Type: still Gutturnio Superiore
Location: Bacedasco Basso, municipality of Vernasca (PC), Italy, 200-250 m.a.s.l.
Grape variety: 55% Barbera + 45% Croatina
Vine training: Guyot and Cordon methods
Soil: clay
Sunlight: East-West
Harvesting: mechanical
ABV: 12.5%
Winemaking: destemming and light crushing of the grapes; fermentation at controlled temperature with selected yeast in stainless steel tanks (fermentini) for 6-7 days
Refining: six months in stainless steel tanks and two months in bottle
Color: ruby red, with purplish hues
Aroma: opulent, fruity, gently zingy
Taste: dry, hearty, with graceful tannins
Pairing: Piacenza local cuisine, including pisarei e fasö (handmade pasta with tomato sauce and borlotti beans), tortelli (ricotta and herb ravioli), braised meat
Best served at: 18°C / 65°F
