In the cellar they process the end product: the grapes. An essential step is performed here: wine takes its shape starting from the grapes, a high quality row material. The work of a year is concentrated in the harvest and in the pressing, the grapes turn into wine. It is a natural evolution that La Trava has been following with great care since the first operations in the vineyards. What is taken to the cellar is already wine, even if in the shape of the grapes which have just been harvested.

For La Trava white and red wine is made in the vineyards, it grows on the shoots and ripens in the bunches, finding its final expression in the wine-making process. It is a natural expression of the earth.

Maria Grazia Rivetti and Giorgio Costa follow the different steps of the wine-making in the cellar, they have a precise method: to enhance the perfumes of the grapes, avoiding the use of barrique barrels, to use the best grapes, which are the most authentic expression of the Langa of Mango, and to produce a wine which is already present in the grapes.

The cellar started to be built in 2002 and was completed in 2009. The wine-making area, where the grapes are soft-pressed, includes temperature controlled storage tanks, pressurized tanks for Moscato and technological equipments to preserve and enhance the traditional perfumes obtained in the vineyards.

The storage and ageing area is located underground: this enables the wine preservation thanks to the constant temperature. Red wines are oxygenated through a short passage in wood.

The cellar also includes the stocking and the bottling area.