THE WINE

The Gutturnio Riserva  “La Barbona”  from the Poggiarello winery is part of a new line called “I volti” (the faces); according to the winery, some wines remain imprinted in the memory, like a face: wines that have a personality equal to the personality of a person and, when drinking them, you can remember atmospheres, looks and smiles.

We are in Val Trebbia near Piacenza in Emilia Romagna; the winery was founded thanks to two families who have continued their philosophy for five generations; all grapes are certified organic and the wine production follows the dictates of tradition.

THE WINEMAKING

After harvesting, the selected grapes go to the cellar, where they are pressed and left to macerate for about forty days before the fermentation phase. The must ferments using only selected yeasts in stainless steel tanks at a controlled temperature between 24 and 26°C. The refinement occurs in first and second-passage oak barrels, where the wine rests for about fourteen months. After assembly, the wine is filtered, bottled and left for a few more months in the cellar before being released onto the market.

THE TASTING

Intense ruby ​​red with deep reflections. The aroma is elegant and complex with pleasant hints of ripe fruit such as plum, cherry and raspberry that leave room for leather scents and toasted puffs to close with spicy notes and
chocolate sensations. Full-bodied and extremely well-balanced on the palate, this Gutturnio Riserva from the Il Poggiarello winery is a wine with silky and well-integrated tannins; the finish is long and persistent and pleasantly balsamic.

FOOD PAIRINGS

It pairs well with red meat, game and  hard cheeses. Try it with a wild boar roast.

THE AWARDS

– Luca Maroni 96/100
– Decanter silver medal

THE WINERY

Il Poggiarello winery is located in Val Trebbia among the Piacenza woods. This company is part of the Cantine 4 Valli group founded by the Ferrari and Perini families; they have been writing the history of wine in Piacenza since 1882. The winery has grown over the years but is still family-run today. We have now reached the fifth generation…. keep reading