About this wine
Vineyard and terroir
The fruit comes from hillside vineyards near Asti and Cuneo.
Vinification
Made by the traditional method, the wine undergoes initial fermentation first in oak barrels and then in steel tanks. Secondary fermentation takes place in bottle over 40 days.
Ageing
The wine matures for a further 18 months in Gancia’s historic cellars, a site proposed for UNESCO World Heritage protection. Cellar conditions are maintained at a consistently low temperature, with subdued lighting and no neon lights, and humidity of approximately 65–70%.
Label / history
Carlo Gancia was born in 1829 and spent several years in Reims learning Champagne-production methods before returning to Italy and founding his winery in 1850. He initially concentrated on Piemonte, believing its soils suitable for grapes intended for Champagne-style wines. Experimentation with Pinot Noir and Chardonnay culminated in 1865 in an Italian sparkling wine inspired by Champagne, now known internationally as Asti.
Gancia later acquired vineyards in Apulia and Sicily for projects exploring the potential of different regions. The house became an exclusive supplier to the Italian 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.
