In 1999, after the satisfactions given by the vinification of L’attesa, I decided to interpret Gutturnio in my own way.

The result was a very complex wine and the presence of Croatina gave it an exaggerated tannin.

So I bought a shot of French oak of 7 hl by Gamba where I could refine my interpretation of the Piacenza tradition.

This very fresh and fruity wine gives its best after several years of aging in the bottle, as it has a tannicity given by the Croatina that takes a long time before softening.

For a good tasting it is advisable to uncork at least a couple of hours before serving.

  • Grapes: barbera 60% Croatina 40%
  • Harvest: manual in box
  • Yield q/ha: 60
  • Yeasts: not selected
  • Maceration: about 25 days
  • Aging: vinification in steel, 12 months of 7 hl tonneaux
  • First vintage produced: 1999