1949 Gutturnio Colli Piacentini

Rossi Terre di Cuccagna

COLOUR: ruby red
BOUQUET: delicate, fruity with hints of red fruit (raspberry, blackberry)
ALCOHOL CONTENT: 12.5 % vol.
AGEING: four, five months in concrete tanks, fermentation in autoclave
SUGAR CONTENT: 5 g/l
FLAVOUR: dry, velvety, full-bodied, slightly tannic

Gutturnio is obtained by winemaking jointly the grapes Barbera (55%) and Bonarda (45%) harvested in late September. After being crushed, it undergoes traditional 5-6 days maceration where the must remains in contact with the skins and the seeds to get the classic ruby red color and its typical tannic taste.

When maceration is completed, the must is separated from the marc and fermentation can be accomplished. In the following spring a part of sweet wine is added as blending and then the wine is poured into the autoclave where the second fermentation takes place in order to obtain its natural effervescence. After this stage, the wine is filtered and bottled.