About this wine
Vineyard and terroir
The Pinot Nero and Chardonnay fruit is grown in Alta Langa at an altitude of 250 m.
Vinification
In Gancia’s historic cellars, the grapes are gently pressed with the Marmonnier press to avoid damaging the skins and limit colour extraction. Half of the must is fermented in oak barrels and stainless-steel tanks under constant temperature control. After at least six months on the lees, secondary fermentation takes place in the bottle by the traditional method and lasts about 40 days.
Ageing
The cuvée ages for 60 months in Gancia’s cool cellars.
Label / history
In 2013, Cuvée 60 received the Oscar della Douja d’Or at the 41st National Oenology Competition.
