Gutturnio Colli Piacentini

Gutturnio is a wine obtained from the joint vinification of Barbera (55%) and Bonarda (45%) collected in late September.

After being pressed, the grapes undergo a traditional maceration 5-6 days where the must remains in contact with the skins and seeds to obtain the classic ruby red color and the typical tannins of this wine. Once the maceration is finished, the must is separated from the marc and left to finish alcoholic fermentation.

In the spring after the harvest, the blend is made with a part of sweet wine and then it is transferred into the autoclave where the fermentation takes place to obtain the natural effervescence. At the end of this phase the wine is filtered and bottled.