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