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"Diacono
Gerardo 1028"
Gutturnio Riserva
Doc Colli Piacentini |
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The grapes come from
the estate vineyards in the commune of Ziano Piacentino, and
in particular from Localitˆ Fornello, where the terroir
conditions (that crucial combination of soil, site and microclimate)
are excellent. This DOC red wine is born of a blend of Barbera
and Bonarda, whose limited and selected yields enhance the quality
of the wine. It takes its name from an ancient document recording
how a certain Deacon Gerardo bequeathed the lands at Fornello
to a noble family in the year 1028, a date which marked the
beginning of the history of Fornello as a small feudal estate.
The harvest takes place in October. Only the best bunches are
selected and hand-picked and each variety is then processed
separately. The grapes are de-stemmed, soft pressed and then
pumped into small stainless steel tanks, where they ferment
with their skins at a controlled temperature ranging between
28° and 30°. Maceration takes an average of 20-25 days to allow
for a thorough separation of juice from skins. The juices thus
obtained are mixed; part of the wine finishes fermenting in
small oak barrels and part in big French oak casks, where it
stays for 19 months, the oak adding balance and flavour to the
bouquet. The wine is then aged in bottle for at least five months
before it can be sold. The result is a wine of great character
and long life, which can only improve with time.
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| Grape
varieties |
Barbera 60% - Bonarda
40% |
| Year
of Planting |
1970 |
| Training
system |
Low Gujot |
| Soil |
Mixed |
| Average
yield per hectare |
60 tonnes |
| Altitude |
200 m. above sea-level |
| Alcohol
degree |
14° |
| Sensory
notes |
Very deep and dark ruby with a garnet tinge
Sensuous nose, rich and complex bouquet with overtones of
sweet violets, summer berries and spices on a lingering plummy
aroma
Dry, well balanced taste with soft tannins which give the
wine its special distinction
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| Serving
temperatures |
Serve at 18°-20°C.
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