Product details
Description
The Gutturnio Terrafiaba by La Tosa comes to life from the Piacenza hills of the municipality of Vigolzone, in Emilia Romagna.
It is produced with Barbera and Bonarda grapes, which stand on their skins for 6 days and are then sent to fermentation. The process ends with second fermentation in the autoclave and aging on its lees for several weeks.
Intense ruby red color, it expresses a lively bouquet made of hints of red fruit, such as cherry and raspberry. On the palate it is fine and elegant, highly drinkable.
Ideal with starters based on salami and typical first courses of Emilian cuisine.