Il Garrito – Sparkling Gutturnio

Son of the Emilian tradition of sparkling red wines, which has no equal in the world, Garrito is born from the happy meeting of Barbera and Bonarda (Croatina) that compensate each other creating an excellent balance.
In the heart of autumn, when the bunches of grapes reach the peak of their ripeness, we begin our annual ritual: the harvest.
Each bunch of Il Garrito is picked and selected manually with care and meticulous attention, celebrating the gift of nature and the fruit of a year’s work.
Placed in small crates, the bunches are taken to the cellar, where the magic continues.
The bunches are delicately destemmed and pressed, and placed in a special barrel called Fermentino, starting a six-day fermentation, at a controlled temperature, during which, thanks also to the expert pumping over, the fruity aromas are released from the grapes, and transferred to the wine.
When the residual sugar is low, fermentation is stopped by cooling the wine.
The secret of its sparkling spirit lies in the Charmat-Martinotti method: after a meditative rest in steel tanks, Il Garrito begins the second fermentation, transforming the residual sugar into the bubbles that give it its vivacity.
At the end of the second fermentation, the Garrito is filtered and bottled.

Il garrito celebrates the joyful circling of swallows, which gather in the courtyard of Casa Benna on summer afternoons to prey in flight on woodworms of the Anobium Punctatum species that, now adults, emerge from the woodshed where the bundles of vidarò rest, often emitting a chirp of appreciation. This joyful chirp, combined with the elegance and vivacity of swallows, recalls the vivacity and pleasant fizz of a glass of Gutturnio just poured.