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. To avoid acquiring a typical copper colour the must does not lie on the skins. After soft pressing it is transferred into steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 °C on carefully selected yeasts. Maturation takes place on the fine lees for some months in steel vats. The wine is then bottled and stands for two months.
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.