THE MAIN BUILDING AT FAMILIA DEICAS IS THE CURRENT “CAVA DE PRELUDIO”, AN UNDERGROUND CELLAR WHERE HUMIDITY AND TEMPERATURE CONDITIONS ARE IDEAL FOR THE AGING OF GREAT WINES.

Three centuries ago, the cellar housed the first wine fermentations carried out in Uruguay by the Jesuits, an essential component to celebrate mass.

In parallel with the expulsion of the Society of Jesus in 1767, the Spanish Crown employed the Temporalities’ Board to administer and transfer the Jesuit properties.

The best wine barrels age in the cellar for periods of up to 30 months. Every year, a significant percentage of the oak barrels, mostly French and some American, are renewed. The humidity and temperature conditions are ideal for aging great wines.

THE EVAPORATION OF ALCOHOL FROM THE BARRELS KNOWN AS “THE ANGEL’S SHARE”.

As with centuries-old distilleries and wine cellars, part of this alcohol condenses on the walls and ceilings, isolating certain strains of fungi, which are not only capable of resisting ethanol, but even metabolize it.

“Testimony to a long history of wine, this mold generates a unique atmosphere in the cellar that characterizes our best aged wines.”