The Cellars of Torre a Cona, unchanged and concentrated with memories that time has layered in its walls, tell the enduring story of the estate.
Featuring in old images of the property, it is estimated that the cellars were built prior to the seventeenth century before the villa was constructed. At the beginning of the nineteenth century, the Padoa family became the proprietors, renovating the cellars; the signage attesting to the completed work can still be seen today.
Three areas are currently in operation in the cellars, which ensure the entire winemaking process from grape to wine and its refinement.
The first space contains the temperature-controlled vats, used for fermentation and maceration in the first stage after the harvest.
The barrel cellar is situated underground. This centuries-old striking space provides the ideal year-round temperature and humidity as the large oak barrels age the wine in optimal surroundings.
An adjacent, equally historic building is where our beloved Vin Santo ferments and ages. Vin Santo del Chianti Merlaia and Vin Santo Occhio di Pernice Fonti e Lecceta rest and refine in small oak casks in this loft, according to tradition.