Tasting Notes

Gancia Asti (DOCG)

This sweet sparkling and lively wine represents the very first spumante of the House of Gancia. It is a D.O.C.G. (Controlled and Guaranteed Denomination of Origin of Canelli) sparkling wine which is produced from the acclaimed white Moscato grapes of the 52 communes which make up this highly reputed area. It remains a unique wine, known as the aromatic Spumante par excellence and a pride of the Italian Oenology World.

Technical Characteristics

Grape Zone Origin:	Hills of Asti, Cuneo and Alessandria
Varietal:	100% Moscato Bianco D.O.C.G. of Canelli
Production Method:	Cuve close (Martinotti/Charmat)
Alcohol Content:	7.5%
Colour:	Straw to pale golden yellow
Perlage:	Extremely fine
Bouquet:	Delicately floral and fruity with hints of orange blossom and mountain honey
Taste:	Fresh, pleasant and delicately sweet and aromatic

Serving Suggestions

Perfect for aperitifs, all types of celebrations and for dessert courses at the end of a meal.
Serve well CHILLED.

Gancia Modonovo (DOCG)

Technical Characteristics

Origin of the Grapes:	A careful selection of the best Moscato grapes cultivated in the unique Asti, Alessandra and Cuneo Vineyards..
Method of Vinification:	The best Moscato grapes are selected and hand harvested in small baskets. They are soft pressed to preserve thier fragrance and taste. There follows a careful maturation of a small part of these grapes in small barriques made of Allier and Troncais oak with hyper oxygenising to better enhance the flavour of the wine. This part is then blended with the balance of the Grapes.
Alcohol Content:	9%
Perlage:	Fine and persistent with a good crown
Bouquet:	A Blend of intense and delicate hints of Vanilla and fruit.

Gastronomic Serving Suggestions

It is ideal for serving with pasta ,cheese, cooked meats and Crustacean dishes, perfect with deserts. Serve well CHILLED.

Gancia Spumante / Grand Reale Dessert

This sweet sparkling wine competes with all dessert wines, both sparkling and still. It is light, fruity, and aromatic and a perfect choice for ending a meal. Its class and quality is guaranteed by the Gancia name and tradition.

Technical Characteristics

Grape Zone Origin:	Piedmont.
Varietal:	Moscato Bianco of Canelli and Malvasia
Production Method:	Cuve close (Martinotti/Charmat)
Alcohol content:	9.5%
Colour:	Straw yellow highlighted with golden tones
Perlage:	Fine
Bouquet:	Delicately floral and aromatic with hints of exotic fruit
Taste:	Fresh, pleasant and delicately sweet

Serving Suggestions

Perfect for all types of celebrations and for dessert courses at the end of a meal.
Serve well CHILLED.

P.r.ose Blanc

Technical Characteristics

Origin of the Grapes:	The grapes come from a high selection of white grapes from the highly vocated vine cultivating areas of European Countries such as France, Spain, Italy, Germany and Austria where the land gives its maximum in producing the most characteristic vines.
Harvest:	The grapes are selected and hand harvested in small baskets from the beginning of September up to the first ten days of October. This is owing to the different climatic conditions of the countries in which the grapes are cultivated.
Method of Vinification:	The grapes undergo a soft pressing operations and only the very best is used for the House of Gancia cuvee . This highly selected clarified must is in fermentation at a controlled temperature of 16-18°C.
Refining:	The wines are refined at a temperature of 18-20°C until the master winemakers decide to blend them to form the cuvee.
Second Fermentation:	Martinotti method of controlled fermentation with yeasts specially selected by House of Gancia. The controlled fermentation lasts for 40 days and six months refining at a controlled temperature.
Alcohol Content:	11.5%
Residual sugar:	12g/l
Perlage:	Fine and persistent
Colour:	Light straw yellow colour, clear and transparent
Bouquet:	Slightly aromatic floral bouquet with ample, persistent hints of crispy reinette apples, white flowers and peach blossom.
Taste:	Smooth with a fresh acidity and with a good structure, balanced and fine. In the mouth it has a good intensity and leaves a lingering savoury aftertaste.

Serving Suggestions

Excellent with refined cocktails, fish starter dishes and delicate first courses. Excellent at the end of a meal.
Best served at a temperature between 6-8°C.

Gancia Prosecco

This sparkling wine takes its name from the varietal of grape that makes up this cuvée and that gives this product its typical aromatic fragrance, the prosecco. It is a refined and exclusive wine with the guarantee of the House of Gancia.

Technical Characteristics

Grape Zone Origin:	Classical Prosecco grape zones of the Veneto Region around the Valdobbiadene and Conegliano areas.
Varietal:	Prosecco
Production Method:	Cuve close (Martinotti/Charmat)
Alcohol Content:	11%
Colour:	Light straw yellow
Perlage:	Fine
Bouquet:	Aromatic with a crisp apple hint. Fresh and harmonius
Taste:	Full, dry, aromatic and well balanced

Serving Suggestions

Smooth and at the same time dry on the palate, it is perfect as an aperitif and is very versatile in accompanying hors-d’oeuvres and light dishes such as pasta and rice, fresh cheeses, seafood dishes and sweet courses. Excellent with cocktails.
Serve well chilled.

Gancia Pinot di Pinot

A Brut sparkling wine, produced with the best Pinot grapes of Italy, carefully selected and processed by the House of Gancia to produce a wine with a delicate aroma and bouquet. It was born in 1980 and gave birth to a new market segment, that of the varietal which guarantees quality and sincerity and is unique in its category.

Technical Characteristics

Grape Zone Origin:	Piedmont, Trentino and Veneto
Varietal:	A selection of the best quality Pinot Noir, Pinot Gris and Pinot Blanc grapes
Production Method:	Cuve close (Martinotti/Charmat)
Alcohol Content:	11.5%
Colour:	Straw yellow with greenish reflections
Perlage:	Fine and lasting/td>
Bouquet:	Floral and fruity with hints of acacia
Taste:	Fresh, clean and delicately crisp

Serving Suggestions

It is ideal as an aperitif for all special occasions and with all meals before or in place of other wines. It well accompanies light lunches and fish, especially in Mediterranean dishes. It is unique in that it "breaks away" from more traditional wines with its innovative personality.
Serve well chilled.

Gancia Moscato D'Asti (DOCG)

The DOCG sweet Moscato d'Asti grapes are cultivated in the "Langhe" and "Monferrato" vine cultivating hills. Its origins are antique and deep rooted in tradition as far back as 1200. The very first Moscato wine was produced in Canelli, in the heart of the Moscato Hills with these excellent aromatic sweet white grapes.

Technical Characteristics

Appellation:	Moscato d'Asti DOCG 2006
Grapes Used:	100% Moscato
Harvest:	Mid/end August
Vinification:	Soft pressing of hand picked grapes with the refrigeration of the must at -2°C to prevent the fermentation until requested. The must is fermented in large stainless steel temperature controlled vats so that the carbon dioxide is partially dissolved. When the alcohol content reaches 5,5% the fermentation is blocked by refrigeration so that the sugar content remains not less than 100 grams per litre. The wine is then filtered and bottled I cold sterile conditions.
Alcohol Content:	5.5% vol.
Characteristics:	straw to pale golden yellow in colour, the perlage is extremely fine and persistent with a bouquet which is delicately floral and fruity with hints of mountain honey, sage and musk. The taste is fresh, pleasant and delicately sweet and aromatic.

Serving Suggestions

perfect for aperitifs, all types of celebrations and for dessert courses at the end of a meal.
Serve well chilled.

Gancia Brachetto d'Acqui (DOCG)

Considered an authentic treasure of the local winemaking sector, the Brachetto d'Acqui is regarded as one of the most elegant and pleasant sweet sparkling wines thanks to its high quality and delicate characteristics. The Brachetto d'Acqui DOCG sparkling wines is made exclusively with grapes from the Brachetto vine .

Technical Characteristics

Grape Zone Origin:	Piedmont (exclusively from the Province of Asti and Alessandria).
Varietal:	Brachetto
Production Method:	Cuve close (Martinotti/Charmat)
Alcohol Content:	6.5%
Colour:	Ruby red of medium intensity which tends to become a light garnet red colour
Perlage:	Fine and persistent with a crystal clearnes
Bouquet:	Very delicate with a characteristic musk fragrance. When young it has a persistent fragrance which reflects hints of rose and mature fruit.
Taste:	Sweet, smooth and fragrant. It is fresh and lively and leaves a pleasant aftertaste.

Serving Suggestions

It should be served at a temperature of between 8 and 12°C and is excellent as an aperitif on its own or with savoury apertizers. It also well accompanies all types of fruit and fruit salads dishes and is more traditionally served with dessert courses at the end of a meal or in mid-afternoon with all types of sweet delicacies from biscuits and sweet snacks to homemade cakes and tarts.

Capocroce Sapiri Catarratto Inzolia Igt Sicilia 2006

The word Sapiri comes from the Sicilian dialect and means "knowledge". This wine is made from the white Catarratto and Inzolia grapes grown in the area of Contrada Castellazzo - Trapani.

Technical Characteristics

Classification:	Catarratto - Inzolia - Sicily. Typical Geographic Indication
Vintage:	2006
Grape Variety:	Catarratto and Inzolia
Vine Planting System:	Single Guyot; plantation arrangement 5000 plants per hectare.
Origin and Soil:	Sicily, Contrada Castellazzo "mountainous" terrain, light calcareous soils composed of 40% sand, 35% lime and 25% clay.
Production Zone, Slope and Altitude:	Hills between Salemi and Vita with an average altitude of approximately 280 metres.
Yield Per Hectare:	1 Tons per hectare
Grape Yield in Wine:	Approximately 63 litres every 100 kg of grapes.
Harvest:	Grapes are hand picked in the third decade of September.
Vinification:	The grapes are brought into the cellar and subject to soft pressing to obtain the must. This free-run must, is cooled to a temperature of 10°C and left to rest naturally. After transferring the must into the stainless steel tanks, selected yeasts are added. Fermentation takes place in temperature-controlled stainless steel tanks.
Maturing:	Over 2 months in the bottle.
Alcohol Content:	12.5% Vol.
Total Acidity:	5.40 g/l
Dry Extract:	25 g/l
Bottles Produced:	26,000
Cold Stabilising:	In vats at a temperature of -4°C for 7 days.
Characteristics:	Wine of a deep straw yellow colour with greenish hues. Clear, transparent and nicely consistent, forming quite close arches. The bouquet is intense and flowery, with notes of peach, grapefruit, pineapple and apple. The wine is dry with a smooth, well balanced taste on the palate, intense and nicely persistent, with notes of mature fruit.

Serving Suggestions

Perfect with seafood dishes such as shellfish, lightly fried dishes pasta and fresh cheeses.
Store in a well ventilated place away from the light and at a maximum temperature of 8-10°C.

Gancia Pinot Grigio Delle Venezie Igt 2007

The Veneto and the neighbouring regions are an area of great viticultural tradition. From this region great wines are obtained, especially from the hilly areas. One of the best known grape varieties is the Pinot grigio. Pinot Grigio is the well-known Italian version of France's pinot gris grape, it is a great wine for sipping as an aperitif or with lighter cuisines. Pinot Grigio tends to be slightly fruity and light bodied with floral aromas and citrus and white fruit flavours . The wine has a bright acidity which makes it crisp, refreshing and delicious when served well-chilled.

Technical Characteristics

Appellation:	Pinot Grigio Delle Venezie Igt
Grapes Used:	100% pinot grigio grapes
Harvest:	September
Average Yield Per Hectare:	5000 kgs/hectare
Vinification:	Soft pressed and cold fermented in stainless steel to preserve the fresh, delicate character of the fruit. The must is left to ferment 15 to 20 days at a temperature of 18°C in special tanks until bottling.
Alcohol Content:	12.5% Vol.
Features:	sweet fruit aromas of pears , melon and tropical fruits are accented with a pleasant floral note. The wine is light/medium bodied on the palate and round in texture . The flavours are pear and white peach , with a touch of sweet citrus. A versatile pairing to many cuisines, including Mediterrenean, Italian, salads, seafood and spicy Latin and Asian dishes.

Serving Suggestions

Excellent as an aperitif, ideal accompaniment to seafood salads and fish and shellfish based pasta and rice courses. Perfect with white meats and boiled or grilled fish.
Serve at 10-12°C

Capocroce Pulvino Grillo Igt Sicilia 2006

The term Pulvino, from the Latin "guanciale", which means pillow, is used to describe the element between the capital and the arch inside churches. This wine is made from Grillo grapes grown in the area of Contrada Castellazzo - Trapani

Technical Characteristics

Classification:	Grillo - Sicilia. Typical Geographic Indication.
Vintage:	2006
Grape Variety:	Grillo
Vine Planting System:	Single Guyot; plantation arrangement 80 x 250 cm
Origin and Soil:	Sicily, Contrada Castellazzo "mountainous" terrain, light calcareous soils composed of 40% sand, 35% lime and 25% clay.
Production Zone, Slope and Altitude:	Hills between Salemi and Vita with an average altitude of approximately 280 metres.
Yield Per Hectare:	7 Tons per hectare
Grape Yield in Wine:	Approximately 60 litres every 100 kg of grapes.
Harvest:	From the 1st to the 10th of September, after careful selection, the fully ripened grapes are hand picked into small, perforated baskets.
Vinification:	The grapes are brought into the cellar and subject to soft pressing to obtain the must. This free-run must, is cooled to a temperature of 12°C and left to rest naturally. After transferring the must into the stainless steel tanks, selected yeasts are added. Fermentation takes place in temperature-controlled stainless steel tanks, while a small amount of the wine is fermented in Allier and Tronçais barriques, where it stays for several months to age.
Ageing:	Part of the wine spends more than 6 months in stainless steel tanks, while the remainder spends 2 months in barriques.
Maturing:	Over 2 months in the bottle.
Alcohol Content:	13% Vol.
Total Acidity:	5.5 g/l
Dry Extract:	24 g/l
Bottles Produced:	30,000
Cold Stabilising:	In vats at a temperature of -4°C for 7 days.
Characteristics:	Wine with a quite deep straw yellow colour with greenish hues. Clear, transparent and nicely consistent, forming quite close arches. The bouquet is intense and flowery, with notes of orange blossom, fruity scents of pineapple, banana and lemon and lime peel, with light notes of exotic spices such as vanilla. The wine is dry and well balanced on the palate, with a smooth taste, good alcoholic structure and fresh acidity, intense and nicely persistent.

Serving Suggestions

Perfect with shellfish such as raw prawns dressed with "walnut oil" salt and Sichuan pepper.
Store in a well ventilated place away from the light and at a maximum temperature of 8-10°C

Capocroce Nartece Nero D'Avola Igt Sicilia 2006

The term Nartece refers to the covered atrium with porch facade so typical of early Christian basilicas. This wine is made from Nero d'Avola grapes grown in the area of Contrada Castellazzo - Trapani.

Technical Characteristics

Classification:	Nero d'Avola - Sicilia. Typical Geographic Indication
Vintage:	2006
Grape Variety:	Nero d'Avola
Vine Planting System:	Single Guyot; plantation arrangement 80 x 250 cm
Origin and Soil:	Sicily, Contrada Castellazzo "mountainous" terrain, light calcareous soils composed of 40% sand, 35% lime and 25% clay
Production Zone, Slope and Altitude:	Hills between Salemi and Vita with an average altitude of approximately 280 metres.
Yield Per Hectare:	9 Tons per hectare
Grape Yield in Wine:	Approximately 68 litres every 100 kg of grapes.
Harvest:	From the 25th to the 30th of September, after careful selection, the fully ripened grapes are hand picked into small, perforated baskets.
Vinification:	Once the grapes are brought into he cellar they are destemmed and crushes before being cooled to a temperature of 18/20°C. Temperature-controlled fermentation takes place in stainless steel tanks at 28°C with regular plunging of the cap. After soft-pressing the dregs, the wine is left to rest in stainless steel tanks where the malolastic fermentation is completed, and then transferred into tanks for ageing.
Ageing:	The wine spends over 6 months in stainless steel tanks whit several micro-oxygenation operations.
Maturing:	Over 2 months in the bottle.
Alcohol Content:	13% Vol.
Total Acidity:	5.7 g/l
Dry Extract:	30 g/l
Bottles Produced:	50,000
Cold Stabilising:	In vats at a temperature of -4°C for 10 days.
Characteristics:	Wine with a clear, deep cherry red colour with violet hues, forming numerous, close arches. The bouquet is fine, intense, characteristic and nicely persistent. It immediately presents flowery notes of pansies and fruity notes of cherries, with tertiary balsamic and liquorice scents. The wine is dry and warm on the palate, with tannins that vanish quickly. It is persistent, smooth and slightly savoury, with excellent balance. The aftertaste repeats the sensations of fruit and liquorice.

Serving Suggestions

Served at cellar temperature with fried, medium-cooked tuna fillet, capers, olives and tomatoes, black pepper and extra virgin olive oil, or with Ragusa cheese.
Store in a well ventilated place away from the light and at a maximum temperature of 15-18°C.

Chianti DOCG Cantico

Technical Characteristics

Denomination:	Chianti DOCG
Varietal:	Sangiovese (from 75% to 100%), Canaiolo Nero (untile 10%)
Vintage:	2007
Alcohol Content:	12.5%
Production Area:	District of Florence and Siena
Colour:	Lively ruby red, to garnet red with age.
Bouquet:	Fine with hints of violet.
Taste:	Dry harmonious, slightly tannic
Conservation:	Bottle kept in dark, cool room.

Serving Suggestions

Roasted and grilled meats, it is excellent with tripe and game.
Serve at 18-20°C.

Production Area

Chianti DOCG is produced between the north side of the District of Florence and the south one of the District of Siena (the villages interested in this area are 100). There are seven denominations of Chianti, that refer to seven areas: Chianti Classici, Chianti Colli Fiorentini, Chianti Rufina, Chianti Montalbano, Chianti Colline Pisane, Chianti Colli Senesi e Chianti Colli Aretini. Every Chianti has its own personality, but there are some common characteristics that mark this wine: its ruby red and winy bouquet with hints of violet.

Curiosity

The land of Chianti is rich in history. It was the land of Romans and Etruscans, of battles between Florence and Siena in medieval times, of castles and citadels during the wars and of villas and residences in times of peace, during wich the vineyards became the most important economic and commercial resource. Chianti obtained the denomination DOC in 1967 and the denomination DOCG in 1984. This means that as well as the usual controls, Chainti must meet specific chemical levels and an organoleptic exam for the State Commissions. After obtaining the successful results, Chianti was issued with the title of "DOCG".

Story

The first official document refering to Chianti dates back to 1404, but it is only in ‘700 that Chianti, thanks to the agricultural rebirth of Tuscany, reaches commercial importance and standing.

La Ladra Barbera d'Asti Superiore DOC 2004

La Ladra is the name given in Piedmont to the sampling device used to draw wine from barriques to taste its evolution. Only when all the tests had been passed did we decide to present it.

Technical Characteristics

Classification:	Barbera d'Asti Superiore DOC
Vintage:	2004
Grape Variety:	Barbera
Vine Planting System:	Single Guyot; plantation arrangement 80 x 220 cm
Origin and Soil:	The "Tenuta Bricco Asinari" Estate. White marl of medium consistency tending towards calcareous (31% clay, 22% sand and 47% lime).
Production Area:	On slopes enjoying a south-westerly exposure, at an altitude between 200 and 250 metres, in Tenuta Bricco Asinari in Valle Asinari in the borough of San Marzano Oliveto.
Yield Per Hectare:	5.8 Tons per hectare
Grape Yield in Wine:	Approximately 65 litres every 100 kg of grapes.
Harvest:	From the 25th to the 30th of September, after careful selection and thinning in the vineyard and manual harvesting, into small perforated baskets with a capacity of 22 kg when the grapes are fully ripe.
Vinification:	Upon reaching the cellar the grapes are destemmed and crushed. Fermentation takes place at a controlled temperature of 28°C with regular plunging of the cap in stainless steel vats. Upon completion of fermentation, the wine is transferred to barriques made of Allier and Tronçais, where it undergoes malolactic fermentation.
Barrel Ageing:	For over 9 months in small barrels of different ages. The small barrels are made of medium toasted oak staves from the French Massif central area (Allier and Troncais).
Blending and Maturing:	Over 5 months before bottling.
Refining:	At least one month in the bottle.
Alcohol Content:	13.5% Vol.
Total Acidity:	6 g/l
Dry Extract:	28 g/l
Bottles Produced:	50,000
Cold Stabilising:	Takes place naturally in the winter following the harvest and any deposit should be considered natural.
Characteristics:	Purplish red coloured wine with violet hues, clear and not very transparent with arches that are quite close together. Intense, fine and persistent perfume with scents reminiscent of flowers (rose) and fruity notes. The wine is dry, warm and smooth to taste with a good structure and excellent harmonious quality, rich in sweet, velvety tannins. Elegant and well balanced with excellent persistence.

Serving Suggestions

It should be served at a temperature of between 18°C and 20°C and well accompanies fresh soft cheeses and red meat dishes.
It should be stored horizontally in a well ventilated area, away from light and at temperature below 16-18°C