Questo vino
Vinification
The first fermentation takes place in stainless-steel tanks at a controlled temperature of 17–18 °C to bring out delicate aromas. The second fermentation uses the Martinotti method in sealed pressure tanks known as acratophors. The wine is bottled under pressure.
Tasting profile
Aromatic and fresh, with a light, delicate palate and a pleasantly persistent finish. Its style is easy-going.
Label / history
Carlo Gancia was born in 1829 and spent several years in Reims studying Champagne production methods. He returned to Italy and founded his winery in 1850, initially concentrating on Piedmont because he considered its soils suitable for grapes intended for Champagne-style sparkling wine. Experimentation with Pinot Noir and Chardonnay led in 1865 to an Italian sparkling wine inspired by Champagne, now called “Asti.” Gancia later acquired vineyards in Puglia and Sicily for projects drawing on the potential of different regions.
Gancia became an exclusive supplier to the royal court in 1870 and received the right to use the monarchy’s coat of arms. It was appointed a supplier to the pontiff in 1924, gaining the right to use the Pope’s coat of arms, and was officially named a supplier to the Swedish royal court in 1951.
