Among Piacenza’s DOC wines, one of the most renowned is certainly Gutturnio. Known in its sparkling table version, which goes well with local cured meats, Gutturnio is also vinified as a higher quality still wine.
Gutturnio Classico
It is obtained from the grapes of the Barbera and Croatina (locally called Bonarda) vines in the proportions of 55-70% and 30-45% respectively.
Gutturnio is ruby red in colour, brilliant of varying intensity, with a characteristic winy aroma and a dry or semi-dry, fresh, young, tranquil or lively flavour. Sparkling only in the Gutturnio type.
Served at the ideal temperature of 18°C, it goes well with soups and white meats.
The minimum total alcohol content is 12°.
Superiore and Classico Superiore
Obtained from Barbera and Bonarda grapes in the traditional proportions of 60% and 40%, respectively, with a maximum grape production per hectare of 10 tons and a wine yield not exceeding 70 hectolitres per hectare.
Gutturnio Superiore and Classico Superiore are deep ruby red in colour, with a slightly vinous aroma, full-bodied, dry, quiet, fine, with superior organoleptic characteristics and an alcohol content of at least 12 percent.
It is served at the ideal temperature of 19-20° C.
It goes well with cheeses and select red meats and pork.
The ‘Classico Superiore’ type must be released for consumption after 1 September of the year following the harvest.
Minimum total acidity: 5.0 g/l Minimum net dry extract: 22.0 g/l
Riserva and Classico Riserva
Obtained from Barbera and Bonarda grapes in the traditional proportions of 60% and 40%, respectively, with a maximum grape production per hectare of 10 tons and a wine yield not exceeding 70 hectoliters per hectare.
Gutturnio Riserva and Classico Riserva have an intense ruby red colour with a garnet background, a pleasing aroma, a dry, tranquil, harmonic flavour, and a minimum alcohol content of 12.5 percent.
Served at the ideal temperature of 20° C., it requires moderate oxygenation.
Aged for at least 2 years, of which 3 months in wooden containers starting from 1 October of the year the grapes are harvested, it is only produced in particularly fine vintages and retains its best qualities for over 3-4 years.
Ideal with game and savoury braised meats.
