Discover the top 100 best wines of Gutturnio of Colli Piacentini as well as the best winemakers in the region. Explore the varietals of the wines that are popular of Gutturnio and the best vintages to taste in this region.
Historic DOC of the Colli Piacentini (Emilia-Romagna, 1967): signature blend of Barbera (55-70%) and Croatina known as Bonarda (30-45%) in red — bright ruby robe, signature vinous aromas of cherry, red fruits and a floral rose touch, dry or semi-dry palate balancing Barbera's edge with Bonarda's sweetness. Still, signature frizzante or Superiore versions. Northern slope of the Ligurian Apennines, royal pairing with charcuterie and local pasta.
Supple, fruity reds with an intense ruby robe, smooth tannins and a moreish palate of signature red fruits (cherry, raspberry), plum, blackfruit, spices and floral notes (violet). Often vinified as frizzante (lightly sparkling) as Bonarda dell'Oltrepò Pavese DOC, a festive and popular profile. Grown in Oltrepò Pavese DOC and Colli Piacentini DOC. Native Italian grape of Lombardy, not to be confused with Piedmontese bonarda.
wines from the region of Gutturnio go well with generally quite well with dishes of beef, pasta or veal such as recipes of fricandeaux german style, pasta with mushroom sauce or sauté of pork with carrots and potatoes.
On the nose in the region of Gutturnio often reveals types of flavors of red fruit. In the mouth in the region of Gutturnio is a powerful.
