SUPERIOR GUTTURNIO AND CLASSIC SUPERIOR GUTTURNIO
It’s obtained by “Barbera” and “Bonarda” grape varieties in the traditional proportion of, respectively, 60% and 40% with a maximum grapes production of 10 tonnes per hectare and a yield of wine not superior to 70 hectolitres per hectare. Superior Gutturnio and Classic Superior Gutturnio present an intense ruby red colour, a slightly winy, full-bodied, still aroma with superior organoleptic characteristic and an alcoholic content of at least 12% by volume. It is served at the ideal temperature of 19°-20° C. they go well with cheeses and selected red meats and pork. The typology “Classic Superior” has to be put in commerce only after the 1st September of the consecutive year of the grape harvest.
Total minimum acidity: 5,0 g/l. Dry minimum nett extract: 22,0 g/l.
(Translated by Laura Fugazzi)