Blend: Barbera 70%, Bonarda 30%
Alcohol Content: 12,5% Vol.
Serving Temperature: 18°C
Food Pairing: cold cuts appetizers, roasted meats and seasoned cheeses
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Gutturnio Doc Frizzante
Planting Density: 4000 plant/hectare
Pruning System: guyot
Altitude: 230-300 mt/above sea level
Type of Soil: clavey, calcareous
Harvest Period: end of September - beginning of October
Vinification: delicate contact on the skins for 8 days; natural re-fermentation in autoclave