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Gancia Prosecco

Non-Vintage Sparkling Wine from Prosecco, Italy
    11.5% ABV
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    3.2 6 Ratings
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    3.2 6 Ratings
    11.5% ABV

    Winemaker Notes

    This sparkling is made from the best selection of Glera grapes coming from the Prosecco area. Production takes place between Friuli and Veneto, in the area of the Prosecco di Treviso. After 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.

    Critical Acclaim

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    Gancia

    Gancia

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    Gancia, Prosecco, Italy
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    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 and author of the first official regulations for the production of the very first Italian Classic Method, the same method still utilized today. It is to those same experiments and intuitions of 150 years ago that the Gancia range of today owes its present success.

    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 Worldwide markets.

    Prosecco

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    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra brut” styles, incorporating higher levels of residual sugar, are quite popular, however.

    Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    YNG167842_0 Item# 145971