Description
Still rosé from Oltrepò Pavese, Lombardy, produced by Giorgi. A Pinot Noir that expresses the freshness and fragrance of the terroir. 0.75 L bottle, 12% ABV. Fresh and fragrant, with pronounced notes of golden delicious apple and hints of artemisia. A lively, harmonious wine, with lively vigour and a velvety texture, it embodies the elegance and passion of the Giorgi family, who have been producing quality wines since 1875. The must macerates on the skins for approximately eight hours. The resulting must ferments at a controlled temperature (18°C) in stainless steel tanks.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
- 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 Gerry Scotti Pumgranin Pinot Nero Rosè |
|---|---|
| Type | Rosé still |
| Denomination | Provincia di Pavia IGT |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Giorgi |
| Yield per hectare | 8,000 kg/hectare. |
| Production technique | The maceration with the skins lasts for about 8 hours. The must thus obtained is fermented at a controlled temperature of 18°C in stainless steel tanks. |
| Allergens | Contains sulphites |

