The numbers

  • Gross racks 8.502
  • Net Racks 7.958
  • Total Net “Gran Moravia” Form Places 254.656
  • Planks Of Spruce Glulam (Mc) 68.016
  • Monorail Shuttles 3
  • Shuttle 4
  • Satellites 4
  • Ducting System For Air Conditioning (Km) 140
  • Electric Cable (m) 9.000
  • Sensors, Photocells And Safety Barriers 1.000
  • Insulated Surface (Sqm) 10.420
  • Number Of Screws For Rack Mounting 1.193.700
  • Number Of Screws For Assembling The Rack Posts 850.200
  • Anthropomorphic Robots 4
  • Recovered Covered Area (Sqm) 5.308
  • Photovoltaic System (Kw) 747
  • Total Area Of The Lot (Sqm) 22.690
  • Total New Covered Surface (Sqm) 8.298
  • Original Building (Sqm) 4.908

The most advanced ripening plant

The new ROBOTIC HARD CHEESE MATURING WAREHOUSE “SANT’AGATA” in Cogollo del Cengio (Vi), is the most advanced plant for long-aged cheeses, intended for Gran Moravia hard cheese, fully robotized and equipped with the most refined artificial intelligence solutions for the control of micro-climatic conditions and every single operations. The warehouse is built just 8 kilometers from the Brazzale headquarters in Zanè and counts in its inside an integrated system of shuttles and anthropomorphic robots, which take care of 200 thousand of Gran Moravia forms. All this in over 8 thousand covered square meters of plant. The warehouse was inaugurated in the summer of 2021 and already being expanded by about 25%. Among the advantages of the new structure is that of the great energy savings that will allow to achieve energy self-sufficiency thanks to the photovoltaic panels on the roof of the warehouse, in a sort of “perpetual motion”.

The revolution of this plant lies in the fact that it is the hard cheese that goes to the machines for brushing and turning and not the opposite as it happens in the warehouses of the previous generation. In addition to the reduction of the common volume of 50%, with great energy and territory savings, the elimination of voids allows to obtain the maximum homogeneity and stability of temperature and humidity conditions, fundamental for a perfect seasoning. In addition, the reliance on shuttles and anthropomorphs of all loading and unloading, brushing and turning operations, controlled by a central computer system, ensure the recording and meticulous control of each operation, so unimaginable so far.

Of fundamental importance is also the choice of location that allows you to rely on ideal climatic and logistical conditions: located at the mouth of the Val d’Astico, is located at the foot of the Asiago Plateau, about 300 meters above sea level, in a position that guarantees optimal ventilation and purity of air, coming from the mountains surrounding the structure.

Sempre Verde

RETE 4 channel - 11 June 2022
Play Video

The special report that the television host Luca Sardella has realized in our robotic warehouse of Sant’Agata in Cogollo del Cengio and in the beautiful natural landscape that surrounds it. Broadcast during the episode of “Sempre Verde” on Saturday, June 11, at 13.00.

Linea Verde

RAI UNO channel - 2 July 2022
Play Video

In the episode of “Linea Verde Discovery” on RaiUno channel, broadcast Saturday 2 July 2022 at 12.30: the Brazzale family and the robotic warehouse of Sant’Agata in Cogollo del Cengio.

The Warehouse

Official trailer
Play Video

The exciting story of the construction of the most advanced maturing warehouse for Gran Moravia hard cheese. The voices of its creators present us the new ROBOTIC HARD CHEESE MATURING WAREHOUSE “SANT’AGATA” and the extraordinary characteristics of its innovative project.

Press Area and News

The Times of India

Press review

The Times of India – Moderating a session titled ‘Nutrition and liveli- hood’, IDF president Piercristiano Brazzale talked about local dairy leaders across the world.

World Dairy Forum 2022

Press release

L’impianto di stagionatura Sant’Agata si è aggiudicato il primo premio ai “Dairy Innovation Award” della Federazione mondiale del latte.

World Dairy Forum 2022

Press release

The Sant’Agata Brazzale ripening warehouse for Gran Moravia cheese won the first prize at the World Dairy Federation’s “Dairy Innovation Awards”.

L’impianto Brazzale: Innovazione da Oscar

Press review

Giornale di Vicenza – Riconosciuto un livello di tecnologia unico al mondo «Ora l’obiettivo è la totale autosufficienza energetica»

Zona microclimatica ecosostenibile

Research and development

Brazzale Science Center – Innovazione nello stoccaggio/maturazione del Gran Moravia in zona microclimatica ecosostenibile

Rispettare la tradizione innovando

Press review

Giornale della logistica – Bracci robotici “danzano” in magazzino, navette ad induzione trasportano mini scalere. Un impianto dove coesistono passato e futuro.

Stagionatura con robot all’avanguardia

Press review

Giornale di Vicenza – Via scalera e corridoi: forme stoccate su 4 piani, tutto automatizzato Navette e antropomorfi caricano, scaricano, spazzolano e rivoltano.

Il territorio

Press release

Viaggiando verso il magazzino di Sant’Agata di Cogollo del Cengio (Vi), la storia di un territorio: dai Cimbri, passando per il tessile, fino alla produzione dei formaggi.

I numeri

Press release

Tutti i numeri del Magazzino Sant’Agata

Magazzino Sant’Agata

Press release

Brazzale apre la più grande struttura al mondo completamente automatizzata per il Gran Moravia, totalmente autosufficiente perché alimentata solo da pannelli solari.