Soito Wines’ cellar has the ideal conditions for the creation of the best quality wines.

The Soito Wines cellar was built from scratch and taking advantage of the slope of the land so that gravity is an essential part of the winemaking process, the Soito Wines cellar has the ideal conditions for the creation of the best quality wines.

The grapes are hand-picked into small 20 kg boxes to avoid overheating and/or crushing. They are carefully evaluated on a mat of choice, transported to the destemmer/crusher and, by gravity, end up in the refrigerated fermentation vats and presses where they remain for 7 to 9 days. Reassembly and temperature control are carried out manually as well as automatically, thanks to the advanced technology there.

After being properly selected by the winemaker, the wine is stored in French oak barrels from some of the most renowned cooperage brands in the world. At this stage, the wine “breathes” through the imperceptible gaps in the staves and develops wonderful, rich and complex aromas. The cellar temperature and the ideal permanence time – which ranges from 6 to 24 months – are carefully monitored, with a view to achieving a perfect balance of aromas and the complexity that we aim to achieve in our wines.