Tolaini Estate wines are gently matured in the barriccaia, a barrel storage cellar with three underground tunnels radiating from a central point. The original historic building was sensitively renovated to allow for the installation of the barriccaia. Up to 1200 barriques (225 liter) can be matured in optimal temperature and humidity conditions.

Each vintage, new barriques of Allier and Troncais oak are purchased from French coopers. Most have medium to medium-plus toast but a small portion are given a dark toast – a mix that best suits the character of Tolaini wines. Although certain grapes may be destined for the Estate's top wine, Picconero , right from harvest, the final blending decisions are made only after 16–18 months barrel aging.