Gutturnio

Nestled in the hilly areas south of Piacenza, Gutturnio DOC is a distinguished red wine produced in the Emilia Romagna region of northern Italy. As one of Italy’s earliest DOC-designated wine regions, recognized in 1967, Gutturnio wine remains a regional specialty with a long history of winemaking. The Colli Piacentini region boasts evidence of viticulture dating back to 2000 BC, with fossilized vine roots and grape seeds excavated from the area. The name 'Gutturnio' is derived from the gutturnium, a Roman silver jug used for serving wine, underscoring the area's ancient winemaking heritage. The hills and clayey soils of this part of Italy offer an ideal environment for cultivating Barbera and Bonarda vines, which are used to produce Gutturnio wine. Appreciated around the world for its unique style and long history, Gutturnio embodies the rich viticultural traditions and peculiarities of the Piacenza hills, offering a versatile wine experience for all occasions.

This guide provides wine enthusiasts and travellers with insights into a region notable for its deep roots, unique character, and historical significance within the Italian wine landscape.

Explore the terroir that defines Gutturnio, the harmonious blend of two red grape varieties, distinctive wine styles, dedicated wineries, and sustainable practices shaping its future. If Barolo is the CEO of Italian reds, Gutturnio is the brilliant founder waiting to be discovered.

Overview of the Region

Gutturnio DOC is a subregion in the province of Piacenza, at the western edge of Emilia-Romagna, bordered by Lombardy, Piedmont, and Liguria. The Colli Piacentini region is located at the western end of Emilia-Romagna and was designated as a Denominazione di Origine Controllata (DOC) in 1967. Influenced by neighbouring Piedmont and Lombardy, the Piacenza hills impart a unique flavour profile. The Colli Piacentini DOC includes several smaller DOCs, with Gutturnio being the only main sub dedicated to red wine production. The DOC label serves as a mark of origin and quality, helping consumers identify the wine's provenance and characteristics.

Centred around Ziano Piacentino, the production zone spans 17 hillside communes across the Val Tidone, Val Nure, and Val d’Arda valleys. The Colli Piacentini DOC covers 9,000 acres (3,600 hectares) of hilly terrain, with vineyards planted on the rolling hills leading up to the northern slopes of the Apennine Mountains. Despite sharing latitude with the Langhe in Turin, this area is warmer and drier. Gutturnio accounts for nearly 25% of Colli Piacentini’s output, producing over 4 million bottles annually, yet remains underrepresented in mainstream wine media.

Initially part of Colli Piacentini DOC, Gutturnio gained standalone DOC status in July 2010. Its name derives from the gutturnium, a Roman silver cup used for communal wine drinking, reflecting the region’s ancient tradition.

Key Statistics

The Gutturnio DOC—one of Italy’s earliest recognized denominations—spans roughly 1,087 hectares across the rolling hills of Emilia-Romagna. With altitudes ranging from 150 to 450 meters above sea level, the vineyards benefit from sunny days, cool nights, and refreshing hillside breezes that preserve acidity and enhance bright fruit flavors. These conditions yield around 890,000 cases annually, produced by numerous wineries across more than 17 communes. Established in 1967 and granted standalone DOC status in 2010, Gutturnio’s balanced climate and distinctive terroir give its wines their hallmark freshness and lively character.

• Vineyard Area
  • ~1,087 hectares / ~2,685 acres (2017)
• Annual Production
  • ~890,000 cases (2017)
• Altitude Range
  • 150–450 m / 490–1,475 ft above sea level
• Average Annual Rainfall
  • ~794 mm / ~31 inches
• Average Annual Temperature
  • ~12.2 °C / ~54 °F
• Number of Wineries
  • Multiple producers across 17+ communes
• DOC Status Granted
  • 1967 (one of Italy’s first DOCs)
• Elevated to Standalone DOC
  • July 2010

The climate—with sun-soaked days, cool nights, and fresh hillside breezes—preserves acidity and enhances vibrant fruit, giving Gutturnio its signature freshness and lively character.

History of the Subregion

Gutturnio’s viticultural roots date back to 2,000 BC, as evidenced by fossilized vine roots and Bronze Age grape seeds found at Castione Marchesi and Alseno. Etruscans and Celts introduced pruning techniques and wooden barrels, establishing early winemaking traditions in the Piacenza hills.

During Roman times, Lucius Calpurnius Piso, Julius Caesar’s father-in-law and a native of Piacenza, was famed for his devotion to local wines, as noted by Cicero in In Pisonem. The sentiment “the pure wine of Piacenza gladdens the spirit” endures.

Monks of the Abbey of San Colombano preserved viticulture through the Middle Ages, advancing grape cultivation and barrel aging. Late 14th-century regulations aimed to reduce wine fraud and maintain quality.

In 1938, oenologist Mario Prati proposed blending Barbera and Croatina and named the blend "Gutturnio," after the Roman gutturnium. By 1967, Gutturnio became Italy’s seventh DOC wine.

Environment and Sustainability

Gutturnio’s hillside vineyards and leading estates in Emilia-Romagna emphasize sustainable, low-impact viticulture. Organic farming, native-yeast fermentations, minimal sulphur use, and natural cover crops support healthy soils and lower inputs. Producers like La Stoppa, Luretta, Torre Fornello, and Casa Benna also protect surrounding forests and biodiversity, showing that sustainability here is a long-standing tradition rather than a modern trend.

• Organic farming: La Stoppa (certified 2008), Luretta (AIAB/ICEA certified), Torre Fornello (biological).
• Low-intervention winemaking: native yeast fermentations, minimal sulphur, gravity-fed cellars.
• Biodiversity: La Stoppa maintains 28 hectares of forest alongside vineyards; Casa Benna avoids herbicides, manages vegetation mechanically, and recycles vine cuttings.
• Natural cover cropping promotes soil fertility without synthetic fertilizers.

Sustainability here is tradition, not trend—preserving vineyards since the Bronze Age.