About this wine
Vineyard and terroir
The fruit is grown in Alta Langa at an altitude of 250 metres. The area’s natural conditions support flavour development in the grapes.
Vinification
The grapes are gently pressed with a historic Marmonnier press in Gancia’s historic cellars, avoiding damage to the skins and limiting colour extraction. The must ferments at a consistently low temperature. Secondary fermentation takes place in the bottle by the traditional method and lasts 40 days.
Ageing
The wine rests for 36 months in the cool cellars.
Label / history
Gancia was founded in 1850 by Carlo Gancia, who was born in 1829 and created Italy’s first white vermouth. After spending several years in Reims learning Champagne-making methods, he returned to Italy, established his wine house and began working in Piedmont. His experiments with Pinot Noir and Chardonnay led in 1865 to the creation of the Italian sparkling wine now known as “Asti.” Gancia later acquired vineyards in Puglia and Sicily for projects exploring the potential of different regions.
In 1870, during the Kingdom of Italy, Gancia became the exclusive supplier to the royal court and received permission to use the monarchy’s coat of arms. It became a supplier to the Vatican in 1924, gaining the right to use the Pope’s coat of arms, and an official supplier to the Swedish royal court in 1951.
