The grapes are grown in Pramaggiore, at 25-40 m.a.s.l in a medium textured clayey soil.
White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 °C on carefully selected yeasts. The “basic” wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric 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.