'Vignamorello' Gutturnio Superiore Doc 2018
La Tosa
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The area where the Gutturnio appellation originates is characterized by hilly terrain with diverse climates. They can be windy in the valleys and on the hill spurs most exposed to sea currents or sheltered and well exposed to the sun, but with greater humidity, in the orographic depressions. The Piacentini hills have been cultivated with vines since ancient times, first by the Paleoligurians and then by the Etruscans and the Romans, whose tradition and knowledge of viticulture came from Greece. Between the 4th and 2nd centuries B.C., people from Gaul brought their knowledge of vine cultivation and a new method of storing wine: the wooden barrel, which was sturdier than terracotta especially during transportation. In Roman times Cicero also spoke of Piacenza wines, and it was at that time that the "gutturium," the large glass made especially for drinking wine, was first forged. In later centuries Piacenza wines were exported to France and were drunk by Pope Paul III Farnese and Michelangelo, and in the 16th century they reached Spain. In recent times a red wine from Piacenza was awarded as among the best national products at the 1911 Turin International Exposition.
Dark purple red. Aromatic herbs, resin notes, graphite, red fruits, flowers. Intense, mineral, soft, fresh, spicy notes.
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Argillloso-limoso
Between 20 and 40 years old
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Guyot, casarsa
3300-5000 strains per hectare
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Late September, early October
Fermentation in temperature-controlled stainless steel with 12-15 days maceration on the skins. Aged in first and second passage barriques for 6 months, then 10 months in bottle. No filtration or clarification.
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