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Gutturnio DOC at a Glance
What it is: Piacenza’s signature red wine—a Barbera + Croatina blend that can be joyfully frizzante (lightly sparkling), confidently Superiore, or seriously age-worthy as Riserva
Where: The Colli Piacentini hills south of Piacenza, in Emilia-Romagna—four main valley systems (Val Tidone, Val Trebbia, Val Nure, Val d’Arda)
Signature grapes: Barbera (55–70%) + Croatina (30–45%) (Croatina is often labeled as “Bonarda” locally)
Main styles:
- Frizzante (lightly sparkling, the most “local table” expression)
- Superiore (still, deeper, more structured)
- Riserva (aged, complex, cellar-worthy)
- Classico versions (from the historic core area)
Signature character: Sour cherry + blackberry fruit, violet, lively acidity, and a savory, meal-friendly finish
Typical price: €10–20 (frizzante/everyday); €18–35 (Superiore); €25–50+ (Riserva)
Perfect for: Salumi boards, pasta nights, trattoria meals, and anyone who wants an Italian red that behaves like a white at the table (hello, frizzante)
What Is Gutturnio DOC?
What if northern Italy’s most versatile food wine isn’t from Piedmont or Veneto—but from the hills just south of Piacenza?
If you think Emilia-Romagna is all Lambrusco fizz and pasta paradise (both true), Gutturnio DOC is the revelation: Piacenza’s flagship red that can be lightly sparkling and dangerously drinkable, or still and surprisingly serious, depending on the bottle.
Gutturnio is also one of those wines that feels lived-in. It belongs on a table next to coppa, salame, tortelli, and warm bread. It’s not trying to be a trophy bottle. It’s trying to make your meal better—and at that mission, it excels.
The secret is the blend:
- Barbera brings the spine: bright acidity, sour cherry energy, and that “keeps going back for another bite” food-pairing power.
- Croatina brings the body: darker fruit, color, softness, and an easy, crowd-pleasing roundness.
The result is a DOC that can swing from frizzante fun to Riserva seriousness without losing its identity: a deeply local, table-first red from Piacenza’s hills.
Why Gutturnio Matters Right Now
Gutturnio fits exactly where Italian wine culture is heading.
The “fresh over heavy” shift
More drinkers are chasing wines that are:
- fresh instead of overpowered
- food-driven instead of “sip-alone”
- regional instead of international
- value-forward instead of luxury-priced
Gutturnio checks every box—especially in frizzante form, where acidity and gentle sparkle make it feel almost white-wine refreshing.
The frizzante renaissance (beyond Lambrusco)
Lightly sparkling reds are having a moment because they’re casual, flexible, and absurdly good with food. Gutturnio frizzante belongs in that conversation—drier and darker than many Lambruscos, and often more “red-wine” in structure while still keeping the lift.
The discovery factor
As prices climb for Barolo, Brunello, and top Chianti, wine lovers are exploring lesser-known northern DOCs with real tradition. Gutturnio offers serious quality—especially in Superiore and Riserva—at prices that still feel like a small miracle.
History & Name: The Roman “Gutturnium” Connection
Gutturnio’s name carries a story that feels perfectly Italian: wine, history, and a little legend.
The name comes from the gutturnium, a Roman wine vessel associated with banquets and communal drinking. In local telling, the discovery of a Roman-era silver vessel helped cement the name “Gutturnio” as a symbol of Piacenza’s ancient wine culture—an origin story that makes the wine feel less like branding and more like inheritance.
But whether you treat it as legend or historical footnote, the meaning is clear: Gutturnio is meant for conviviality—wine that belongs at the center of a table, not on a pedestal.
Piacenza’s “quietly great” wine culture
Piacenza sits at a crossroads: close to Lombardy and Piedmont, anchored by the Po Valley, and backed by Apennine foothills. For centuries, the surrounding hills built an agricultural identity—vineyards, orchards, livestock, and a food culture that treats wine as part of daily rhythm, not occasional luxury.
This is why Gutturnio feels so natural with food. It was made for the cuisine of its home: cured meats, rich pasta, roasted meats, and long lunches that blur into evening.
Where It’s Made: Colli Piacentini’s Four Valleys
Gutturnio DOC comes from the Colli Piacentini, the rolling hills south of Piacenza. This isn’t flat Po Valley wine country—it’s a patchwork of slopes, exposures, and valley breezes that keep fruit fresh and aromatics alive.
The four main valley personalities
1) Val Tidone (westernmost)
Often a touch warmer and riper, producing Gutturnio with fuller dark fruit and softer edges—great for plush, satisfying Superiore.
2) Val Trebbia (central-west)
Known for balance and structure: bright acidity with a savory backbone. Many classically proportioned, age-capable wines come from Trebbia-influenced sites.
3) Val Nure (central-east)
Cooler pockets and higher sites can emphasize lift and perfume—excellent territory for frizzante that feels crisp, violet-scented, and snack-friendly.
4) Val d’Arda (easternmost)
A transitional zone that often splits the difference: balanced fruit, steady structure, and versatile wines that can work as frizzante or still styles.
Why hills matter in the glass
- Diurnal swing (warm days, cooler nights) helps keep Barbera’s acidity lively
- Airflow supports healthier fruit and cleaner aromatics
- Mixed soils and exposures create diversity: some wines lean plush, others lean taut and mineral-edged
- Food-first balance stays consistent: freshness + fruit + structure without heaviness
The “Classico” clue
When you see Gutturnio Classico, it signals the wine comes from the historic core of the denomination—often a quiet marker of tradition and terroir focus. If you’re choosing between similar bottles, “Classico” is a useful nudge toward regional identity.
The Grapes: Why Barbera + Croatina Works
Gutturnio is a masterclass in blending: not a compromise, but a design.
Barbera (55–70%): the spine
Barbera contributes:
- high natural acidity
- sour cherry / red-fruit drive
- food-pairing power (it cuts fat and lifts rich dishes)
- freshness that prevents “dark-fruit heaviness,” even in riper years
Croatina (30–45%): the body
Croatina brings:
- deep color (that gorgeous ruby-purple hue)
- blackberry / black cherry richness
- softer, rounder tannins
- a gentle wild-berry character that fills out Barbera’s leaner frame
The result: balance and versatility
That blend ratio is why Gutturnio can do three different things under one DOC:
- Frizzante: acidity + bubbles = refreshment
- Superiore: fruit + structure = depth without weight
- Riserva: body + acidity = aging potential without losing lift
Croatina = Bonarda? (the label confusion)
In parts of northern Italy, Croatina is often called “Bonarda.” That’s normal in Piacenza—and confusing everywhere else. The key point for buyers: on many Piacentino labels, “Bonarda” doesn’t mean a separate grape; it often refers to Croatina.
Winemaking & DOC Rules (In Plain English)
Gutturnio isn’t one single style—it’s a family of styles with a shared DNA.
Frizzante
Lightly sparkling and typically released young. The best versions feel like “red aperitivo”: bright fruit, gentle bubbles, and a savory snap that’s unreal with cured meats.
Superiore
Still (no bubbles), with more structure and depth. Often the best entry point if you want a “serious red” that still drinks easily.
Riserva
Aged longer and built for complexity. This is where you find leather/tobacco/spice notes and a more layered, slow-meal personality.
Why the category system matters
It gives you a map:
- Frizzante = freshness and immediacy
- Superiore = depth and versatility
- Riserva = patience rewarded
Tasting Notes: What Does Gutturnio Taste Like?
Gutturnio Frizzante (best young: 0–2 years)
Aromas: sour cherry, wild strawberry, red currant, violet, a dusting of black pepper
Palate: usually dry (sometimes a whisper of softness), bright acidity, gentle tannins, and a lively bubble lift that makes it dangerously easy
Finish: clean, savory, “snap” finish that begs for salumi
Best described as: the red you drink like a white
Serve: lightly chilled (about 12–14°C)
Gutturnio Superiore (best: 1–6 years)
Aromas: blackberry, plum, cherry compote, dried herbs, violet, subtle spice
Palate: medium-bodied with more structure than frizzante; still food-first, never over-extracted
Finish: longer and darker-fruited, often with a pleasant bitter-cherry edge
Best described as: weeknight red that gets impressive with the right dish
Serve: 16–18°C
Gutturnio Riserva (best: 3–15+ years, depending on producer)
Aromas: dried cherry, prune, fig, leather, tobacco, forest floor, baking spice; sometimes cedar/vanilla if oak is more present
Palate: fuller and layered; acidity stays alive (thank you, Barbera), keeping the wine from feeling heavy
Finish: savory, complex, “meal-lengthening”
Best described as: Piacenza’s serious red—without the serious price tag
Serve: 18°C, consider a short decant (20–40 minutes)
When to drink it: aging timeline
| Style | Best drinking window | Aging potential |
| Frizzante | 0–2 years | Not meant for aging |
| Superiore | 1–6 years | Up to ~8 years (best producers) |
| Riserva | 3–12 years | 10–20+ years (top bottles) |
Food Pairing: This Is Where Gutturnio Becomes Magic
Gutturnio is a food amplifier.
Pairing logic (why it works)
- Barbera’s acidity cuts fat (salumi, pork, aged cheese)
- Croatina’s softness keeps tannins friendly (pasta, roast chicken, sausage)
- Frizzante bubbles lift richness (fried foods, creamy sauces, charcuterie boards)
What to eat with each style
Frizzante: coppa and salame, mortadella, fried appetizers, pizza, pasta with tomato sauces, Parmigiano/Grana-style cheeses
Superiore: ragù, grilled pork, tortelli with butter and sage, roasted vegetables, mushroom dishes
Riserva: braised meats, stews, aged cheeses, slow-cooked Sunday-lunch dishes
Where to Buy & Pricing (and What to Search)
Gutturnio is still better-known in northern Italy than abroad, but availability is improving.
Typical prices
- Frizzante: €10–20
- Superiore: €18–35
- Riserva: €25–50+ (top estates can go higher)
Shopping tips
- Search multiple terms: “Gutturnio DOC”, “Gutturnio Classico”, “Colli Piacentini Gutturnio”
- If you love Lambrusco, start with frizzante—but choose drier, quality-focused producers
- If you want a dinner red that can do everything, choose Superiore
- If you want a bottle with real aging and complexity, go Riserva (and don’t be afraid to decant)
Top Gutturnio DOC Producers to Know
Gutturnio ranges from cheerful everyday bottles to genuinely impressive reds. These are producers you’re likely to encounter and learn from:
Widely available & consistently reliable
Luretta – Often a benchmark name for Colli Piacentini. Their approach tends to be clean and precise, making them a strong first stop for understanding what modern Gutturnio can look like.
Cantina Valtidone (co-op) – A classic way to taste “local table Gutturnio” at fair prices. Cooperatives like this are often the backbone of regional wine culture—especially for frizzante.
Cantina Sociale di Vicobarone (co-op) – Another important cooperative presence, typically emphasizing traditional, straightforward bottlings that taste like the zone.
Quality-focused estates (seek out for Superiore/Riserva)
Il Poggiarello – Known for more terroir-aware, structured wines. A good hunting ground for Superiore and Riserva bottles with a step up in depth.
La Tosa – Often associated with more ambitious, age-worthy expressions—worth seeking for Riserva styles when you want complexity rather than just freshness.
Local wildcard tip
If you’re in Piacenza, ask for Gutturnio frizzante by-the-glass at trattorias. Many of the best bottles never travel far—and the “perfect version” is often the one poured with a plate of salumi.
Gutturnio Comparisons (Quick, Useful, Real-World)
Gutturnio vs. Lambrusco
Choose Gutturnio frizzante if you want:
- a darker, more “red-wine” feel
- acidity-driven refreshment with softer sparkle
- salumi-and-pasta pairing power without sweetness
Choose Lambrusco if you want:
- more overt fizz and party energy
- a broader range from bone-dry to sweet
- a more “sparkling-first” identity
Gutturnio vs. Barbera d’Asti
Choose Gutturnio Superiore/Riserva if you want:
- Barbera’s acidity plus more body/roundness
- darker fruit and softer tannins from Croatina
- a slightly more rustic, trattoria-driven vibe
Choose Barbera d’Asti if you want:
- a more single-variety, Piedmont-focused expression
- potentially higher prestige pricing and broader global distribution
Vintage & Cellaring Guide (Simple and Practical)
You don’t need a complicated chart to enjoy Gutturnio—just a few rules of thumb:
- Frizzante: buy the freshest vintage you can find; drink within 1–2 years
- Superiore: excellent from release through about year 5; top bottles can go longer
- Riserva: don’t rush it—often best starting around year 3–4 after harvest, then for a decade or more
If you’re unsure, pick Superiore for dinner this week, and Riserva for a slow-meal weekend (or a short cellar experiment).
FAQ (Featured-Snippet Friendly)
- What is Gutturnio DOC?
Gutturnio DOC is a red wine from the Colli Piacentini hills south of Piacenza in Emilia-Romagna. It’s made from a blend of Barbera and Croatina and can be produced as frizzante (lightly sparkling), Superiore (still), and Riserva (aged). - Is Gutturnio sparkling like Lambrusco?
Some Gutturnio is lightly sparkling (frizzante), but it’s typically gentler than many Lambruscos. Gutturnio also comes in still Superiore and aged Riserva versions, so the DOC ranges from casual fizz to serious, structured reds. - What grapes are used in Gutturnio?
Gutturnio is made from Barbera (about 55–70%) and Croatina (about 30–45%). Croatina is often labeled as “Bonarda” locally, which can confuse shoppers, but it commonly refers to the same grape in this area. - What does Gutturnio taste like?
Gutturnio usually shows sour cherry and blackberry fruit, violet aromas, lively acidity, and a savory finish. Frizzante versions are fresher and more drinkable; Superiore is deeper and structured; Riserva adds aged notes like leather, tobacco, and spice. - Where is Gutturnio made?
Gutturnio DOC is produced in the Colli Piacentini hills south of Piacenza, across four main valley areas: Val Tidone, Val Trebbia, Val Nure, and Val d’Arda. These hills help preserve freshness and create diverse styles within the DOC. - How long can Gutturnio age?
Gutturnio frizzante is best young (1–2 years). Superiore often drinks well for 2–6 years. Riserva can age 5–15 years, with top producers reaching 20+ years while still keeping Barbera’s signature freshness. - What’s the difference between Gutturnio Classico and regular Gutturnio?
Gutturnio Classico comes from the denomination’s historic core production area. It’s often a useful quality clue, especially for Classico Superiore and Classico Riserva, which tend to signal tradition, terroir focus, and more serious winemaking intent. - What food pairs best with Gutturnio?
Gutturnio is built for food. Frizzante is perfect with salumi, fried foods, and pasta. Superiore works with ragù, grilled pork, and mushrooms. Riserva pairs best with braised meats, stews, and aged cheeses. - Is Gutturnio good value?
Yes. Many excellent bottles cost €10–35, and even Riserva often stays under €50. It’s one of northern Italy’s best-value DOCs for drinkers who want acidity, food pairing, and real regional character without luxury pricing.
CTA for Audience Engagement
Have you tried Gutturnio frizzante (the “drink-it-like-a-white” version) or a serious Riserva?
- Drop a comment with the producer you loved (or the bottle you’re hunting).
- If you’ve been to Piacenza, tell us what you ate with it—because with Gutturnio, the pairing is half the story.
Want more under-the-radar Italian DOCs that overdeliver on value? Subscribe to Drink Italian for weekly “what to drink next” guides.
Have fun to learn more about Italian Wines and Spirits! Explore also the non-alcoholic beverages
Send us an email if you want to suggest edits, or if you are looking for more info, at
cheers@drinkitalian.com
If you are in the mood for a good book, you can try:
– The Modern History of Italian Wine by Walter Filipputti
– Hidden Gems of Italy: An Insider’s Secret Formula To Find Top-Class Italian Wines At Value Prices And Taste La Dolce Vita by Tony Margiotta
Additionally, you can discover the other wines from Emilia Romagna.
