Tenuta Liliana occupies a truly unique location: a former quarry of carparo building stone that has now converted into a wine cellar that is at one with its surroundings.
The stone walls, surfaces and integrated fossils with intriguing patterns reflect both the warm summer light and cool winter air, creating the feeling of a place suspended in time.
The building, comprising some 1,000 m2, was designed to integrate perfectly into the surroundings. The architecture displays a preference for locally produced materials, such as soft carparo stone, plate glass and weathered steel, with the aim of styling a structure that celebrates the past while looking toward the future.
Harvesting is carried out by hand when the grapes reach perfect ripeness between September and October. The grapes are collected in small baskets and quickly taken to the cellar, where they are carefully sorted so that only perfect grapes enter the vats. The ageing cellar houses barriques and tonneaux mainly made from French oak, including some from the forests of Fontainebleau. The wine ages there for as long as necessary.
“The project is not merely a production facility, but a space to be sensorially experienced as well. The rooftop garden generates solar energy, while the main façade, sheathed with glass panels that reflect the monolithic entry space, faces the sunset, creating a dialogue between architecture and nature. The building’s lateral spaces, dedicated to wine production, host cutting-edge technology that accesses the most innovative winemaking practices. Finally, the centrally-placed barrel cellar is set into a hidden garden. Tenuta Liliana is far more than just a winecellar: it is a point where the past encounters the future, where the fragrances of myrtle and lentisk trees meld into the brine-laden winds from the nearby Ionian Sea. It is a privileged spot for those who love wine, culture, and overwhelming beauty.”
Angelo Giaccari, Architect
