Gutturnio is the signature red of the Colli Piacentini, the hills rising from the Po plain towards the Apennines in the province of Piacenza, at the far western end of Emilia-Romagna. The area spreads across the Tidone, Trebbia, Nure and Arda valleys, with municipalities such as Ziano Piacentino, Castel San Giovanni, Vigolzone, Castell'Arquato and Carpaneto Piacentino. For years Gutturnio was a style within the Colli Piacentini DOC; in 2010 it became an independent DOC. Vineyards cover about 1,001 hectares, with an output of 75,440 hectolitres.
Barbera and Bonarda
The regulations require 55 to 70% Barbera and 30 to 45% Croatina, which in the Piacenza area is called Bonarda. Barbera brings acidity and fruit, Croatina colour, softness and tannin. Minimum alcohol is 12%.
Frizzante, Superiore and Riserva
The most traditional Gutturnio is frizzante: a lively red to drink young, made for Piacenza cooking. The Superiore is still and is not released before 1 April after the harvest; the Riserva ages for at least two years, six months of it in cask. Superiore and Riserva may carry the Classico mention, reserved for the historic area already defined in the decree of 9 July 1967.
In the glass Gutturnio is deep ruby, with aromas of cherry, blackberry, violet and spice; the frizzante is fresh and fruity, the Riserva more structured, with notes of prune and tobacco.
At the table
Gutturnio is the wine for Piacenza cured meats, coppa, pancetta and salame, and for traditional dishes: pisarei e fasö, tortelli con la coda, anolini in broth, boiled meats and picula ad caval. The Riserva suits red meat and aged cheeses. Across the regional border, on the same hills, lies the Oltrepò Pavese, with its reds from Barbera and Croatina.
