WTN: Gutturnio, Marchesi Spinola, 2000

[Alberto]

It's my first WTN post, be kind please...

This wine is made up by Barbera (55-70%) and Bonarda (30-45%) grapes, and draws his name from a silver wine cup (gutturnium) discovered in a Roman archeological site nearby Piacenza in Emilia.

12% ABV

Deep ruby with purple shadows, shows light fizz when poured which disappears quckly. Some sediments on the bottle. Barbera nose of berries, geranium, lacquer, humus and tar, with a fair wood presence which gets bigger over the fruit with aeration. Medium but quite chewy body with fresh, lightly honeyed red fruit flavours, acidity and very little tannins. The finish has a sligtly green/stemmy note and stone fruits with again some oak influence as well.

Nice.

Paired with a simple dish of boiled musetto (a sort of large tender sausage made with chopped pork head flesh) and stewed Savoy cabbage, thin sliced speck and Vajont cow cheese from Friuli.

Cheers,

Alberto