NIZZA
THE DISCIPLINARY
GRAPE: Barbera 100%
APPELLATION: Nizza e Nizza Riserva
AREA OF PRODUCTION: The production area is limited to the following municipalities: Agliano Terme, Belveglio, Bruno, Calamandrana, Castel Boglione, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cortiglione, Incisa Scapaccino, Moasca, Mombaruzzo, Mombercelli, Nizza Monferrato, Rocchetta Palafea, San Marzano Oliveto, Vaglio Serra and Vinchio (AT).
ENVIRONMENTAL AND GROWING CONDITIONS OF THE VINEYARDS:
Exclusively hilly terrain with south-west to south-east exposure The culture methods are the traditional ones of this area (counter-espalier with upright vegetation). Pruning systems: Guyot or low spurred cordon. The number of vines per hectar has to be at least 4000 and average number of buds not exceeding 10 per vine.
AGING: Calculated from January 1st, following the harvest. Nizza and Nizza Vigna: minimum ageing period 18 months, of which 6 months in wooden barrels.
Nizza Riserva and Nizza Vigna Riserva: minimum ageing period 30 months, of which 12 months in wooden barrels.
ORGANOLEPTIC CHARACTERISTICS OF THE WINE: Intense ruby red colour, tending towards crimson with ageing. Intense, distinctive, eerie aroma. Dry, full-bodied, harmonious and rounded flavour.
PRODUCTION AREA OF NIZZA DOCG
The use of the geographical name "Nizza" instead of the grape variety concentrates tradition, culture and a unique territory in a short name. The production area of Nizza is limited by a specification with very strict restrictions on cultivation and oenology to ensure that the wines presented under the name Nizza are of high quality standards.