The right balance between tradition and teconologia is the rule that has made the capacious dining Cantina F.lli Gajaudo a solid , reliable, able to provide the customer with high quality products .
Family management in the selection of varieties and care of the rows , is one of the rites at the base of a success that has long seen the fans look at a wine shop and restaurant bottles arriving from Isolabona and the Valley Nervia designer Gajaudo .
In recent years, the company changed its method of production by adopting a system based on the use of advanced machinery in the industry , able to offer the best results from the phase of selection of the grapes to the bottling and storage.
From a production of 30 thousand bottles a year, the company has increased to the current 150 thousand with the transfer to the new premises in Dolceacqua Isolabona .
The wine cellar and the showroom of great beauty and atmosphere with the dry stone walls of the ancient stones, are now in Bunda town , along the road bordering the stream up the valley to the sea until the first peaks of the Maritime Alps.
A miracle of entrepreneurship hinterland that bases its foundation on the vine capacious dining room but, with the passing of years and a lot of professionalism, matched the red "prince" of the board of the Riviera , as well as exceptional white Vermentino and Pigato .
In addition to its vineyards Gajaudo draws conferitori fixed followed by an agronomist , who each year contribute to the supply of grapes .
So the basement of Isolabona "produces" annually 60 thousand bottles of Rossese , 45 000 of Vermentino and Pigato atrettante .
With two lines : Classic and Cru , it is a flagship company is a rare wine , produced from a batch of grapes of a single vineyard .
The grape itself is carefully selected and freed from all impurities.
Therefore the circulation of the wine Cru that can not be limited.