You won’t find a stainless steel tank anywhere in the Moya Meaker cellar. For fermentation, the winemaking team uses only a combination of conical concrete tanks (constructed from sand and pebbles sourced from the Brenta River in the foothills of the Alps) as well as Stockinger foudres, crafted from a mix of tight-grained Austrian and German oak. The cellar also holds a range of 300-litre French and Austrian oak barrels, strictly for maturation purposes.