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| In 2004 the Badia di Morrona opened its new winery built with the objective of increasing the quality of our wine. This modern building has been equipped with the most up do date and sophisticated technology and can hold over 7000hl of wine. Built on three different levels, the winery has been designed to blend into the hillside with minimum impact on the surrounding environment. The original winery building dating back to the 1800's, named ‘Montemurlo', can hold 3000hl and it is here that some wine is aged in traditional concrete vats. |
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| Montemurlo also offers perfect environmental conditions to store bottled wine that is still in the ageing process. The traditional structures for drying the grapes for making Vin Santo, the sweet dessert wine, are housed in this building too. |
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| This new winery allows for a much more rational use of space for all phases of the wine making process from the initial crushing of the grapes on the roof top, to fermentation at the next level down and finally down to the cellar or ‘barricaia', with a capacity of over 800hl, where the wine is aged in French oak barrels. | ||
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| The layout of the winery over three levels exploits the force of gravity to the full and thus minimizes the use of mechanical pumps which can alter the authenticity of the product. The first, top level is dedicated to the arrival of the grapes and the initial processing stages, on the second level vinification takes place and finally the third level hosts the ‘barricaia', where both temperature and humidity can be controlled, and the bottling section. |
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| On the top level we have also created a room dedicated to welcoming our guests and where we can offer tastings of both our wines and our olive oil. | ||
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