Historical Background

Azienda Agricola Villa Giada has vineyard-tending roots that go back more than two centuries. The historic nucleus of the wine cellar, where the wine is aged in casks, was built in 1790.

The first major change occurred in 1940, involving the construction of an extension of the cellars dedicated to the production and sale of Moscato d’Asti, whose processing required considerable technological effort.
Piedmont is home to traditional wines: Nebbiolo, Barolo, Barbaresco and Barbera, noble reds that age beautifully. Special areas are considered especially suited to the production of Barbera, and the land around the town of Agliano Terme, where our vineyards lie, is recognized as providing the best terroir. This is the area that produces the great cru that make Barbera an important part of today’s Italian oenological scene.

The great vintages, 1989-1990, find their best expression through the modern, knowing use of oak barriques. Since 1993, a dedicated team enthusiasts has carried out research and development, combining modern technology and traditional know-how to produce wines that best embody the characteristics of their terroir.

Today, the wine cellar is equipped with the most advanced equipment in winemaking, like modern, controlled-temperature stainless steel fermentation vats. Maturation is carried out in the old underground cellars, dug out under the manor house more than two centuries ago, which have a constant temperature of 14° - 16° C and an optimal relative humidity of about 80%.

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