Giorgi
Giorgi winery is the largest private company in Oltrepò Pavese with 1,500,000 bottles of wine produced annually. It is currently run by brothers Fabiano, production managers, and Eleonora, with the collaboration of their father Antonio. The winery of the Giorgi Brothers has three cellars in Oltrepò Pavese. The first is situated in the hamlet Casa Chizzoli and inside we can find the plants for the vinification of white and red grapes. The product obtained here was carried into the second cellar in the village of Camponoce di Canneto Pavese, headquarters of the complex where, in addition to modern bottling chain, are located the administrative offices. The wine, bottled and packaged, in part remains here and part is transported in the third cellar, 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. However, in addition to quantity, the substance of Giorgi was to be able to produce wines that would reflect the special features and wealth of the territory.
Giorgi winery is the largest private company in Oltrepò Pavese with 1,500,000 bottles of wine produced annually. It is currently run by brothers Fabiano, production managers, and Eleonora, with the collaboration of their father Antonio. The winery of the Giorgi Brothers has three cellars in Oltrepò Pavese. The first is situated in the hamlet Casa Chizzoli and inside we can find the plants for the vinification of white and red grapes. The product obtained here was carried into the second cellar in the village of Camponoce di Canneto Pavese, headquarters of the complex where, in addition to modern bottling chain, are located the administrative offices. The wine, bottled and packaged, in part remains here and part is transported in the third cellar, 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. However, in addition to quantity, the substance of Giorgi was to be able to produce wines that would reflect the special features and wealth of the territory.
