Dianella’s cellars are located beneath the villa and the park. The modernization of the old cellars was carried out with great care, restoring the original aesthetic and function of the spaces while equipping them with modern, cutting-edge technology. At Dianella, the contemporary winemaking operation coexists with the legacy of the old cellars, now transformed into a museum. Each vineyard plot is harvested separately. Once harvested, the grapes are brought to the cellar, where fermentation takes place in small stainless steel tanks. The process is carefully controlled to preserve the specific characteristics of each individual vineyard plot. After the alcoholic fermentation process, the wines are transferred to the cement cellar for malolactic fermentation, and then aged in barrels of various sizes—barriques and tonneaux made from French oak—in the aging cellar. The wines are regularly monitored in the lab throughout their development and during the long bottle aging process, which takes place in a temperature-controlled facility to ensure the wine reaches its ideal final expression.
The Cement Cellar
The new steel cellar was built in the early 1970s, complementing the older cement cellar used for both fermentation and aging. Significant technological investments in winemaking began in the mid-1990s and continued in 2012 with the recovery of the cement cellar, which was returned to use for fermentation and aging, alongside the stainless steel tanks.
The Barrel Room
The new barrel room, which stands alongside the historic cellar still equipped with old wooden fermentation vats, was built in collaboration with Garbellotto. Their coopers, working in tight spaces, spent days crafting the barrels. The barrel room is equipped with a system that maintains a constant temperature of 16–18°C and a humidity level of approximately 85%.
The Barrique Cellar
Like the barrel room, the barrique cellar features a system that ensures consistent temperature and humidity levels. The barriques are made of oak from various aging periods, sourced from the finest French cooperages.
