Description
Top Zero is produced with a cuvée obtained by assembling the wines of the best vintages derived from the best vineyards.
Awards

Perlage

Perfume

Color

Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years

- Start up year: 1870
- Oenologist: Andrea Bonfanti
- Bottles produced: 1.000.000
- Hectares: 35
The Giorgi family has always firmly focused on the entire production chain: from the grape to the bottle, laying the foundations from the beginning to realise their grand project of creating a significant wine company. This project became a reality as early as 1970, when the brothers, Gianfranco and Antonio, built a second winery, modern and technologically very advanced, in Canneto Pavese.
With the construction of the third winery in Camponoce, Giorgi finally achieved national consecration in the 1980s, with a sales network of 80 representatives and a presence in the best restaurants and wine shops nationwide.
Today Giorgi Vini exports to 59 countries worldwide, has more than 160 agents in Italy, and has won the most important international and national awards (Three Glasses by Gambero Rosso and Five Bunches sommelier). In addition, Giorgi proudly represents Oltrepò Pavese in Italy and the world. Read more


Name | Giorgi Top Zero Nature Spumante Metodo Classico |
---|---|
Type | White classic method sparkling wine pas dosé |
Denomination | VSQ |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 100% Pinot Nero |
Country | Italy |
Region | Lombardy |
Vendor | Giorgi |
Origin | Canneto Pavese (Pavia). |
Yield per hectare | 6,000-7,000 kg/hectare. |
Harvest | With boxes towards the end of August. |
Wine making | In stainless steel tanks, fermentation occurs at a controlled temperature of 15°C. A small part of the must is fermented in French oak barriques. |
Aging | The liqueur de tirage is carried out the following spring, and the bottles are aged for a minimum of 80 months. Only topping up with the same wine is carried out during the disgorging phase. |
Allergens | Contains sulphites |