Giorgi
Oltrepo Pavese Gran Cuvee Storica 1870 Metodo Classico Pinot Nero Brut 2020
| Denomination | DOC Oltrepo' Pavese Pinot Nero (vinif. Bianco) Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Minimum 36 months on the lees in the bottle; after disgorgement, the bottles remain in the cellar for at least another 6 months |
- Metodo Classico DOCG: 36 months on the lees, second fermentation in the bottle
- Grapes and origin: 100% Pinot Noir from Oltrepò Pavese, hills between 250 and 400 metres
- Aromatic profile: notes of sage, mint, apricot and vanilla; dry and velvety taste
- Limited edition: around 8,000 bottles, straw yellow colour and persistent perlage
- Serving and pairings: serve at 6–8 °C with starters, fish, cheese, veal and poultry
Description
What kind of wine it is
Giorgi Gran Cuvée Storica 1870 Brut is a sparkling wine made from Pinot Noir grapes, a true expression of the Oltrepò Pavese region. Crafted using the Traditional Method, it stands out for its dry, harmonious and velvety palate, supported by a significant structure. The aromatic profile blends elegant notes of sage, mint, apricot and vanilla. Visually, it displays an intense straw yellow colour, enhanced by a fine and persistent perlage that makes it perfect both as an aperitif and to elegantly accompany an entire meal.
Where it comes from
The grapes come from vineyards located in the Oltrepò Pavese, specifically on the hills of Montecalvo Versiggia, Santa Maria della Versa and Rocca De’ Giorgi. Situated between 250 and 400 metres above sea level, the vines benefit from optimal drainage. The calcareous-clay soils give the wine a marked firmness and rigorous precision on the palate. The continental climate, tempered by cool currents from the Ligurian Apennines, encourages a slow and steady ripening of the grapes, essential for creating sparkling wine bases of the highest quality.
How it is produced
The harvest is carried out by hand at the end of summer. In the winery, gentle pressing is used to extract only the free-run must, which ferments in stainless steel tanks at a controlled temperature. In spring, the secondary fermentation in the bottle begins, following the principles of the Traditional Method. The prolonged ageing of at least 36 months on the lees enriches the wine with remarkable structural complexity. After disgorgement, the sparkling wine rests for a further six months before being released, thus achieving its ideal balance.
History and Curiosities
The Gran Cuvée Storica 1870 celebrates the year the Giorgi winery was founded, a true gem of the Oltrepò Pavese. Produced in a limited edition of around 8,000 bottles, this label skilfully blends artisanal expertise and oenological innovation. This prestigious Metodo Classico has won over international palates, boasting illustrious accolades such as the Tre Bicchieri from Gambero Rosso and the Quattro Viti AIS. A refined interpretation of Pinot Nero, it is ideal for enhancing the most important celebrations with its elegant and timeless charm.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2020
4Italian Sommelier Association (AIS) guide
Tasting notes
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 Oltrepo Pavese Gran Cuvee Storica 1870 Metodo Classico Pinot Nero Brut 2020 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Oltrepò Pavese DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Giorgi |
| Story | History and Curiosities The Gran Cuvée Storica 1870 celebrates the year the Giorgi winery was founded, a true gem of the Oltrepò Pavese. Produced in a limited edition of around 8,000 bottles, this label skilfully blends artisanal expertise and oenological innovation. This prestigious Metodo Classico has won over international palates, boasting illustrious accolades such as the Tre Bicchieri from Gambero Rosso and the Quattro Viti AIS. A refined interpretation of Pinot Nero, it is ideal for enhancing the most important celebrations with its elegant and timeless charm. |
| Origin | Municipalities of Montecalvo Versiggia, Santa Maria della Versa, Rocca De’ Giorgi (Pavia) |
| Climate | Typically continental |
| Soil composition | Calcareous clay soils |
| Yield per hectare | 6,000–7,000 kg/hectare |
| Harvest | Late August and early September |
| Fermentation temperature | 18 °C |
| Fermentation | 36 months |
| Production technique | Metodo Classico (bottle fermentation) |
| Wine making | A gentle pressing is carried out, extracting only the free-run must. This is followed by static clarification. Fermentation at a controlled temperature (18°C) is initiated with the use of selected yeasts and takes place in stainless steel tanks. |
| Aging | Minimum 36 months on the lees in the bottle; after disgorgement, the bottles remain in the cellar for at least another 6 months |
| Residual sugar | 7.0 gr/L |
| Year production | 8000 bottles |
| Allergens | Contains sulphites |