I vini prodotti
Gutturnio frizzante
Gutturnio superiore
Gutturnio riserva

This is a small family business situated in the council area of Ponte dell’Olio, near Piacenza. The professional “history” of the vineyard is short as it has only been bottling wine for sale in restaurants and wine shops since 1995. Previous to this the winery and vineyard Baracconefamily produced wine since the beginning of the 1900s on an amateur basis for friends. The name of the business derives from the Baraccone locality, in Folignano di Ponte dell’Olio, where for almost a century the ancient vineyard has operated and where the oldest vines are still found. In the Piacenza dialect, "Baraccone" means "fun fair", and it was in this very area that fairs were found in the past. From this old memory, a juggler has been chosen as the business symbol. The vineyard, situated in a picturesque area surrounded by hills overgrown with vines, is organised to accept wine enthusiasts. There are no fixed opening hours but it is best to book a visit to guarantee higher quality of service.

At present, 9.5 hectares are planted with vines, all located near the cellar. The oldest vines are 50 years old (planted by the present owner’s grandparents) and the youngest were planted in 2008. The grapes cultivated are those typical of the locality, mostly Barbera and Croatina (known locally as Bonarda) for the production of Gutturnio Doc. The company produces a small number of bottles, which it mostly sells, through agents and distributors, in the north of Italy. A quantity is always kept on site for direct sales. Are bottled and sold 4 wines: Zagaia (white) and three different types of Gutturnio DOC (sparkling, superiore and riserva).

Zagaia BaracconeZagaia
The name Zagaia comes from the old name for the vine which produces the grapes for this wine. It is a slightly sweet sparkling wine, with aromatic undertones and complex nose and flavour. This wine is a blend of 5 different grapes: Malvasia, which gives pleasant aroma and Chardonnay, which guarantees structure, constitute 70%; Ortrugo and Trebbiano add typical undertones and Greco offers elegance to the blend. The various grapes are harvested and fermented separately so that each maintains its characteristic properties. This wine is not aged in wooden caskets.
Particularly suitable with hors d'oeuvres, and fish and shellfish starters.
6,000 bottles produced.

Gutturnio sparkling BaracconeGutturnio Frizzante Doc
Produced from Barbera and Croatina grapes (locally known as Bonarda), this sparkling Gutturnio can be consumed in the summer following harvesting. Both grapes are gathered and fermented separately as they are varieties with different growing seasons and notably different charactaristics. Maceration of the skins takes a week. Once the fermation has been completed, malolactic fermentation begins. During the winter, the cold favours a lowering of the acidity typical of Barbera grapes. In Spring, once the wines have been mixed, refermentation in autoclave begins, thanks to the addition of sweet wine. Suitable with starters and flavoured meats.
15,000 bottles produced.

Gutturnio superior BaracconeGutturnio Superiore Doc Colombaia
An intermediate wine among the various types of Gutturnio DOC produced by the company. It is a still wine which can be consumed a year after harvesting but may also be aged for a number of years. Its name comes from the oldest family vines in the village of Folignano. Colombaia is macerated for 15 days with frequent punching down. After alcoholic fermentation comes malolactic fermentation to smooth off the rough edges typical of Barbera. Three months resting in barrels and at least 8 months in the bottle prepare the wine for autumn sale.
Very suitable with meat main courses and mature cheeses.  
15,000 bottles produced.

Gutturnio reserve BaracconeGutturnio Riserva Doc Ronco Alto
The name Ronco Alto is taken from the vineyard that produces the grapes for this wine. It is an old vineyard situated 400 m. above sea level which, thanks to the low quantity of grapes produced per plant, contributes an interesting nose and remarkable structure. Grape content is Barbera and Croatina (locally known as Bonarda) with a higher concentration of the former. Barbera contributes structure and acidity, Croatina adds pronounced tannin. The varieties are harvested at different times, and the wine making process is also carried out during different periods. Long maceration in steel vats, with frequent punching down is followed by malolactic fermentation. Most of the production is aged for a year in French Bordeaux oak barrels. After bottling, a further year in the cellar brings balance and elegance to the wine. Ronco Alto  has a fruity, aromatic nose followed by more mature, spicy undertones. The tannins provide acidity which make this an ideal wine to accompany succulent meat dishes
2,500 bottles are produced.