The winery was built in 1970 and restored in 2004 with a capacity of 1.2 million liters.
The building has got very functional distribution, with three levels: high, ground and underground, for organize the process from top to bottom, taking advantage of the gravity benefits for the movement of the wines.
The winery is well-equipped with modern technology that enables high-quality wines.
The winemaking begins in the top level of the building, bringing the grapes to small vessels of 2000 to 5000 liters, which facilitate optimal maceration of the skins.
On the ground level are received for a budding, then on the underground level are stored in barrels for one year and finally in bottles where rest at temperature and humidity controlled.