Tolaini wines are gently matured in the barriccaia, a barrel storage cellar with three underground tunnels radiating from a central point. The cellar is one of the Estate's distinctive features, both for its structure and for the sensitivity devoted to its installation during the renovation of the original historic building. The barriccaia can house up to 1200 barriques (225 liter), many tonneaux and several large 20-25 HL barrels, the latter used only for the aging of Sangiovese. Our barrel room have an optimal and controlled temperature and humidity conditions. Each vintage, new barriques of Allier and Troncais oak are purchased from several French coopers. Most have medium to medium-plus toast but a small portion are given a dark toast - a mix that best suits the character of Tolaini wines. Although certain grapes may be destined for the Estate's top wine Picconero right from harvest, the final blending decisions are made only after 16-18 months barrel aging.