This ancient wine cellar was brought back to life in 1992. The winery was restored to adapt the wine-making process to meet modern methods. Today, Castel di Salve produces hundreds of thousands of bottles with ten labels. They have an eye for innovation, combined with modern taste and respect for local tradition.
Grapes harvested manually. Pre-fermentation takes place for a week in cold temperatures to fix volatile aromas. Fermentation for 3 weeks followed by a week of batonage of its less.