The D.O.C. wine that tells the story of the Piacenza tradition and the incredible union of the Barbera and Bonarda grapes.
Designation: Gutturnio D.O.C.
Grapes: Barbera 60%, Bonarda 40%
Yield: 75 hl/ha
Vinification technique: Pressed destemming followed by an 8 days maceration with daily replacements, malolactic fermentation at the end of alcoholic one. Refermentation before bottling.
Refinement: In steel
Colour: Brilliant ruby red
Scent: Vinous, fruity
Taste: Rounded, balanced in mouth
Produced bottles: 35000
Suggested parings: Fizzy Gutturnio is the red wine par excellence of the Piacenza tradition, ideal if tasted with Piacenza PDO cured meats such as salami, coppa and pancetta as well as Grana Padano and other cheeses. This wine also goes very well with traditional Piacenza first courses such as Pisarei and Fasò, as well as with white and red meats.
Service: Serve at 18°C