Gutturnio Superiore Colto Vitato del Cicotto Romagnoli: from a special terroir
The Gutturnio Superiore DOC Colto Vitato del Cicotto by Cantine Romagnoli is a still red wine.
It is born from the precious Barbera and Croatina grapes, coming from vineyards characterized by a “special terroir”. This wine, once the grapes are pressed and fermented, ages in barrique for 12 months.
The result is a red wine with an intense red color and a consistent flavor, typical of the Gutturnio Superiore DOC Romagnoli, which enhances the unique characteristics of the grapes used.
The alcoholic power of this wine blends in the finish of wood and licorice, and makes it a perfect match for first courses, red meats and aged cheeses, typical products of Piacenza.
It is an excellent pair for Piacenza PDO cured meats: Coppa, salame and pancetta.
Cantine Romagnoli was founded in 1857 as an agricultural reality, and since the mid-1900s it has been producing wines at the gates of the Val Nure. The Gutturnio Superiore Colto vitato del cicotto is just one of the many wines produced by Romagnoli winery. Try the other wines of the Cantine Romagnoli range on our shop
Grape variety: Barbera 55% Croatina (Bonarda) 45% .
Structure of the ground: Calcareous, medium textured soil tending
to a sandy soil.
Trees disposal: 3600 Trees/Ha.
Pruning: Simple guyot.
Serving temperature: 18°C.
Alcoholic strenght: 14% vol.
Bottle: Bordeaux bottle 0,75 liters.
Production: 50 Q.li/Ha.
Winemaking: After the pressing, the grape is macerated for 14 days
with daily pumping over.The fermentation is made with selected
yeasts at a temperature of 28°-30°C. After this there’s a passage in
barrique of first and second step, for 14 months. Then there’s the
assemblage, a light clarification and final filtration.
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