NIZZA DOCG (2014)
Nizza - Nizza Riserva
AREA OF PRODUCTION
The production area is limited to the following municipalities: 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 (AT).
ENVIRONMENTAL AND GROWING CONDITIONS OF THE VINEYARDS
Exclusively hilly terrain with south-west to south-east exposure The culture methods are the traditional ones of this area (counter-espalier with upright vegetation). Pruning systems: Guyot or low spurred cordon. The number of vines per hectar has to be at least 4000 and average number of buds not exceeding 10 per vine.
YIELDS PER HECTARE
Nizza 7 t/ha
Nizza Riserva 7 t/ha
Nizza vigna 6,3 t /ha
Nizza vigna Riserva 6,3 t /ha
Calculated from January 1st, following the harvest.
Nizza and Nizza Vigna: minimum ageing period 18 months, of which 6 months in wooden barrels.
Nizza Riserva and Nizza Vigna Riserva: minimum ageing period 30 months, of which 12 months in wooden barrels.
ORGANOLEPTIC CHARACTERISTICS OF THE WINE
Intense ruby red colour, tending towards crimson with ageing. Intense, distinctive, eerie aroma. Dry, full-bodied, harmonious and rounded flavour.
DRINKING CHARACTERISTICS - MINIMUM ALCOHOL
Nizza and Nizza Riserva 13%.
Nizza Vigna and Nizza Riserva Vigna 13.5%.
No increase in alcohol content is allowed.
MINIMUM NET DRY EXTRACT
MINIMUM TOTAL ACIDITY
THE PATH OF NIZZA
2000/2007 – BARBERA D’ASTI DOC SUPERIORE “NIZZA”
With the 2000 vintage Nizza was recognised as a sub-zone of Barbera d'Asti doc Superiore (Ministerial Decree 13/10/2000).
2008/2013 – BARBERA D’ASTI DOCG SUPERIORE “NIZZA”
With the 2008 harvest, the docg for Barbera d'Asti was recognised.
2014 – NIZZA DOCG
With the 2014 harvest, the Nizza appellation was created, upgrading the Barbera sub-area to a proper appellation. The possibility of adding the type "riserva" and the mention "vigna" were also introduced. As the Nizza area is historically one of the most suitable for Barbera wine, in the 1990s the area's producers applied for recognition as a "sub-area". That was the only way to obtain the "Nizza docg" appellation.
In the intervening 13 years, producers have had the opportunity to test the specification and make minor changes to the current text. The use of the geographical name "Nizza" instead of the grape variety combines tradition, culture and a unique territory in a short designation. The production area of Nizza is limited by a specification with very strict constraints in terms of cultivation and oenology. Nevertheless, Nizza producers have adopted an even stricter self-regulation code to ensure that the wines presented under the name Barbera d'Asti Superiore Nizza are of an even higher standard of quality.