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about us

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Wine History

Gala Rosa was created in 2003 from the partially fermented grape must of Piedmont grown grapes. The uniqueness of the aromatic grapes grown in such area is the strong concentration of aromatic component, which gives to the wine a surprising, persistent and exclusive flavor with a range of floral sensations of acacia, wisteria, orange and wild mountain honey for the Bianco. Scent of the wood fruit like blackberry and raspberry for the Rosso. In addition to that the perfect balance between residual sugar and acidity, make the two products very fresh and pleasant.

The harvest is totally made by hands, because of the slope of the hills, and immediately crushed. In the white grapes there is not maceration and, therefore the skin is immediately separated. For the red grapes, there is a short maceration in order to extract some colour. The sweet must is therefore cleaned with filtration and immediately refrigerated at 0 C° in order to prevent the fermentation. From now on, this sweet nectar is stored in refrigerated tanks and warmed up only when needed to prepare a batch of Gala Rosa Rosso or Bianco. To achieve the final product the sweet must is warmed up, added of selected yeast and fermented

Vineyard

Gala Rosa was created in 2003 from the partially fermented grape must of Piedmont grown grapes. The uniqueness of the aromatic grapes grown in such area is the strong concentration of aromatic component, which gives to the wine a surprising, persistent and exclusive flavor with a range of floral sensations of acacia, wisteria, orange and wild mountain honey for the Bianco. Scent of the wood fruit like blackberry and raspberry for the Rosso. In addition to that the perfect balance between residual sugar and acidity, make the two products very fresh and pleasant.

The harvest is totally made by hands, because of the slope of the hills, and immediately crushed. In the white grapes there is not maceration and, therefore the skin is immediately separated. For the red grapes, there is a short maceration in order to extract some colour. The sweet must is therefore cleaned with filtration and immediately refrigerated at 0 C° in order to prevent the fermentation. From now on, this sweet nectar is stored in refrigerated tanks and warmed up only when needed to prepare a batch of Gala Rosa Rosso or Bianco. To achieve the final product the sweet must is warmed up, added of selected yeast and fermented

Partners

Our goal is to provide our clients with the tools and expertise to properly distribute Gala Rosa to our customers by providing on the go training and marketing materials.

Comaco Advisory
Laser Sight Ltd

our collections

testimonial

  • The perfect wine for celebrating closed deals

    Nkechi-Aminat Mbama, Mbama & Associates
  • Gala Rosa is the perfect drink for all my shows , it is great when served chilled, i cant get enough of it

    Kelechi Rowland, KKDef Productions
  • I love mixing the red with smirnoff vodka, its very tasty

    okoro Okechuckwu, Lasersight
  • Fantastic wines, used at all my events, my patrons will have nothing else

    Plangzak Felock, Maximus Entertainment