Medium straw color; lemon-lime, green apple, star fruit, acacia flowers on the nose; lemon, green apple, pear, citrus, melon, drop of honey on the palate.
Brut; light even delicate body, relatively light mousse, good acidity. Light flavors. Simple, uncomplicated, fresh, smooth. Glera grapes were softly pressed and fermented with virtually no skin contact in temperature-controlled stainless steel tanks. Second fermentation uses Martinotti method of slow re-fermentation in large, closed containers (also called the “tank method”—the way all prosecco is made.) 11.5% ABV
Gancia asserts its guiding focus for the past 170-plus years has been “passion for own land, respect for traditions and, at the same time, innovation, research and extreme attention to quality, promotion and distribution of products.” Carlo Gancia was born in Narzole in 1829 and moved to Reims in 1848 where he learned the techniques for making champagne. He returned to Italy in 1850, the same year Carlo and his brother Edoardo founded Fratelli Gancia in Chivasso.
Using concepts learned in France and applying them to moscato grapes, in 1865 Grancia created a new type of “champagne” which he called “spumante Italiano.” Carlo thus wrote the official rules of the Italian classic method, rules still followed today. For this prosecco, Gancia follows the streamlined modern “tank method” that produces sparkling with high quality and very affordable pricing.
The website notes: “Everything starts, today as yesterday, from the continuous and direct contact with the vineyard and the land, with its producers, with the capriciousness of the time and the experience of those who can foresee how the vintage will be. Identity with the craft of the earth and its places of origin is essential and fundamental to always guarantee Gancia’s excellence. From this strong identity comes the Gancia style: unchanged over time, solid in values.”
Gancia’s “underground cathedrals”—wine cellars—are preserved in the basement of the city of Canelli. They have been recognized by UNESCO as a World Heritage Site. They provide a constant temperature of 53-57 degrees, ideal for processing wine.
Gancia Prosecco Brut DOC is light, lively sparkling that is easy on your wallet. Versatile, nothing complicated, just tasty glera grapes. Works well as a light aperitif and as a mixer. Excellent for mimosas. Pair with pasta dishes; light fish; oven-fried chicken; chicken kebobs; charcuterie board with light cheese and fruit; Cobb salad; vegetarian fare. Cheese—baby swiss, parmesan, cheddar, parmigiano reggiano; soft cheeses with rich, earthy tastes—camembert, brie. $11-14
