In 2012-2013, the “Associazione Produttori del Nizza” decided to pursue the request for recognition of a New specific designation of origin for Nizza, which was subsequently accepted during the harvest 2014. From that moment on, each wine that boasts Nizza DOCG recognition must meet very strict requirements specified by the specification of the association itself.

To ensure the achievement of high quality standards, an additional verification method has also been introduced which consists of carrying out periodic “blind” tastings of the wines produced, carried out directly by the members of the “Associazione Produttori del Nizza”.

The Territory

Nizza DOCG is produced in Monferrato and precisely in an area that includes 18 municipalities (Agliano Terme, Belveglio, Bruno, Calamandrana, Castel Boglione, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cortiglione, Incisa Scapaccino, Moasca, Mombaruzzo, Mombercelli, Nizza Monferrato, Rocchetta Palafea).This area is considered the excellence within the vast production area of Barbera d’Asti which includes 169 municipalities of which 118 in the province of Asti and 51 in the province of Alessandria.

The Disciplinary

GRAPE VARIETY  Barbera 100%

TYPES   Nizza and Nizza Riserva

ENVIRONMENTAL AND VINEYARD GROWING CONDITIONS

Exclusively hilly position with south to southwest – southeast exposure. Form of traditional breeding with counter-espalier with rising vegetation. Guyot pruning systems or low spurred cordon. Planting density of at least 4000 plants per hectare and average number of buds not exceeding 10 per strain.

YIELDS PER HECTARE
7 t/ha
7 t/ha
vineyard 6.3 t /ha
vineyard Riserva 6.3 t /ha

Refining

From 1 January following the harvest.
Nizza Vineyard Minimum aging 18 months of which 6 months in wood.
Nizza Riserva Minimum aging 30 months of which 12 months in wood.

ORGANOLEPTIC CHARACTERISTICS OF WINE

Intense ruby red color, tending to garnet with aging. Intense, characteristic, ethereal smell. Dry, full-bodied, harmonious and round taste.

CONSUMPTION CHARACTERISTICS – MINIMUM ALCOHOL
Nizza and Nizza Riserva 13%
Nizza and Nizza Riserva 13.5%
The increase in alcohol content is not allowed

MINIMUM NET DRY EXTRACT  26 g/l

MINIMUM TOTAL ACIDITY  5 g/l