An elegant red, with delicate notes of woodsy spices, dried flowers and wild herbs serving as an enticing thread that winds through macerated black cherry and dried fig flavours. Long and fresh, with creamy tannins providing fine definition through the minerally finish. Pinot from the Pernice Cru Vineyard area in the Municipality of Rocca de’ Giorgi, with a beautiful light ruby color and an intense bouquet.
92 POINTS WINE SPECTATOR
90 POINTS R. VECCHIONE WINE CRITICS
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: Game, mushrooms, mature cheeses and roast meats.
Maturation: Vinification: Alcoholic fermentation in conical wooden vats. Malolactic fermentation in barriques during the spring. Aiging one year in carefully selected French barriques of different origins. Subsequent aging in bottle for at least one year.
