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Gutturnio
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Classification: DOC (Denominazione di Origine Controllata- Controlled Denomination of Origin)
Colour: red, brilliant ruby tones
Areas of production: the five areas of Val Tidone, Val Nure, valleys of the Chero and Arda, Valtrebbia and Val Chiavenna, in the province of Piacenza
Minimum alcohol content: 12%; 12.5% for the Superior Gutturnio and Reserve
Species of vine: Barbera from 55 to 70% and Bonarda from 30 to 45%. For Classic Gutturnio, Barbera 60% and Bonarda 40%. |
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The wine-making traditions of the hills of Piacenza date back to Etruscan times, even though eating grapes were already cultivated in this area in prehistoric times. Gutturnio's ancestor, Kilkevetra, was also appreciated by the Romans, so much so that Pliny included it among the eighty best wines in Italy. During the Renaissance the wines of Piacenza appeared on the tables of Popes, noble houses - from the Sforza to the Visconti - and artists of great fame: Michelangelo Buonarroti loved them to the point of never being without them.
Gutturnio, so-called because of the archaeological find near Piacenza of a "gutturnium", a silver goblet or cup from Roman times, is an important addition to the table: its intense colour already reveals its clean, slightly sweet taste, which makes it harmonise perfectly with the culinary traditions of the Piacenza region. The vines which produce it are Barbera and Bonarda, which came to the hills of Piacenza from the Piedmont.
There is a distinction between Gutturnio and Gutturnio Classico, both also rated 'superior' and 'reserve': the first can vary from Dry to Sparkling, the second can be found Dry and Still. Served at around 16-18°C in a tulip-shaped glass for red wine (for the Superior and Reserve versions it is advisable to decant one hour before use and use balloon-shaped glasses), both Gutturnio and Gutturnio Classico are excellent with vegetable soups, pasta with tomato or meat sauces and roast white or red meats and pork.
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