Designation: Gutturnio Superiore D.O.C.

Grapes: Barbera 60%, Bonarda 40%

Yield: 7 hl/ha

Vinification technique: Pressed destemming followed by an 8 days maceration with daily replacements, malolactic fermentation at the end of alcoholic one

Refinement: In steel

Strenght: 12.5°

Colour: Brilliant ruby red

Scent: Vinous, fruity

Taste: Velvety, rounded, balanced in mouth

Produced bottles: 20000

Service: Serve at 18°C