Golden yellow color and fine and persistent perlage. The aroma is aromatic, with hints of exotic fruit, sage and honey. Sweet, fruity, very balanced taste, reminiscent of the grapes of origin.
*The label for this wine has recently changed. Customers may not receive the label image featured above. Specific labels cannot be requested.
Wilfred Wong of Wine.com
COMMENTARY: The Gancia Asti Dolce rises above the competition. TASTING NOTES: This strongly effervescent wine offers aromas and flavors of apple and flowers. Enjoy its sweet and smooth finish as wine by itself or with medium-sweet desserts. (Tasted: June 29, 2020, San Francisco, CA)
In 1850, the Gancia family founded their winery surrounded by beautiful vineyards in Canelli, Piedmont. It was there that Carlo Gancia produced the first Italian sparkling wine, applying the techniques he had learned in Champagne, France. By 1870, Gancia sparkling wine was well-established and became an official supplier to the Royal House of Savoy. A distinctive feature of the winery is the cellars--also called Underground Cathedrals for their incredibly beautiful architecture. Dug out of tufo soil, they maintain the cool steady temperatures perfect for making and storing wine.
It is said of Gancia, "Born in Italy, before Italy." The House of Gancia has existed before the country of Italy was formed and has grown over the past 170 years to become one of the most well-known and respected brands in Italy. Gancia sparkling wines are such a common part of family celebrations in Italy that the brand has come to symbolize the beauty and tradition of the Italian family.
Today, Gancia creates exceptional sparkling wines, vermouths, and liqueurs. Gancia is respected worldwide, having won multiple awards in Italy and beyond for their exceptional products.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.
Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino and Dolcetto, which can be bottled varietally or blended into Barbera.
Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.