Where patience
becomes wine
A space for
slow transformation
The Castel Savina cellar is the heart of the winery - a quiet, cool space beneath the estate where the wines complete their journey from grape to bottle.
Every wine that bears the Castel Savina name passes through this cellar. Our reds and selected whites rest in French oak barrels, gaining complexity, texture and depth through careful, unhurried ageing. The cellar sets the pace, and we follow it.
The ageing programme is tailored to each variety and each vintage. We do not rush the process. When the wine is ready, we bottle it. Not before.
French Oak Barrels
Selected French oak barrels provide slow, controlled oxygenation and impart subtle vanilla, spice and toasty notes to the wines.
Controlled Environment
Constant temperature and humidity in the estate cellar ensures each barrel matures in optimal conditions throughout the ageing period.
Manual Monitoring
Each barrel is monitored and tasted regularly. Nothing leaves the cellar until the winemaker is satisfied with its development.
Limited Production
With no more than 20,000 bottles per year, the cellar is intentionally small - ensuring every wine receives individual attention.
From grape to glass
Manual picking ensures only the best clusters are selected. Harvest timing varies by variety - we wait for optimal physiological ripeness.
Whites: cold maceration for 3 days. Reds: extended skin contact for 25–30 days to extract colour, structure and complexity.
Controlled fermentation over 7 days (white) or longer for reds. Native and selected yeasts coax the fullest expression from each grape.
French oak barrel ageing in the estate cellar. Duration varies by wine and vintage - we let the barrel and the wine determine the timeline.
Manual bottling in small batches. Each bottle is inspected before leaving the cellar. No wine is bottled before its time.
Ageing by Variety
Each variety in the Castel Savina portfolio follows its own ageing journey. Here is how we approach each one.
Chardonnay 2024 -
A Detailed Profile
Our Chardonnay 2024 offers a window into our winemaking in detail. Grown at 70–120 metres elevation on mature estate vines, the grapes were hand-harvested, cold macerated for three days, then fermented over seven days before an extended maceration period of 25–30 days.
The wine shows yellow, light-green colour with white flesh fruit aromas - discreetly peachy, with higher acidity giving it a brighter, more refreshing character than many oak-aged Chardonnays. A wine shaped by the sea air of the Bay of Kotor as much as by the barrel.
Technical Specifications
See the cellar
for yourself
All our tour packages include a guided walk through the estate cellar. For our Old Cellar experience, guests also taste vintage wines and take part in a wine quiz. Reservations required.
Book a Tasting