BARBERA D’ASTI SUPERIORE NIZZA (2000/2013)

GRAPE VARIETY 
Minimum 90%.
Maximum 10% other non-aromatic red grape varietis suited to cultivation in the Piedmont region. (*)


ENVIROLMENTAL AND VINEYARD CONDITION 
Hill exposed from south-west to south-east.
The “controspalliera” training system is used with Guyot pruning with rising vegetation and with a limit of 10 buds per vine.


GRAPE YIELD/HECTARE  7 t/ha


VINIFICATION AND BOTTLING AREA
These operations may be carried out anywhere in the provinces of Cuneo, Asti and Alessandria.


MINIMUM AGEING
A minimum of 18 months from the 1st of January following harvest. At least six of these 18 months must be spent in wood.


ORGANOLEPTIC CHARACTERISTICS 
Deep ruby red, tending towards garnet with age. Intense, characteristic, ethereal aroma. Dry, full-bodied, harmonious and rounded flavour.

ALCOHOL CONTENT 13% The maximum increase in the alcohol content allowed is 1%.
NET MINIMUM DRY EXTRACT 26 g/l
MINIMUM TOTAL ACIDITY  5 g/l  

 

NIZZA DOCG (2014)

GRAPE VARIETY 
Barbera 100%


TYPES OF WINE

Nizza and Nizza Riserva


ENVIRONMENTAL AND VINEYARD CONDITIONS

Hills exposed from south-west to south-east.
The traditional “controspalliera” training system is used with rising vegetation.
Guyot or low spurred cordon pruning.
Plant density of at least 4,000 vines per hectare and an average limit of 10 buds per vine.


GRAPE YIELD/HECTARE

Nizza 7 t/ha
Nizza Riserva 7 t/ha
Nizza vigna 6,3 t /ha
Nizza vigna Riserva 6,3 t /ha


VINIFICATION AND BOTTLING AREA

These operations may be carried out anywhere in the provinces of Cuneo, Asti and Alessandria.


MINIMUM AGEING

From the 1st of January following harvest.

Nizza and Nizza Vigna Minimum 18 months, 6 of which in wood.
Nizza Riserva and Nizza Vigna Riserva Minimum 30 months, 12 of which in wood.


ORGANOLEPTIC CHARACTERISTICS

Deep ruby red, tending towards garnet with age. Intense, characteristic, ethereal aroma. Dry, full-bodied, harmonious and rounded flavour.


CHARACTERISTICS UPON CONSUMPTION

ALCOHOL CONTENT:

  • Nizza e Nizza Riserva 13%
  • Nizza Vigna and Nizza Riserva Vigna 13.5%
  • No increase in alcohol content is allowed

NET MINIMUM DRY EXTRACT 26 g/l
MINIMUM TOTAL ACIDITY 5 g/l

 

THE PATH OF NIZZA

2000/2007 – BARBERA D’ASTI DOC SUPERIORE “NIZZA” With the 2000 harvest Nizza was acknowledged as a subzone of Barbera d’Asti doc Superiore (Ministerial Decree 13/10/2000) 2008/2013 – BARBERA D’ASTI DOCG SUPERIORE “NIZZA” Barbera d’Asti received the docg appellation in 2008 2014 – NIZZA DOCG In 2014 the subzone received its own appellation. The new rules introduced the possibility to use “riserva” and the name “vigna”.


THE REASON

As the Nizza area is historically one of the best for the production of Barbera wine, in the 90s, the local producers applied for acknowledgement of the area as a “subzone”, this being the only way to obtain the appellation “Nizza docg”. In the 13 years that have gone by, the prducers have had the opportunity to test the legislation and to adjust it slightly, arriving at the document we have today. The use of the geographic name “Nizza” instead of the grape variety concentrates the tradition, culture and a unique terroir in a short name.


The production are of Nizza is controlled by very strict requirements from the growing and the oenological point of view. Nevertheless, Nizza wine producers established an even more severe code of self-regulation so that the wines called Nizza have an even higher quality standard.