The grapes are grown in Pramaggiore, at 25-40 m.a.s.l in a medium textured clayey soil.
Red vinification of Cabernet Sauvignon grapes. Fermentation takes place on the skins in steel vats for 8-10 days at a controlled temperature of 24-26 °C, on carefully selected yeasts. After racking off the wine is held in steel vats until bottling.
Passion, research, dedication and tradition: these are the fundamental values Azienda Ai Galli has pursued ever since it was established.
For over forty years our true aim has been seeking excellence in wine by creating products that reflect noble values such as elegance, balance and typical distinctions.