As the Nizza area is Historically one of the best for the production of Barbera wine, in the 90’s, the local producers applied for acknowledgement of the area as a “subzone”, this being the only way to obtain the appellation “Nizza docg”.
In the 15 years that have gone by, the producers have had the opportunity to test the legislation and to adjust it slightly, arriving at the document we have today.
The use if the geographical name “Nizza” instead of the grape variety concentrates the tradition, culture and a unique terroir in a short time.
The entire area of 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.
Minimum natural alcohol content by volume of the grapes: 13% vol.
Production yields: maximum of 7 tons, corrisponding to maximum 49 hectolitres per hectare;
Minimum aging required and release for consumption:
A minimum of 18 months from the first of January following harvest.
At least six of these 18 months must be spent in wood.
Minimum total alcohol content by volume: 13 % vol. (13,5 % vol. for Riserva).
Minimum total acidity: 5 g/L
Minimum net dry extract: : 26 g/L
Deep ruby red, tending toward garnet with age. Intense, characteristic, ethereal aroma. Dry, full-bodied, harmonious and rounded flavor.
Excellent with meat dishes, and game, and with medium and long-term maturing.
The barbera grape variety
This is the most widespread red grape variety cultivated In Piedmont. Barbera is also a variety of importance outside our Region, in areas such as Oltrepò Pavese, Colli Piacentini, Franciacorta, Umbria, Campania and Sicily; it is also present on the other side of the Atlantic, in California and South America for example.
The leaf is average in size, pentagon shaped with five lobes, with a dark green blade, flat or slightly cupped, with a finely puckered texture. The ripe bunch is average in size, pyramid shaped with small twigs or a twigged cylinder shape, quite compact; the light green peduncle is medium to long. The berry is blue-black and average in size.
Germination: average-early (during the first half of April).
Grape ripening: average-late (first ten days of October).
An averagely flourishing grape variety with considerably high fertility and constant production. It copes well with various training and pruning techniques, the most common being the espalier system with Guyot pruning, leaving just one fruit cane; it adapts well to short pruning. Barbera is quite resistant to mildew but is susceptible to mould and acid rot in the bunch. Its grapes, which have high levels of fixed acidity and anthocyans, are used in a wide range of wines, ranging from young, sometimes sparkling, reds to important wines destined for aging.