It was originally used for the entire vinification process, but is now used only to age the wines in wood and store bottles of historical prestige or particular sentimental value.

In this particular microclimate, the temperature and humidity remain constant all year round, creating the best conditions for the wood of the barrels and the wines contained in them to express all their potential.

The difficulties encountered working in these environments are greatly rewarded by the quality and longevity of the wines made.