NIZZA DOCG (2014)
GRAPE VARIETY
100% Barbera
STYLES
Nizza and Nizza Riserva
PRODUCTION AREA
The production zone is restricted to the following municipalities in the province of Asti: 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.
VINEYARD CONDITIONS AND CULTIVATION METHODS
Vineyards must be located on hillsides, with a southern to south-eastern or south-western exposure.
Traditional trellising with upright vertical shoot positioning is required.
Permitted pruning systems: Guyot or low spurred cordon.
Minimum planting density: 4,000 vines per hectare.
Average number of buds per vine must not exceed 10.
YIELD PER HECTARE
Nizza: 7 t/ha
Nizza Riserva: 7 t/ha
Nizza Vigna: 6.3 t/ha
Nizza Vigna Riserva: 6.3 t/ha
AGEING REQUIREMENTS
Ageing begins from January 1 of the year following harvest.
Nizza and Nizza Vigna: Minimum 18 months of ageing, including at least 6 months in wood.
Nizza Riserva and Nizza Vigna Riserva: Minimum 30 months of ageing, including at least 12 months in wood.
ORGANOLEPTIC CHARACTERISTICS
Colour: Deep ruby red, tending toward garnet with age.
Aroma: Intense, distinctive, ethereal.
Palate: Dry, full-bodied, harmonious, and rounded.
MINIMUM REQUIREMENTS AT RELEASE
Alcohol content:
Nizza and Nizza Riserva: 13%
Nizza Vigna and Nizza Vigna Riserva: 13.5%
Alcohol enrichment is not permitted