Designation: Gutturnio Classico Riserva D.O.C.
Grapes: Barbera 60%, Bonarda 40%
Yield: 60 hl/ha
Vinification technique: Pressing followed by 10 days of maceration with daily replacements, malolactic fermentation at the end of alcoholic one
Refinement: In medium-capacity Slavonian oak barrels and in tonneau for two years, followed by two months in bottle.
Colour: Intense ruby red
Scent: Refined, intense and complex
Taste: Authoritative, with fairly soft tannins, good extract
Produced bottles: 4500
Service: Serve at 18/20° C