
Carlo Gancia, from a young age, was fascinated by how the skilled hands of his father was able to transform grapes into beautiful wine. It became his passion. He invented a recipe to improve the taste of Vermouth, a dessert wine very much in vogue at the time. He used Muscat as a base for the infusion of herbs. In the old town of Canelli, sprang up dozens of specialized companies. In 1897 he died, bequeathing the farm to his first son Camillo.
Presently, Gancia House is run by three representatives of the fifth generation: Edward, Lamberto and Massimiliano Vallarino Gancia. Since April 2008, it is managed by the new CEO, Paul Fontana. It has recently opened an office in Milan which is dedicated to conferences and exclusive events. Gancia is a journey throughout Italy with its wineries at Piemonte, Puglia and Sicily. Working in the hills, testing new methods of production, and creating a community of people around which to grow and craft wine form an unbreakable bond among the winegrowers and winemakers.
The Gancia winery is known for the passion for their land, respect for tradition and at the same time, innovation, research and extreme attention to quality, promotion and distribution of its products. Gancia had begun its activities in a corner of Piedmont and today it is recognized by the whole world.
Gancia has established a set of rules that cover the entire organizational structure and production. Each step is verified and documented, from process management to information for raw materials and packaging. Its specialties include Barolo Chinato, Grappa Classica and La Maison Lanson. The careful and meticulous work in the wineries makes these specialties elegantly unique and exclusive. No wonder The Spirits of Rossi Angera chose Gancia one of Italy’s finest winemakers.
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