Volterra's winery is a thick-walled stone building that dates back to the early 1900s and it is set in the midst of the vineyards within easy walking distance of the Chateau. Its two-level design, built into a slope, has many advantages in the production of wine: natural insulation from the heat of the mediterranean sun and the use of gravity. This latter point eliminates the need for pumps that can negatively impact wine quality.

Harvested grapes arrive at the entrance to the upper level. Here they are sorted manually before being gently fed, by gravity alone, into the vats or the press on the level below. The vats and the press are both slightly raised so that the wine can flow directly from them into the barrels in the cellar, again without the use of pumps. The cellar, with its natural stone walls and constant cool temperatures, is almost completely underground, but due to the slope of the land direct access is possible at both levels.

In 2000, the winery was fully renovated and re-equipped with an eye to producing the very best wine possible. The old concrete vats were replaced by new hand-crafted fine grain French oak vats. Each one is supplied with a temperature control coil to maintain the wine at the exact temperature required for the various cycles of the fermentation process. A modern pneumatic press has replaced the antique open basket hand-operated screw press. The wine is aged in fine grain French oak barrels and separate climate control systems for the barrel cellar and the bottle ageing cellar are in operation. A new laboratory allows close monitoring of the wine throughout its long vinification process.