A Cru of about 2 hectares, planted in 2001 with Burgundian clones of great finesse. The small and compact bunches make it an elegant Pinot Noir with limited production.

Deep ruby red with typical garnet reflections. Complex aroma, wide with scents of rose and small red fruit, cocoa and balsamic hints. Taste: elegant sip, seductive in its velvety and very fine tannins. Good acidity that guarantees a considerable length in the mouth and a good aging in the cellar.

2018 - Guida Vitae Ais Italia 2021 - 4 Viti
2018 - Guida Viniplus Ais Lombardia - Rosa.

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: First courses with ragù, fresh pasta filled with meat, rare red meats and fresh goat cheeses.

Maturation: Vinification: Alcoholic fermentation in conical wooden vats. Malolactic fermentation in barriques during the spring. Ageing: One year in carefully selected French barriques of different origins. Subsequent aging in bottle for at least one year.