Gutturnio Superiore DOC La Barbona is one of those wines that have the defect of creating a sort of addiction. When you try it, with the right accompaniment of Emilian delicacies, you cannot help but be enchanted. 55% Barbera and 45% Bonarda, after the pressing follows a maceration phase of about 2 weeks with daily pumping. Fermentation at controlled temperature and with selected yeasts, then ageing in barriques for a first and second passage for about 14 months. The result is a full-bodied wine, with character, where fruit alternates with more complex notes such as liquorice, chocolate and leather. A beautiful deep and intense ruby red colour. In the mouth it is powerful, but balanced. Good alcoholic thrust and sweet tannins.
The Azienda Agricola Il Poggiarello, pride of the Val Trebbia, represents the point of arrival (for now) of a long history of friendship and professionalism. It is 1882 and everything begins thanks to the meeting between Achille Ferrari and Antonio Perini. A lot of water has passed under the bridge since then. From year to year, harvest to harvest and, above all, from generation to generation, the original enterprise of the two friends has grown and consolidated. Today, the F&P Wine group, which also includes Il Poggiarello, comprises eight different brands. The production is deeply linked to the Emilian territory with a range of wines of great charm and personality. Today, three generations work together in the company. There is no doubt that the beautiful story of Achille and Antonio promises to be a very long one yet.
Emilia Romagna 
