Designation: Gutturnio Classico Riserva Colli Piacentini

Grapes: Barbera 60%, Bonarda 40%

Yield: 65 hl/ha

Vinification technique: Pressed destemming followed by 10 days of maceration with daily replacements, malolactic fermentation at the end of alcoholic one

Refinement: In medium-capacity Slavonian oak barrels, according to Italian tradition, so for at least 6 months in bottle

Strenght: 13.5°

Colour: Intense ruby red

Scent: Refined, intense of great complexity

Taste: Authoritative, with fairly soft tannins, good extract and great acid shoulder

Produced bottles: 13000

Service: Serve at 18/20°C