Andrea Capussotti

Coming Up

At Gancia in Canelli, Andrea Capussotti works as technical director in sparkling wine, where the brief is control, timing, and restraint. His own rule for the cellar is direct: “Our secret is in the respect of the raw materials with minimal interventions in the cellar.” That sets the register for the work itself: protect what the fruit gives, keep the cellar hand light, and let the method do only what it must.

Where They Are Now

As technical director of Gancia, Andrea Capussotti sits inside a house that has to hold continuity and change at the same time. He frames that balance plainly: “We have the chance to live in a company that looks to the future and also respects the guidelines of the founders.” In sparkling wine, that kind of alignment matters. The work depends on keeping the structure of the house intact while still making room for present-day conditions and decisions. For secondary fermentation, Capussotti names two conditions that have to be in place before anything else: strength and temperature control. The base wine has to be able to carry the process under higher alcohol, and it has to do so at low temperatures, between 11-15 degrees Celsius. Those are not ornamental details; they are the working parameters that govern whether the fermentation can proceed cleanly and steadily. In his terms, the cellar is a place where the result is built through measured conditions rather than force. Taken together, those choices point to a technical style built on discipline, not display. The emphasis stays on the raw material, on the limits it brings, and on the minimum intervention needed to move it through process. That approach puts the craft first: watch carefully, intervene sparingly, and keep the method aligned with what the wine can support.

Signature

Andrea's signature wines include Cuvée 18 Mesi Rosé Brut and Piemonte Cuvée 18 Mesi Brut. The names themselves signal the measured, deliberate style associated with his work, with aging and structure woven into the very identity of the wines.

In Their Words “Secondly, it must be capable of carrying out secondary fermentation at low temperatures (between 11-15 degrees Celsius).” “Firstly, it must be strong enough to be able to carry out secondary fermentation at relatively high alcohol levels.”