Winery
A Përmet cellar inside a restored pasta warehouse
Vreshti Pashit Winery sits in Përmet inside a reconstructed warehouse that once stored pasta raw materials. The exterior remains true to the original building, while the interior is rebuilt as a modern cellar calibrated for a 6-hectare estate.
Grapes arrive within hours of harvest: they are crushed, set in vats, and ferment for 10–12 days. Once fermentation ends, the wine is racked to stainless steel, kept at a steady temperature, and circulated first weekly, then monthly, to keep the wine bright.
In the colder months, white wines remain in stainless steel while reds move into the tunnel. A part of the red wine rests in barrels for longer aging while the rest stays in tank. All fermentation, stabilization, and labeling happen here before release, and the cellar doubles as an exhibition space for visitors to taste.
Winemaking flow
- Hand-harvested grapes arrive from the 6-hectare Vreshti Pashit vineyard.
- Crushed and set in vats to ferment for 10–12 days.
- Racked to stainless steel with constant temperature and careful circulation (first weekly, then monthly).
- In colder months: whites stay in steel; reds move to the tunnel, part in barrel for longer aging.
- Fermentation, stabilization, and on-site labeling before market release.
Cellar tunnel
Former civil shelter, now a 16–18°C aging room
It was adapted from a civil protection tunnel carved into rock with almost no sunlight.
Offers constant temperature and humidity year-round; minimal interventions beyond cleaning and lighting.
Aging split between barrels and stainless depending on the wine's arc.
Visits & tasting
See the vats, step into the tunnel
The cellar serves as an exhibition space for visitors who want to see the process and taste the wines on-site.