Spumante "CRUASE ROSE'" Metodo Classico GIORGI
| Sommeliers Punktzahl | 90/100 | 2025 |
| 2 Bicchieri gambero rosso |
|
2018 |
| 4 Grappoli AIS |
|
2018 |
| Weinkellerei | GIORGI |
| Bezeichnung | Spumante "CRUASE ROSE'" Metodo Classico |
| Rebsorten | 100% Pinot Nero |
| Alkoholgehalt | 12,50% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | PV/8184 |
| Weinkellereigebäude | Giorgi - Canneto Pavese (PV) - Frazione Campo Noce, 39/A |
| Bottle size | Standard bottle |
| Combination | Warm fish appetizers, Aperitif, Mussels, Crustaceans, White Meat, Fresh cheese, Tartare-fish carpaccio, Sushi-sashimi |
| Region | Lombardy (Italy) |
| Style | Light and fresh |
| Wine list | Spumante |
One of the most famous winery of Lombardy produces this great DOCG sparkling wine. The production zone is the traditional one, Oltrepò Pavese. This wine is produced with 100% Pinot Noir grapes, cultivated in the famous areas of Montecalvo Versiggia, S. Maria della Versa and Rocca de Giorgi, whose lands are located between 250-400 meters on the sea level on soils rich of limestone and clay. The vineyard produces 70 quintals per hectare. After the harvest, usually planned between the end of August and the beginning of September, the grapes are submitted to a light soft pressing that extract only the free-run must. The fermentation follows, managed at a controlled temperature of 18°C in steel containers. In the next spring the wine is bottled with the “tirage” method and then it is aged for 36 months. After the disgorging the bottles rest other 6 months in the cellar.
Features of this sparkling wine Cruase Rosè
This wine shows a pink colour with amber shades and refined perlage. The perfume is rich, fresh and long, with hints of sage, mint and apricot. Its taste is dry, harmonious and smooth, with a long final characterized by fruits.
Recommended food pairings while tasting this sparkling wine produced by Giorgi
Highly recommended for happy hours and for every type of meal. It has to be served at 7°C in a high, tapered wine glass that preserves the perlage.
