two of which are used for fermenting red wine.

The other, more traditional, cellar has 10 vats made of oak wood, some of which are ancient, with a capacity from 1'000 to 9'600 liters. After fermentation the red wine is stored on the smaller wooden vats to improve its quality.

After harvesting, the grapes are fed into in a 37 HL modern « Press » which has replaced three smaller ones, one of which can still be visited as a symbol of former more traditional methods.