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Canalegrande
Barbera
+ Bonarda |
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Customer Service: 800-946-3329
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"You
can produce a cabernet anywhere but you can't
produce a wine like this somewhere else."
---
Daniela Rigamonti
This wine is produced from a blend
of hand-selected separately crushed and fermented
Barbera (60%) and Bonarda (40%) grapes. 
In
Emilia a cuvee of 55-70% Barbera and 30-45% Bonarda
is called 'Gutturnio'.
The wine derives its name from a silver cup ("gutturnium")
which was used to serve wine during Roman times.
This blend is the most ancient and most famous red
wine produced in the hills of Piacenza (Colli
Piacentini). |
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The
'Wine and Flavor Trail of the Hills of Piacenza':
David
Lynch, Babbo, NY:
"Be
sure not to miss the local red..., a blend
of barbera and bonarda...it is typically
a lush, meaty, gutsy red.
At Babbo,
I often recommend [this wine] with Mario's
Pappardelle Bolognese, for those who
really want to get into the regional Italian
spirit."
Patricia
Guy, Wines of Italy:
"Bonarda
Tasting Note: Ruby
with a purple sheen. It is lightly aromatic.
On the palate, the wine is soft, with an
amalgam of cherry and berry fruit flavors."
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