Thanks to the disgorgement of the historic vintages, we can produce a great, complex and highly refined Classic Method sparkling wine.

Color: deep yellow with golden reflections. Fine and persistent perlage.
Aroma: complex with notes of bread crust, pastry cream and yellow fruit.
Taste: full, enveloping. It has a good structure and persistence.

In 1850, Count Augusto Giorgi di Vistarino was the first person to plant Pinot Noir in the Oltrepò, by importing the shoots directly from France and thus giving rise to the great sparkling wine tradition of the Oltrepò Pavese.

Since then the family has been carrying out a constant work aimed at enhancing the noble vine while respecting the territory and its vocation.

The Estate (with an extension of 826 hectares, of which 200 planted with vineyards and 100 of Pinot Noir) has a natural biodiversity, given by the organic alternation between vineyards and wooded areas, and a dry climate that represent the ideal context for the Pinot Noir.

Our range, in addition to Pinot Noir, is completed with red, white and rose wines, Charmat and Classic method sparkling wines and sweet wines.

An Estate, three centuries of history.

A universe of over 800 hectares of classic beauty, that has an extraordinary biodiversity and rich wildlife systems.
The beating heart is Villa Fornace, a splendid architectural example perfectly preserved, with the magnificent English garden that houses the orangery.
The recently renovated winery, the museum and the wine shop represent the tradition and modernity of the wine history of Rocca de’ Giorgi.

From the first year of activity up to the current generation represented by Ottavia Giorgi di Vistarino, the vision remains the same: to better interpret the noble grape variety by pursuing the highest quality while respecting the territory and its vocation.

Pairing Suggestions: It pairs well with goat cheese, lard and honey, oyster and gratinated scallops.

Maturation: The grapes, separately, are picked by hand in 20 kg boxes and are stored in the cold room at 10°C before the soft pressing. The free-run must of Pinot Noir (yield of 45%) is fermented in steel tanks at a controlled temperature, while the must of Chardonnay ferments in barrels and it stays there for 4 months. After the assembly, the base wine remains on the fine lees until the tirage which is carried out the spring after the harvest. It stays on the lees for at least 8 months. It ages for at least 6 months after the disgorgement. Dosage: not dosed