Broglia

From the beginning, the Broglia agricultural company has had an eye for innovation in the vineyard and cellar.

In the production of wine, the collaboration was immediately fruitful with Donato Lanati, member of the International Organization of Vine and Wine, also called the oenologist scientist, for his technical-scientific approach to winemaking. The relationship with some Italian universities was also important.

In collaboration with the University of Turin, new clones were searched for in the vineyard, while with the University of Milan, in particular with Professor Attilio Scienza, a pioneering study was conducted in the cellar on the creation of white wines without the addition of sulfur dioxide. The new cellar was built in 1983 based on a design by the architect Luigi Vietti. In the same year, to enhance the minerality and flavor characteristics of Gavi, they began to use exclusively stainless steel tanks.

At the end of the nineties, the spaces were increased again to meet Gavi's new requests on the national and international markets.

Today the cellar is divided into the various key activities of the life of the farm: the harvesting area, the winemaking area, the aging in steel and in the bottle for the production of the classic method sparkling wine.