Punctatum Gutturnio Classico Riserva
Bordolese 0.75 l
Still red wine
Intense ruby red coloured wine
Wine with a complex scent that brings to mind plum liqueur with hints of spice, such as cloves and cinnamon
A wine with backbone, dry and possessed of a good body and pervasive nature, as well as a slightly bitter aftertaste and pleasant balance
Guida China Wine Awards
2007/2008 Annata 2004 Menzione d’eccellenza
Guida Emilia Romagna da Bere
2017/2018 Annata 2015 Menzione d’eccellenza
2019 Annata 2016 Menzione di Eccellenza
Network vinicolo tedesco
Annata 2004 Excellent Rate
Selezione vini Coup de coeur
Annata 2010 Mention
Gutturnio Wine Festival
Annata 2004 Riconoscimento alla qualità
Annata 2005 Riconoscimento alla qualità
Guida vini Vitae
Annata 2013 Menzione Eccellenza
|Full Name:||Gutturnio Classico Riserva Punctatum|
|Classification:||Gutturnio Classico Riserva DOC|
|Grapes:||68% Barbera, 32% Bonarda|
|Yeld:||7 tonnes per hectare|
|Annual Production:||4800 bottles|
|Total Dry Extract:||33,1 g/l|
|Serving Temperature:||20° C after at least 2 hours of aerating|
Gutturnio Classico Riserva “Punctatum” is an intense ruby red coloured wine, with a complex scent that brings to mind plum liqueur with hints of spice, such as cloves and cinnamon.
A wine with backbone, dry and possessed of a good body and pervasive nature, as well as a slightly bitter aftertaste and pleasant balance.
Towards the end of September, perfectly mature grapes are hand-picked, carefully selected and placed in small crates. Once in the wine cellar, they are destemmed, pressed and left to macerate for 11 days.
After the first rackings, the wine is left for a further 6 months in glass-lined concrete tanks and then aged for 15 months in 10 hl Slavonian oak barrels.
After bottling, the wine is aged once more for at least 6 months before sale.
The Barbera and Bonarda vineyards fall within the original Gutturnio Classico area, located in the Casa Benna estate, on the first hill of Castell’Arquato, in the province of Piacenza deep within the heart of Emilia.
They are grown according to the Guyot method and are on average 17 years old, favouring thin, highly suited soils made up of mostly iron-enriched clay with a light soil skeleton.