Our interpretation of this autochthonous wine enhances the freshness of Barbera and the bouquet of Croatina giving rise to a fresh, soft and fragrant wine, with strong territorial roots but with a modern drink. bright and deep red. Aroma: complex, characterized by hints of blackberry, plum, violet and a light roasting. The taste is fresh but at the same time enveloping with a good gustatory 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 braised meats, polenta and mushrooms.
Maturation: The grapes, together in the same vineyard, are picked by hand in 20 kg boxes and put for a night in the cold room at 10°C. The next morning the bunches are destemmed, the berries are selected by optical sorting and then gently pressed. The crushed grapes are loaded into steel fermenters by gravity, without the use of pumps. After a cold maceration (10°C) of 48 hours, the alcoholic fermentation begins with regular punching down for about 14 days. Subsequent the wine ages 12 months party in 5-hl steel tanks and partly in 15-hl oak barrels.