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