From the outset the Broglia agricultural company has had an eye for innovation both in the vineyards and in the wine cellar.
In the area of wine production Broglia’s collaboration with Professor Donato Lanati, esteemed member of the Organisation International of the Vineyard and wine (O.I.V) has been extremely fruitful. Also known as the ‘enologist scientist’ due to his technical and scientific approach to winemaking.
The relationship with some Italian universities has also played an important role in the development of Broglia.
Collaboration with the University of Turin brought some new clones to the vineyard, whilst with a University in Milan, and in particular with professor Attilio Scienza, has seen a study conducted to discover the forerunner in wine cellar on the creation of white wines without the addition of sulphurous anhydride. The new wine cellar was built in 1983, the project architect Luigi Vietti.
In the same year, to enhance the characteristics of mineralità and sapidità of the Gavi, the exclusive use stainless steel tanks began.
At the end of the nineteen nineties, cellar space was further increased to meet the new requests for Gavi both on the National and International markets.
Today the wine cellar is divided into the different activities in the agricultural life of the company: the harvest area, the winemaking area, the area of refining in steel and in bottle and for the production of the sparkling classical method of production.