Wine Company

CANTINA SOCIALE SEI CASTELLI

Holder

ENZO GERBI
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Barbera d’Asti Superiore DOCG Nizza

Denominazione di origine controllata garantita

Wine: Barbera d'Asti superiore

Vineyard: Barbera

Denomination: DOCG

Area of planting: Castelnuovo Calcea

The production of Barbera d’Asti Superiore Nizza began with the 2000 harvest. It is not a new wine, but rather a new denomination of a wine with an important tradition in a limited area, which can safely be called “classic area”. It is a Barbera d’Asti Superiore produced in 18 different towns surrounding NIZZA MONFERRATO. The regulations governing the “Nizza” wine include very strict constraints on grape growing and wine making to maintain high quality standards. The most significant of these deal with the vineyards and the wine. Regarding the vineyards, the terrain best-suited to the production of “Nizza” wine must be hilly with south to southwest–southeast exposure to favour sunlight. The training system is regulated like that of the upwards-trained vertical-trellis and pruning is performed using the Guyot method with ascending vegetation and a number of buds which, on average, are no more than 10. Grape production per hectare is 7 tons (lower than that of Barolo which is 8 tons) equal to 49 hectolitres. The wine must age at least 18 months starting from 1st January following the harvest. The “Associazione produttori del Nizza” was set up in 2002 to protect this wine and its territory. The key purpose of this not-for-profit association is to protect, enhance and promote the “Nizza” denomination. The association has over 40 members who share the goal of achieving an excellent wine with the maximum commitment. WINE SPECIFICATIONS Classification: DOCG (Denomination of controlled and guaranteed origin) Colour: red Producition areas: Castelnuovo Calcea Soil: Sandy / clayey marl Yield per hectare: 70 quintals Harvest: First decade in October Vinification:Destemming and crushing, maceration at a controlled temperature Fermentation: in refrigerated steel tanks Fermentation temperature 28° C Maturation: 6 months in steel tanks, 1 year in barrique, 6 months in the bottle Bottling: July of the second year following the harvest. Bottle type: Burgundy bottle Alcoholic content: 14.5% vol Peak drinking time: 2-6 years SENSORY SPECIFICATIONS Colour: Ruby red tending to garnet Bouquet: Ripe plum and liquorice, with balsamic spicy notes. Magnificent finesse. Flavour: Juicy, rich, generous. Bursting with excellent acidity, powerful, accentuated by a refreshing, all-evolving balsamic note. FOOD PAIRING Serving temperature: 18° - 20° Foord pairing: Elaborte first courses, meat disches, seasoned cheeses.

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