The history begins about 2 centuries ago when Antonio Di Gregorio, great-grandfather, accompanied by love for the land, inherit some family vineyards, a plot of 30 hectares, producing wines that cultivates
Then pass the reins in the hands of Andrea Di Gregorio, which buys nearly 70 acres in the C / Gazzerotte, thus transferring these lands throughout the production of grapes.
But it is with the input of the third generation, with daughter Andrea Agata and Savior who gives a decisive turn to the evolution of the company.
They decide to grow, to improve the quality of their wines and get a product of great value. Thus was born the idea of seeing the whole sector and towards the end of the 90 new vineyards are planted to red grapes and white, indigenous and international.
It continues with the realization of a dream that has accompanied all four generations, building a wine cellar, which itself brings together history, tradition and modernity.
Followed by their children that support this great project and work with great passion, bring forward the design to keep alive the tradition of family management with a special focus on innovation and the future and a look at the past.
Gazzerosse born from the dream of a family, with a strong tradition that has multiple generations of vitivinicultori, over nearly two centuries has worked with vineyards and their care by sending the 'love of wine and giving it to the body thanks to their passion 'enthusiasm of new recruits.
The location of the vineyards near the sea breezes that protect the integrity of the grapes and the availability of water of the river Delia, give pregiatezza course that makes the wines unique Gazzerosse.
Knowledge of different types of vines and wines to obtain, as a case study of statistical data related to weather conditions and the maturation of the grapes, they drive the choices of the team is always on the field until directed to tasting in pre-harvest by acting as quickly as possible trying to get the best grapes possible.
All treatments are based on prevention, in order to avoid the development of many diseases of the vine, which is why the company for over 10 years has been engaged in a renovation program that aims to increasing the quality of the products, under tradition, but with particular reference to food and healthy.
The cellar is always supported by the most advanced technologies designed to comply with the organoleptic qualities of wines, which are produced with the constant presence of expert team, ensuring optimum conditions for wine production, with systems on supply and gentle pressing, to a swift and efficient cold chain temperature monitoring and a computer, a system of self-saturation of nitrogen tanks and finally a well-equipped testing laboratory internal position to keep the trend of winemaking.
The company also held annually and micro-vinification experiments aimed at obtaining quality wines.
These are the credentials of this ambitious project, which aims to give concrete meaning to the words "manufacturing excellence".