Guttarolo
Cristiano Guttarolo in 2004 decided to fulfill his greatest desire, which is to produce wine. Originally from Campania, for several years he learned all the techniques of the trade from one of the greatest exponents of the world of artisanal wines, Antonio De Gruttola of Cantina Giardino. A few years later, he embarked on his adventure in the Apulian heart of the Murge plateau, starting from an ancient farmhouse located about 400 meters above sea level in Gioia del Colle. The area immediately intrigues Cristiano because it presents unique conditions: incessant ventilation, good altitude, and karst soils rich in limestone rocks. Thus, he dedicates himself to the vineyard and wheat, managing a total area of 40 hectares, of which 6.5 are exclusively dedicated to the cultivation of vines. His approach is based on a craft philosophy that aims to respect the environment and nature, in order to give rise to wines of great expressiveness that retain all the vitality and expressiveness of the place.
The vineyards of Guttarolo, cultivated in the Apulian bush-trained style with very low yields, surround the winery and are planted with the most typical grapes of the area: Primitivo (which here in the heights, compared to Salento, acquires a pure and crystalline class), Susumaniello and Negroamaro for reds and Verdeca and Trebbiano for whites. During cultivation, no herbicides or synthetic products and phytosanitary treatments are used, only copper, sulfur, and green manure, in accordance with biodynamic practices. In the winery, fermentation occurs spontaneously through indigenous yeasts without temperature control accompanied by long macerations on the skins. Cristiano likes to experiment, and thus in the winery alongside the steel containers used for aging, there are also terracotta amphorae, used to produce some red wines.
low, surround the winery and are planted with the most typical grapes of the area: Primitivo (which here in the heights, compared to Salento, acquires a pure and crystalline class), Susumaniello and Negroamaro for reds and Verdeca and Trebbiano for whites. During cultivation, no herbicides or synthetic products and phytosanitary treatments are used, only copper, sulfur, and green manure, in accordance with biodynamic practices. In the winery, fermentation occurs spontaneously through indigenous yeasts without temperature control accompanied by long macerations on the skins. Cristiano likes to experiment, and thus in the winery alongside the steel containers used for aging, there are also terracotta amphorae, used to produce some red wines.excellent freshness. Wines that are always different and never the same as themselves, which on one hand show thickness and substance, while on the other hand impress with freshness and surprising drinkability.Cristiano Guttarolo in 2004 decided to fulfill his greatest desire, which is to produce wine. Originally from Campania, for several years he learned all the techniques of the trade from one of the greatest exponents of the world of artisanal wines, Antonio De Gruttola of Cantina Giardino. A few years later, he embarked on his adventure in the Apulian heart of the Murge plateau, starting from an ancient farmhouse located about 400 meters above sea level in Gioia del Colle. The area immediately intrigues Cristiano because it presents unique conditions: incessant ventilation, good altitude, and karst soils rich in limestone rocks. Thus, he dedicates himself to the vineyard and wheat, managing a total area of 40 hectares, of which 6.5 are exclusively dedicated to the cultivation of vines. His approach is based on a craft philosophy that aims to respect the environment and nature, in order to give rise to wines of great expressiveness that retain all the vitality and expressiveness of the place.
The vineyards of Guttarolo, cultivated in the Apulian bush-trained style with very low yields, surround the winery and are planted with the most typical grapes of the area: Primitivo (which here in the heights, compared to Salento, acquires a pure and crystalline class), Susumaniello and Negroamaro for reds and Verdeca and Trebbiano for whites. During cultivation, no herbicides or synthetic products and phytosanitary treatments are used, only copper, sulfur, and green manure, in accordance with biodynamic practices. In the winery, fermentation occurs spontaneously through indigenous yeasts without temperature control accompanied by long macerations on the skins. Cristiano likes to experiment, and thus in the winery alongside the steel containers used for aging, there are also terracotta amphorae, used to produce some red wines.
low, surround the winery and are planted with the most typical grapes of the area: Primitivo (which here in the heights, compared to Salento, acquires a pure and crystalline class), Susumaniello and Negroamaro for reds and Verdeca and Trebbiano for whites. During cultivation, no herbicides or synthetic products and phytosanitary treatments are used, only copper, sulfur, and green manure, in accordance with biodynamic practices. In the winery, fermentation occurs spontaneously through indigenous yeasts without temperature control accompanied by long macerations on the skins. Cristiano likes to experiment, and thus in the winery alongside the steel containers used for aging, there are also terracotta amphorae, used to produce some red wines.excellent freshness. Wines that are always different and never the same as themselves, which on one hand show thickness and substance, while on the other hand impress with freshness and surprising drinkability.