It's the heart of the winery. It's made up of a space for the stainless steel tanks, one for used barrels, another one for the storage of bottles and boxes, as well as a room occupied by wine-making machineries, by machineries for packaging and, during the harvest, by the wine press.
The parts of the cellar reserved to packaging, storage and aging wine in barrels are underground: this provides a natural regulation of the temperature. For white wines, on the other hand, the temperature is rigorously controlled.
For what concerns white wines, tradition meets technologies: the operation of wine making is completed in absence of oxygen, in order to retain the perfumes.