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.