Giorgi Spumante Crudoo

€10.50
+ -

Description

Details of wine

This is a natural product which has not undergone any clarification processes; it has not been filtered and conserves all of its original nutritional and organoleptic elements.

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Color

Giallo paglierino torbido.

Smell

Bouquet ampio elegante e persistente con spiccate note di frutta fresca, crosta di pane, mandarino, albicocca e vaniglia.

Taste

Armonico

Pairings

Ottimo da aperitivo, eccellente a tutto il pasto.

Details

Features

YEAR NV
VINES Chardonnay, Pinot Nero
TRAINING SYSTEM Guyot
ALCOL 12.00
FORMAT 0,75 L Standard
COLLECTED Manuale in Cassette, fine Agosto ? primi Settembre.

Details

Informations

TEMPERATURE 6-8
GROUND Calcareo ? argilloso.
REFINEMENT 12 mesi in autoclave su lieviti, travaso e imbottigliamento senza filtrazione.
PLANTS FOR HECTARE 4000
WINEMAKING Pressatura soffice, fermentazione.
PERLAGE Perlage fine e persistente.
RETURN HALF 60 q.

Details

Awards

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CELLAR

Name: Giorgi
Start-up year: 1870
Cultivated hectares: 50
Winemaker name: Matteo Olcelli
Address: Frazione Camponoce, 39A - Canneto Pavese (PV)
Web Site: www.giorgi-wines.it

The company "S.A.S. Giorgi & C." was born in 1875 and has seen three generations of winemakers. Featuring three large separate cellars for processing, packaging and storage of wines, has all equipped with modern machinery and sophisticated. The first, located in the hamlet Chizzoli House, has a capacity of about 20,000 q.li wine and inside we find the plants for the vinification of white grapes and red. The product obtained here is transported by tankers, in the second winery, located in the hamlet of Camponoce Canneto Pavese, headquarters of the complex where modern bottling line in addition to the administrative offices are located. The wine is bottled and packaged, in part that remains in the cellar and in part will be transported in the third, which was the old headquarters, located in the hamlet Vigalone. The company also has a fourth cellar, basement, which enjoys an ideal temperature for the second fermentation of sparkling wine and the aging of red wines.