The old wine cellar has been converted into a building in the centre of the town, where, since the late nineteenth century, wine and life have formed a steadfast binomial combination. The historical evidence has a strong presence, with a stone plaque embedded in the outer wall, bearing the date 1870, and the story of a bequest of 80,000 lire, money that was used by the former owners, it is assumed, for the production of wine.
The cellar consists of three interconnected departments to promote the various processing stages, three areas where the old and modern merge. Azienda Vinicola Palladino also adopt a working method which is connected to tradition in the wine cellar, utilising non-invasive technology and letting the wine best express its characteristics.
FERMENTATION AND PROCESSING DIVISION
Thermo-controlled stainless steel tanks and concrete tanks house the wine after the phases which commence with soft pressing. The long fermentation time reflects the canons of tradition to enhance the characteristics of the blend.
Large French oak and Slavonian oak barrels preserve the wine during the ageing phase.
BOTTLING AND STORAGE DIVISION
Here the wine is bottled and undergoes a final rest period within the cages where the bottles are stored before being labelled. Only cork stoppers are used.