About this wine
Vinification
The first fermentation takes place in stainless-steel tanks at a controlled 17–18 °C. The must then remains in tanks at 14–16 °C for several months. The second fermentation uses the Martinotti method and lasts approximately 40 days.
Ageing
After the second fermentation, the wine rests for several months in temperature-controlled cellars.
Label / history
The “1850” range takes its name from the year Carlo Gancia founded his Wine House, following several years in Reims studying Champagne production methods.
