Manufacturers

Gutturnio

 

The Gutturnio is wine "prince" of the province of Piacenza and the origin of the name of this nectar appreciated since ancient times (Pisone who was an enemy of Cicerone was accused by him to drink large quantities of nectar "Placentia") seems to be attributed to Gutturnium, the roman silver cup found in Croce Santo Spirito (Castelvetro Piacentino) in the bed of the river Po in 1878.

Production area
The production area of the grapes is divided into five districts Gutturnio sites Tidone Val, Val Luretta Trebbia, Val Nure, Chiavenna, Val Chero, Val d'Arda and Stirone.
The production area of the grapes for Gutturnio Classic is divided into three districts ancient sites in Val Tidone  Val Nure and valleys of the Chero and Arda.

Data sheet
The wine is made from grapes from the vines of "Barbera" 55 to 70%, and 'Croatina "(locally called" Bonarda ") from 30 to 45%.
color: ruby red of varying intensity
Aroma: vinous, characteristic
Taste: dry or sweet, fresh, young, quiet or lively
Minimum alcoholic strength by volume: 12.00%
Temperature: 18 ° C
There are different types in addition to the aforementioned and more common.

"Gutturnio frizzy"
Color: brilliant ruby red of varying intensity ';
Aroma: vinous, distinctive;
Taste: fresh, young,
Foam: evanescent
Minimum alcoholic strength by volume: 12.00% vol.

"Gutturnio superior" and "Gutturnio classic superior"
Color: ruby red;
Aroma: characteristic;
Taste: dry, quiet, fine, full-bodied;
Minimum alcoholic strength by volume: 12.50% vol.

"Gutturnio reserve" and "Gutturnio classic reserve"
Color: ruby red on the bottom shell;
Aroma: pleasant;
Taste: dry, quiet, harmonious, full-bodied;
Minimum alcoholic strength by volume: 13.00% vol.

Serving suggestions
Depending on the type, from the sparkling version to the classic reserve, you can enjoy various combinations:
-salami and appetizers (including cheese)
-pasta dishes and traditional white or tomato sauce
-meats (pork) and roasted - salam to be cooked
-game and braised
-hard cheese

 

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