As the 18 municipalities in the Nizza area have proved to be historically some of best for the production of Barbera, in the 90’s, the local producers applied for recognition of the area as a “subzone”, this being the only way to obtain the appellation “Nizza DOCG”. In the 15 years since then, the producers have had the opportunity to test the rulebook and to adjust it slightly, gradually drafting the document we have today. The use of the geographical name “Nizza” instead of the grape variety brings together the tradition, culture and a unique terroir.

Production Zone: The entire area of the municipalities of Agliano Terme, Belveglio, Calamandrana, Castel Boglione, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cortiglione, Incisa Scapaccino, Mombaruzzo, Mombercelli, Nizza Monferrato, Vaglio Serra, Vinchio, Bruno, Rocchetta Palafea, Moasca, San Marzano Oliveto.

Grape variety: 100% Barbera

Production yields: Max. 7 tons, corresponding to max. 49 hectoliters per hectare

Minimum aging required and release:
Nizza DOCG: Aged for a minimum of 18 months, of which at least 6 in wood
Nizza DOCG: Aged for a minimum of 30 months, of which at least 12 in wood

Minimum total alcohol content: 13% by vol. (13.5% by vol. for Riserva).

Deep ruby red, tending toward garnet with age. The bouquet is intense, vinous when young, lingering, with cherries, plums and dark berries, which evolve into hints of jam, fruit preserved in alcohol, then balsamic in different degrees, spice and floral notes; with aging in oak, it develops hints of cinnamon, cocoa and licorice. The mouthfeel is full, very warm and harmonious. Cellaring imparts complexity and a wealth of sweet, silky tannins, as well as a long gustatory and olfactory persistence.

Excellent with meat dishes, and game, and with medium- and long-ripening cheese.

Grape varieties