Type: Colli Piacentini DOC Gutturnio
Varietal: Barbera 60% – Bonarda 40%
Barbera (traditional): Medium cluster of piramidal shape, tends to be compact, winged (150-200 gr). Medium berry, ellipsoidal; skin covered with a slight powdery veil, intense blue colour, thin but consistent.
Bonarda (traditional): Small cone-shaped cluster, very slightly winged, irregular and loose-packed (150-250 gr); Small berry, round, very sweet; skin covered with a slight powdery veil, often rather tough; slightly tannic, black colour.
Vinification: Fermentation in steel vats, with both native and selected yeasts
Ageing: Three months in steel followed by four months in the bottle
Analytical data: total acidity 5.85 g/l – dry extract 26.0 g/l
Colour: dark ruby red with shades of violet, uniform clean colour, glycerine (5.5-5.8 g/l)
Aroma: intense, excellent aromatic and spicy notes; excellent hints of violets and Modena cherries, good olfactory acidity, excellent aroma balance
Flavour: pleasantly fruity, notes of cherries and morello cherries, fresh, full-flavoured, with an excellent flavour balance; perfect acidity and pH (3,3); dry taste
Sensorial qualities: pleasing, well-rounded, pervasive; structure of the wine of medium-high density, very good integrity and overall balance; pleasant nose-palate harmony
Serving: 14 – 16 °C (summer), 16 – 18 °C (winter); high round glass, closed tulip form
Pairing: An easy to pair wine, goes well with starters, first and second courses with meat, flavourful seafood. Very good with barbecued and grilled meats, local and traditional dishes.