Selection of the best Glera grapes (Prosecco area) and long tradition combine to create an elegant and pleasant sparkling wine: Gancia Prosecco DOC. Straw yellow with greenish hues, fine perlage, rich and persistent.The aroma is intense and persistent, fruity, fine quality, in a clear manner reminiscent of the golden apples and the scent of acacia flowers.Taste sweet and fresh, nice, very soft and stable equilibrium, with good persistence and fruity finish.Best selection of Glera grapes coming from the Prosecco area. Between Friuli and Veneto, in the area of the Prosecco di Treviso Afrer harvesting, the grapes are soft pressed and then vinified in white (without the skins) at 18° C controlled temperature. Particular attention is given to the fermentation temperature in order to enhance the aromatic characteristics of Prosecco. The grapes are softly pressed and vinified in which, withouth the skins at a controlled temperature of 18°C. Special attention must be paid to the fermentation to elevate the aroma of the Prosecco.The House of Gancia underground cathedrals represent an historical patrimony inestimable for its architecture dedicated to oenology: dug out of the calcareous tuff centuries ago, a perfect natural thermal insulation capable of maintaining a constant temperature of 12-14 degrees, ideal for the preparation and refining of great wines.
The pressing in baskets of Chardonnay, Pinot Noir and Moscato grapes, for the production of Gancia Classic Method sparkling wines, is performed in suggestive cellars of over 600 square metres, with vaulted ceilings dating back to the beginning of the 18th Century. Located in these cellars is the "Pressa Marmonier", with two cages, each of 4500, for the pressing of 60% of the grapes in a very soft manner, 16 stainless steel temperature controlled and thermal conditioned tanks, with a capacity of 80.000 litres each for the fermentation and conservation of the base wines for the production of Classic Method sparkling wines for the cuvée and 300 barriques with a 225 litre capacity for the fermentation and maturation of the wine.