Nizza Docg

Origins

The roots of Nizza DOCG run deep in the history of Barbera – la Barbera, as it’s called here – the queen of Piedmont’s grape varieties, intimately tied to this land for as long as memory serves. A variety that has passed through centuries of history, finding in Monferrato – and in the 18 municipalities of the Nizza DOCG above all – its highest and most complete expression.

The milestones in Barbera’s history

1514

The Chieri Land Register: the birth of Barbera

In a vineyard record from the Chieri land register, the name barbera appears for the first time. At the time, the grape made up just 0.05% of the area under vine in Chieri.

1609

Barbera from Nizza and the House of Gonzaga

In Nizza Monferrato, an archival document dated 1609 discovered by historian and producer Arturo Bersano – published in 1971 by Giovanni Dalmasso – confirms the importance of Barbera in the region and its already recognised quality: “In the County of Nizza della Paglia, designated officials were tasked with tasting the wines from these vineyards, and in particular the Barbera, for service to His Serene Highness, and paying a fair price for it.”

1817-1839

Gallesio and the Pomona Italiana

Botanist and agronomist Giorgio Gallesio describes Barbera in his Pomona Italiana: “Vitis vinifera Montisferratensis, with tight, elongated clusters; oval black berries; dense purple juice; a generous and long-lived wine. Commonly known as Barbera.”

1819

Filippo Asinari di San Marzano: Barbera’s first journey

Count Filippo Asinari di San Marzano, determined to demonstrate that wines from the Asti region could withstand long-distance transport, ships two barrels of Nebbiolo and two of Barbera to Brazil. Upon their return, he’s surprised to find that the Barbera has “a remarkable strength, together with the aroma and colour of the oldest and most celebrated wines.” Until then, French merchants – keen to protect their markets – had circulated the claim that Italian wines would never survive sea voyages. This experiment proved them wrong and opened the door to future international trade for Italian wines.

The Grape

Barbera is a vigorous, adaptable variety that expresses itself differently depending on the soil and climate where it’s grown. Its downward-growing shoots require particular attention in the vineyard, and the most common training system is Guyot.

Cluster: medium-sized, pyramid-shaped, compact

Berry: medium, elliptical, with thick, dark-blue skin covered in bloom

Pulp: juicy, with a sweet yet tangy flavour

Wine: marked by bright acidity, low tannins, and excellent sugar–acid balance – all qualities that make Barbera instantly recognisable, wherever it’s grown.

Wine

Progetto finanziato con lo Sviluppo Rurale Piemonte 2023 – 2027
Intervento SRG10 Promozione dei prodotti di qualità
regione.piemonte.it/svilupporurale

Si invita al consumo responsabile delle bevande alcoliche.