Carlo Gancia and his brother Edoardo set up Fratelli Gancia in 1850. Having left Turin for Reims to learn the art of making sparkling wine a few years earlier, Carlo returned with the idea of creating the first Italian sparkling wine. His plan was to produce a sweetish sparkling wine made from the Moscato grape; at this time the world had yet to experience a commercially available dry Champagne.
Many of the grapes Gancia employ in the production of their sparkling wines are grown in the Monferrato and Langhe hills of Piemonte. The topography offers many diverse microclimates in which to grow different grape varieties; and as a result of the altitude, grapes ripen slowly preserving acidity levels while developing flavour.
Underground cathedrals: their historic cellars are located under the town of Canelli in the heart of the beautiful region of south Piedmont. Dug out of a porous volcanic rock called tuff, centuries ago, these make an ideal location for the ageing of sparkling wine. The temperatures in these cellars stay at about 12 to 14 °C all year round.
Gancia are one of the few wineries permitted to produce Prosecco outside of the Prosecco region in Veneto. These wines made from the Glera grape variety complement their portfolio of sparkling wines made from Moscato, Pinot Noir and Chardonnay.