The renovation project of the old building and the nineteenth century cellar began in 2011 thanks to the desire of the Costanzo family to restore the original dignity to a place designed and organized for the production of wine.
The conservative restoration was carried out according to the principles of bio-architecture, with the utmost respect for the territory, with the idea of faithfully reproducing the traditional winemaking process in use on Etna.
The systems have been developed with a view to maximum efficiency, without modifying the original structure of the millstone, making the most of the internal spaces where the phases of mashing, winemaking and aging take place, and the external ones traditionally destined to load the grapes.
The organization of the millstone is still dictated by the original structure, respectful of the typical “fall” vinification process.
In the highest level, the freshly picked grapes are pressed, where they are separated from the stalks; the must that comes out comes, by fall, to the fermentation vats, to then descend into the cellar where the long aging will take place.