The History of Gutturnio

Like so many Italian wines, Gutturnio also boasts noble and distant origins. In fact, it seems that Lucio Calpurnio Pisone , a leading politician of the 1st century BC, codified its production in Roman times. C. First quaestor, then builder, then consul, he was none other than the father-in-law of Julius Caesar: his daughter, Calpurnia, became the third and last wife of the Emperor. The mother, on the other hand, was from Piacenza, and the story of Gutturnio can be traced back to this detail to Lucio Calpurnio Pisone, whose passion for wine, moreover, was widely ridiculed by Cicero in his “In Pisonem”, a speech in which the The orator railed against the political choices of Piso who, in response, decided his exile, in 54 BC. C.

In more recent times, the name Gutturnio returns only in 1938 , on the proposal of the oenologist Mario Prati , inspired by the discovery, a few decades earlier (in 1878) of a large silver cup, the “gutturnium”, on the Piacenza banks of the Bit. The following year, in 1939, the name Gutturnio finally ended up for the first time on the label of a bottle of wine . It becomes, in 1967, one of the first Doc of Italy , and the disciplinary that regulates its production is from the same year, indicating, in the following years, the various types: Gutturnio Classico, Gutturnio Classico Riserva, Gutturnio Classico Superiore, Gutturnio Frizzante , Gutturnio Riserva and Gutturnio Superiore, all, however, produced from two grape varieties symbol of Piacenza, Barbera and Croatina .

The vines

But let’s go and discover, from an exquisitely ampelographic point of view, the two main grape varieties of Gutturnio , as mentioned, Barbera and Croatina.
Let’s start with Barbera , one of the five most widespread indigenous varieties in Italy, present almost in every region, but also among the fifteen most planted varieties in the world. The origin of its name is not clear, but the first area of diffusion is without major doubts in the Monferrato , even if today Barbera rhymes with Piedmont and Lombardy . According to the historic Piedmontese winemaker Pietro Ratti it is probably linked to the word “barbarian” , but that of Barbera is a jagged history , no trace of it until the eighteenth century, as recalled by Ian d’Agata in his “Native Wine Grapes of Italy “ .

Barbera is linked to the contemporaneity of Italian wine, for better or for worse, especially the Piedmontese one, and if in the 2000s it lost something in terms of popularity, at least in Italy, the USA seem to have fallen in love with it, even if it had arrived in California. already around 1880. It has a medium-large pyramidal cluster , compact , medium-small ellipsoidal and (ie oval) berries and dark color . It gives a wine, citing the National Register of Vine Varieties of the Ministry of Agriculture, with an intense ruby red color, vinous aroma; adequate alcohol content (11.7%), good body, moderate acidity, balanced and round taste, persistent.

Croatina , on the other hand, is intrinsically linked to Lombard viticulture , more specifically to Oltrepo Pavese , and in particular to Bonarda. Known since the Middle Ages, it probably originates from the Rovescala area, in Lombardy , and we owe the first official description to the botanist Giorgio Gallesio , in 1831 . Not one of the easiest varieties, with irregular yields and great sensitivity to vine diseases, such as downy mildew , it still enjoys great resistance to powdery mildew , it is still widespread today in Lombardy, Piedmont and Emilia Romagna . From a visual point of view, it has a large, conical, winged, compact cluster, the berries are spherical and of medium size, and the wine produced, if in purity, is drinkable and generally ready to drink.

Organoleptic characteristics

  • color : bright ruby red of varying intensity.
  • aroma : vinous and characteristic.
  • flavor : dry or sweet, fresh, young, calm or lively

The combinations

Given the different declinations, it is quite difficult to indicate a typical combination for Gutturnio: if in the still types (Gutturnio Classico, Gutturnio Classico Riserva, Gutturnio Classico Superiore, Gutturnio Riserva and Gutturnio Superiore) it is with meat, from boiled meats to roasts, through braised meats and grilled meats , in its sparkling version (Gutturnio Frizzante) gives its best alongside cheeses, cured meats and first courses of the Piacenza tradition, such as salami, coppa and pancetta Dop, but also anolini di stracotto , tortelli con la coda and the even more typical ones pisarei and fasö .

Gutturnio wines from our cellar