Introduction

In the heart of Emilia-Romagna lies a wine style that balances rustic charm with refined structure: Gutturnio Superiore. From this tradition comes Cantine Romagnoli’s Gutturnio Superiore Linea Palazzo, an expression of Barbera and Croatina (Bonarda) grape s grown in the Colli Piacentini, elevated to premium status. If you enjoy Italian reds that combine vibrant fruit, elegant tannins, noticeable minerality, and food-friendliness, this wine deserves your attention. In this review, I’ll cover everything: where it comes from, how it’s made, its flavour, texture, ageing potential, food pairings, strengths and what to look out for as a UK buyer.

Region & Terroir: Colli Piacentini, Emilia-Romagna

Colli Piacentini is one of the sub-regions of Emilia-Romagna with a long and respected history in Italian viticulture. It lies in the province of Piacenza, where hills, favourable exposure, and well-draining soils combine to produce quality wines.

Key Terroir Features:

• Soils: Mixed clay and marl with layers of red clay, sometimes with ancient alluvial deposits. These soils provide both water retention in dry spells and drainage when needed, supporting healthy vine growth and flavour concentration.
• Altitude & Aspect: Vineyards often are on sloping ground, facing south or south-east, which helps grapes get sufficient sun, ripen fully but with cooling influences (especially from elevation and northern winds) to preserve freshness.
• Climate: Warm summers allow full ripening of grapes like Barbera, while cooler nights assist in maintaining acidity and aromatic potential. Winters are cold but generally manageable; spring and autumn transitions are fairly gradual, giving vines stable growth periods.

These environmental conditions help produce wines in Colli Piacentini that are both expressive and balanced—fruit-driven but with structure and minerality.

Grape Blend & Varieties

Gutturnio Superiore Linea Palazzo is made from two indigenous varieties:

• Barbera (approximately 60%) – Known for high acidity, bright red fruit flavours (cherry, red plum), moderate tannins, if well managed it gives liveliness and structure.
• Croatina (Bonarda in Piacenza) (about 40%) – Adds darker fruit tones, body, some rusticity, deep colour and tannic grip; it helps round out Barbera’s high acidity and provides a complementary balance.

This classic blend is what defines Gutturnio wines: the interplay between Barbera’s freshness and Croatina’s depth. The “Superiore” classification normally implies stricter regulation: lower yields, possibly more careful clonal selection, sometimes longer ageing or elevated alcohol compared to the base Gutturnio Classico.

Winemaking & Ageing Process

Here is how Linea Palazzo Gutturnio Superiore is produced, and what gives it its premium profile:

1. Harvesting: Grapes are carefully selected, often hand-harvested or at least sorted, to ensure only ripe, healthy fruit is used. Timing of harvest aims to strike balance: full ripeness of Croatina, retaining acidity for Barbera.
2. Fermentation and Maceration: After destemming and crushing, the must is fermented in stainless steel or possibly concrete vats, with temperature control to preserve fruit character. Maceration on skins typically lasts around 9-10 days (may vary) to extract sufficient colour and tannin without becoming overly astringent.
3. Ageing: Once fermentation is complete, the wine is matured—this may involve time in wooden barrels or large oak casks to add subtle oak character and allow integration of tannins. The time in barrel can vary (some months). After that, bottle ageing helps the wine settle, allowing tannins to soften and aromas to harmonise.
4. Bottling: Only after sufficient maturation and bottle rest is the wine released under the “Superiore” label. These steps ensure a more polished and structured wine compared to younger or less-aged versions.

Appearance

In a glass, Romagnoli Gutturnio Superiore Linea Palazzo is likely to show:

• A deep ruby red hue, perhaps shifting toward garnet at the rim if maturity or bottle age is present.
• Clear, vibrant colour, reflective of its Croatina component.
• Good viscosity: when swirled, you might notice “legs” indicating extract and possibly higher alcohol or richness.

These visual cues set expectations for what follows in aroma and taste.

Aroma & Nose

On the nose, this wine tends to be expressive and layered, with a bouquet that reveals:

• Red fruits: cherries, red plum, possibly hints of wild strawberry or fresh raspberry, coming from Barbera.
• Darker fruit: deeper plum or dark cherry, maybe touches of blackberry from Croatina when fully ripe.
• Spice & tertiary notes: subtle oak spice (vanilla, cinnamon or wood smoke), especially if barrel ageing is used, plus perhaps notes of tobacco or dried herbs emerging with age.
• Earth & minerality: clay or marl influence giving a faint dusty or stony undertone; possibly leather or forest floor nuances with bottle age.

The nose should feel both bold and refined—not overly jammy, but richly aromatic.

Palate, Texture & Flavour

Tasting reveals the structure that underlies the aromas:

• Entry: Bright red fruit hits up front: cherry, red plum; perhaps a touch of dark fruit depending on the vintage.
• Mid-palate: This is where tannin, body and acidity come into play. The wine should show firm yet refined tannins, enough to give grip, balanced with acidity so the wine feels lively rather than flat. The Croatina adds weight and depth; Barbera keeps freshness.
• Texture: Medium-to-full bodied; smoothness through mid-palate; possibly a blood of richness if oak ageing or barrel time has added layers. Mouthfeel should be velvety, with a backbone of structure.
• Finish: Long and sustained. Fruit echoes (red and darker fruit), perhaps spice, maybe herbal or savoury tones, and lingering tannins that taper off. If oak is present, subtle wood influence on finish.

Overall, it delivers a blend of fruit-forward expression and serious structure, suitable for drinking now with food, or for modest cellaring.

Ageing Potential & Best Drinking Window

This is not just a wine for immediate drinking—it has capacity to develop:

• Drink now to 3-4 years for vibrant fruit and freshness.
• With good storage, 5-7 years could bring out secondary and tertiary flavours: leather, tobacco, earth, spice; tannins soften; mouthfeel becomes more integrated.

For UK stockists or drinkers, store in a wine fridge or a cool, dark, stable environment. Avoid wide temperature fluctuation. Serving it a bit after purchase allows any tight edges to mellow.

Food Pairing & Serving Suggestions

Gutturnio Superiore Linea Palazzo is a red with enough structure and flavour to pair with rich dishes, but thanks to its freshness and balanced profile, it is also versatile.

Food Pairings:

• Red meats: Roast beef, lamb, or pork; grilled steaks; slow-roasted or braised meats.
• Tuscan / Emilian cuisine: Ragù, polenta dishes, wild boar or game sauces where richness and savouriness match the wine.
• Hearty first courses: Pasta with meat ragù, lasagne, or stuffed pasta.
• Cheese: Aged cheeses like Pecorino, Parmigiano-Reggiano, or local Piacenza cheeses. Medium-stature cheeses with some intensity.
• Charcuterie: Salami, cured ham, perhaps pancetta—especially from the region if you have access.

Serving Tips:

• Serve at about 16-18°C. If stored cooler, allow to warm slightly.
• Use a large red wine glass to allow aromas to open.
• Decanting (30 minutes or so) is beneficial, especially if wine is young—helps soften tannins, let bouquet open.

Strengths & Weaknesses

Strengths

1. Strong regional identity: Barbera + Croatina, terroir of Colli Piacentini, clay/marl soils—it shows place.
2. Balance: Between fruit, structure, and acidity—refreshing yet sufficiently serious.
3. Versatile with food: Rich enough for hearty dishes but fresh and bright enough for a range of flavours.
4. Ageing capacity: More depth and complexity with time; good for cellaring a few bottles.
5. Premium feel: As a “Superiore” and part of Linea Palazzo, expect tighter viticulture, better maturation — more refined experience.

Weaknesses / Caveats

1. Tannin heat in youth: Young bottles may have firm, somewhat harsh tannins; decanting or letting rest helps.
2. Risk of high alcohol perception: Depending on vintage and ripeness, the alcohol may come through; serving temp and opening up wine help.
3. Not light: Not ideal for delicate dishes; can overpower lighter meals or subtle fish.
4. Vintage variation: As always, some years better than others—ripeness, rainfall, heat all affect balance.

Overall Verdict

Cantine Romagnoli Gutturnio Superiore Linea Palazzo is a wine that delivers what many Italian red lovers want: bold fruit, structure, elegance, and a sense of place. It bridges the gap between rustic and refined, giving enough depth to reward attentive sipping, enough freshness to pair beautifully with food, and enough ageing potential to merit cellaring.

For UK wine drinkers, this is an excellent choice when you want something more than an everyday red—it’s a wine that shows off terroir, holds its own at the table, and evolves with time.

Rating: 4.4 out of 5

If you see this bottle, buy a few: enjoy one now with hearty food, and keep another to see how it develops.