Referred to as the “Europe's highest cellar”:
A cave built at an altitude of over 2000 metres with stone and wood from our mountains, where fresh water flows constantly from the spring to maintain the temperature and humidity necessary for maturing the cheeses. Ideal for storing and ageing our dairy products.
How do we describe it? It is our jewel, the crown jewel of Alpe Metsan Open and can be visited all year round!