Giorgi
Giorgi Spumante Crudoo Rosé
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% 按體積 |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | The second fermentation occurs in pressurized stainless steel tanks during the following spring. The wine is left to mature on its yeasts for at least 12 months to guarantee optimal maturation. It does not undergo filtering before bottling, therefore the final product is slightly cloudy. This cloudy feature is the result of the natural presence of inactive lees. |
獎項
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91/100
One of the most prestigious wine guides in Italy.
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
03 - 05 years
- 創業年份: 1870
- 釀酒師: Andrea Bonfanti
- 生產的瓶子: 1.000.000
- 公頃: 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. 閱讀更多
| Name | Giorgi Spumante Crudoo Rosé |
|---|---|
| Type | Rosé charmat method sparkling wine |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% 按體積 |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Giorgi |
| Origin | Oltrepò Pavese (Pavia). |
| Yield per hectare | 8,000 kg/hectare. |
| Harvest | By hand, with crates between the end of August and the beginning of September. |
| Wine making | The grapes are then destemmed and crushed, the must is then left on the skins for about 8 hours. The must obtained is then fermented in stainless steel tanks at a controlled temperature of 18°C. |
| Aging | The second fermentation occurs in pressurized stainless steel tanks during the following spring. The wine is left to mature on its yeasts for at least 12 months to guarantee optimal maturation. It does not undergo filtering before bottling, therefore the final product is slightly cloudy. This cloudy feature is the result of the natural presence of inactive lees. |
| Allergens | Contains sulphites |
