The network / Producers

CASCINA GIOVINALE

Address

Strada San Nicolao 102
1409, Nizza Monferrato AT

Website

www.giovinale.com

An ancient farmhouse dating back to the 1800s, which became a family-run winery in the 1980s. Historically dedicated to the limited production of character-driven wines, Cascina Giovinale and its six hectares of vineyards bring elegance and longevity to the Nizza variety, made from grapes grown on the hillside of San Nicolao in Nizza Monferrato. Bruno Ciocca, one of the founding members of the Association, has passionately supported the Nizza project since its inception, placing his faith in the values of the land and those who care for it.

Etichette Nizza DOCG

Nizza DOCG Riserva

Bruno

MUNICIPALITY: Nizza Monferrato
ALTITUDE: 260 mt
CRU OR BLEND: San Nicolao
EXPOSURE: South, Southwest

SOIL COMPOSITION

Rich in calcareous marl with sandy sedimentary origins, at an average altitude of 260 meters above sea level.

YEAR OF PLANTING: 1960

IN THE VINEYARD

Focus on sustainability through a few targeted interventions each year to preserve the ecosystem and biodiversity. Grass cover, green pruning, and thinning are followed by careful cluster selection to achieve a low yield per hectare (45 hl), ensuring perfectly ripened fruit – a portion of which is left to slightly over-ripen and is then used to produce the Riserva, bottled exclusively in Magnum (1.5 L) format.

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI

VINIFICATION

Gentle pressing, followed by fermentation and maceration in stainless steel tanks for about 20 days, using only indigenous yeasts. The wine remains in temperature-controlled steel tanks until malolactic fermentation is complete.

AGEING

36 months in large oak casks, followed by at least 12 months in bottle.

Nizza DOCG

NIZZA ANSSEMA

MUNICIPALITY: Nizza Monferrato
ALTITUDE: 260 mt
CRU OR BLEND: San Nicolao
EXPOSURE: South, Southwest

SOIL COMPOSITION

Rich in calcareous marl with sandy sedimentary origins, at an average altitude of 260 meters above sea level.

YEAR OF PLANTING: 1960

IN THE VINEYARD

Attention to sustainability with a few targeted interventions each year to preserve the ecosystem and biodiversity. Grass cover, green pruning, and thinning are followed by careful cluster selection to achieve a low yield per hectare (45 hl), ensuring perfectly ripened fruit.

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI

VINIFICATION

Gentle pressing, followed by fermentation and maceration in stainless steel tanks for about 20 days, using only indigenous yeasts. Temperature-controlled steel tanks are used throughout, where the wine rests until malolactic fermentation is complete.

AGEING

24 months in large oak casks, followed by at least 24 months in bottle.

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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.