Fratelli Gancia

Carlo Gancia, born in 1829, spent an initial period of study and training at Reims to learn the production techniques for champagne before returning to Italy to establish, in 1850, the "Fratelli Gancia" Company.
By exploiting and re-elaborating these notions and applying them to the typical muscat grapes cultivated in the area, Gancia created a new type of champagne in 1865 and called it Italian Sparkling Wine.
Carlo thus became the founder an...

In the mid 1800s, in Italy, the production of sparkling wine was little more than a dream but somewhere in the Monferrato and Langhe hills, someone was already thinking in big and travelling towards France to obtain information and inspiration from the vines across the Alps.
Thanks to these pilgrimages, the first Italian sparkling wine was invented in 1865 at Canelli, in Piedmont, by Carlo Gancia who had opened his first cellars there in 1850....

The Classic Method consists in a slow bottle fermentation followed by extended maturing of the sparkling wine in contact with the yeast.
Gancia selects the best possible wine produced, matured also in small oak barrels.
These are then blended to form the cuvée. The cuvée wine is then bottled with a liqueur de tirage, a mixture of sugar and yeasts selected for the second fermentation. The bottles are then placed on "pupitres" in the historical ...

From 1850, the foundation of the first cellar in Canelli, to today, Gancia has known how to create, innovate, expand and confirm itself.
Carlo Gancia's initial intuitions, his passion for the land and for the vines, the constant search and the innovative and pioneering use of publicity have proven to be the solid roots upon which Gancia has grown over the years to assume protagonist role in Italy and a relevant presence on European and Worldw...