Castello di Luzzano, Romeo Gutturnio Riserva, 2017
Gutturnio takes its name from a round Roman jug once used for serving wine in this part of Emilia-Romagna—a reminder that these hills have been making wine for millennia. Castello di Luzzano sits at 270 meters elevation on the border between Emilia-Romagna and Lombardy, owned by the Fugazza family for nearly a century. Romeo is named for a skilled vintner and gardener who worked these vineyards generations ago. The blend pairs Barbera's bright acidity (60%) with Bonarda's juicy fruit (40%), the region's classic combination. Grapes are hand-harvested and fermented separately before blending. The result is fruit-forward with a slightly funky edge—honest wine from an ancient tradition. The Colli Piacentini's marl, clay, and sandstone soils contribute structure without heaviness.
Castello di Luzzano, Romeo Gutturnio Riserva, 2017
Gutturnio takes its name from a round Roman jug once used for serving wine in this part of Emilia-Romagna—a reminder that these hills have been making wine for millennia. Castello di Luzzano sits at 270 meters elevation on the border between Emilia-Romagna and Lombardy, owned by the Fugazza family for nearly a century. Romeo is named for a skilled vintner and gardener who worked these vineyards generations ago. The blend pairs Barbera's bright acidity (60%) with Bonarda's juicy fruit (40%), the region's classic combination. Grapes are hand-harvested and fermented separately before blending. The result is fruit-forward with a slightly funky edge—honest wine from an ancient tradition. The Colli Piacentini's marl, clay, and sandstone soils contribute structure without heaviness.
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Gutturnio takes its name from a round Roman jug once used for serving wine in this part of Emilia-Romagna—a reminder that these hills have been making wine for millennia. Castello di Luzzano sits at 270 meters elevation on the border between Emilia-Romagna and Lombardy, owned by the Fugazza family for nearly a century. Romeo is named for a skilled vintner and gardener who worked these vineyards generations ago. The blend pairs Barbera's bright acidity (60%) with Bonarda's juicy fruit (40%), the region's classic combination. Grapes are hand-harvested and fermented separately before blending. The result is fruit-forward with a slightly funky edge—honest wine from an ancient tradition. The Colli Piacentini's marl, clay, and sandstone soils contribute structure without heaviness.
