Gutturnio "Cresta al Sole"

Gutturnio Cresta al Sole comes from a single vineyard and is aged in wooden casks. Color: intense ruby red Food Pairing:  Emilian pasta dishes: Anolini in brodo, tagliatelle with meat sauce, porcini mushrooms cooked in oil with garlic and parsley, mature cheese and red meat.

Production Area:  Zaino (PC) – near Pozzolo Piccolo and  Martina Vineyards:  South- western exposure Soil:  Calcareous - clay Altitude:  250 meters above sea level Training system:  Simple Guyot Planting Density: 2900 vines/hectare Yield:  6.5 tons/hectare Harvest:  from the 20th of September to the 5th of October

Vinification: Barbera and Croatina grapes have different ripening times and the selected grapes are fermented separately in steel vats for 2-3 weeks, at 20° with punching down twice a day. After fermentation and blending, the wine is racked into small oak casks where it remains for at least 12 months. Then it is bottled and matured in the cellar for at least 12 months.