The Cellar
The origins of a fascinating journey
The cellar has a medieval origin, carved into the earth beneath Villa Il Borro, unfolding in a quiet, atmospheric path dedicated to the wine aging process. Every stage of vinification is designed to respect nature’s cycles and transform simple fruit into wine. The cellar was completely rebuilt in 2000, and in 2004 the estate created an underground tunnel used as a barrique cellar for wine maturation in wood. This space also serves as a connection between the new and the original cellars, forming an evocative and fascinating journey through the heart of Il Borro.
The Harvest
Between August and October, the harvest takes place — a highly anticipated moment that marks the culmination of a year’s work in the vineyard. Harvesting is done by hand to ensure that only the best clusters are selected and that the vines are not stressed in any way. The grape bunches are placed in 10 kg crates to prevent excessive pressure on the berries.
Vinification process
After harvesting, the grapes are placed in a cold room overnight at a temperature of 5°C. The following day, mechanical destemming begins, separating the berries from the stems. The berries are then sorted by an optical selector according to the quality criteria established by the winemaker. From this point, the various vinification processes begin, each tailored to the specific grape variety and vineyard.
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Vinification process
After harvesting, the grapes are placed in a cold room overnight at a temperature of 5°C. The following day, mechanical destemming begins, separating the berries from the stems. The berries are then sorted by an optical selector according to the quality criteria established by the winemaker. From this point, the various vinification processes begin, each tailored to the specific grape variety and vineyard.
Vinification
Our white and rosé wines are born from a gentle pressing of the grapes, followed by fermentation in stainless steel tanks, which preserves freshness, aromatic intensity, and the pure expression of the fruit. Aging takes place entirely in stainless steel, ensuring elegant, vibrant wines that are immediately expressive. Particularly distinctive is Il Borro’s Chardonnay, which matures for 10 months, divided among fine lees in clayver, acacia barriques, oak barriques, and Alma vessels made of oak and ceramic. The result is a structured and complex Chardonnay, with remarkable minerality and excellent aging potential — a wine that fully embodies the elegance and personality of our terroir.
Vinification in Amphora
Vinification in amphora is an ancient yet remarkably sustainable method, rediscovered in recent years for its ability to enhance the wine’s authenticity. During fermentation, the wine undergoes follatura on a daily basis — a traditional practice that consists of breaking up and pushing down the cap of skins that forms on the surface, ensuring constant contact between the must and the grape skins. Once fermentation is complete, the amphorae are sealed with stainless-steel lids, and the wine remains in maceration with the skins for about 12 months. During this time, interaction with the natural clay allows for gentle micro-oxygenation, guiding the wine through a unique maturation process that imparts depth, elegance, and an authentic expression of the territory.
Vinification and Aging
The Metodo Classico represents the most refined and artisanal expression of sparkling wine production — a process that combines precision, patience, and mastery. Vinification is carried out in rosé, achieving an alcohol content of around 10–11% and a natural acidity of 10 g/l, ideal for ensuring freshness and longevity. After the first fermentation, the liqueur de tirage is added to the base wine, triggering the second fermentation in the bottle — where the fine, persistent bubbles characteristic of the Metodo Classico are born. This is followed by a long period of aging on the lees, ranging from 18 to 60 to 120 months depending on the style, during which the wine develops aromatic complexity and depth of flavor. At the end of this period, remuage — the gradual rotation of the bottles — and dégorgement — the removal of the yeast sediment — take place. The process concludes with the addition of the liqueur d’expédition and the final corking, sealing in the elegance and personality of this sparkling wine signed Il Borro.
Vinification and Aging
The production of Vin Santo begins with the drying of the grapes for about two months, during which the clusters are left to mature slowly, concentrating their sugars and aromas. The grapes are then gently pressed to obtain the must destined for vinification. Aging takes place in small wooden casks (caratelli) for a minimum of five years, during which the wine develops complexity, depth, and a unique character — an authentic expression of the territory and the tradition of Il Borro.
