A Cru of almost 2 hectares at 400 meters above the sea level, exposed to South/South-West, from which a wine with a complex bouquet and an enveloping body comes from, deep ruby red with typical garnet reflections. Aroma: Complex aroma, wide with scents of violet and small red fruit, roasted coffee and cocoa. Great integrity of the fruit. Taste: elegant, full-bodied, with intact and evident fruit, balanced with a pleasing mineralogy and a long and spicy finish.
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: The grapes are picked by hand in 20 kg boxes, they are manually selected and then they carry out a maceration at a controlled temperature. The maceration continues until the end of the fermentation at temperatures between 28 and 30 °C. The wine ages in French oak barrels. The malolactic fermentation takes place in barrels during the spring. Then the wine is bottled and aged in bottle for one year.
