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The history of Nizza

The hilly area around Nizza Monferrato is historically documented in age old records as the most suitable for Barbera wine. In the late 1990’s, we wanted to make this official, so the local producers asked for a “sub zone” of the area as a first step towards the assignment of the denomination “Nizza DOCG”. 13 years have since passed, during which time the winemakers have experimented with disciplines, tested the possibilities and limits, and made small modifications leading to today’s document.
The choice to use the place name, “Nizza”, rather than the name of the vine, Barbera, was an important one. It reflects the desire to enhance the bond with a territory. The morphology, traditions of vine cultivation, gastronomic culture, the special relationship man has with this environment: this is our “terroir”.


Barbera d'Asti doc superiore «Nizza»

With the 2000 harvest Nizza was acknowledged as a subzone of Barbera d'Asti doc Superiore (Ministerial Decree 13/10/2000)

Grape variety

Barbera 90%

Minimum 90% Barbera. Maximum 10% other non-aromatic red grape varieties suited to cultivation in the Piedmont region.


Barbera d'Asti docg superiore «Nizza»

Barbera d'Asti received the docg appellation in 2008.

Minimum aging

Since 1° January following the harvest

Nice and Nice Vineyard: 18 months of which 6 months in wood.Nice Reserve and Nice Vineyard Reserve: 30 months of which 12 months in wood


Nizza docg

In 2014 the subzone received its own appellation. The new rules introduced the possibility to use “riserva” and the name “vigna”.

Organoleptic characteristics

Intense ruby red

Deep ruby red, tending towards garnet with age. Intense, characteristic, ethereal aroma.Dry, full-bodied, harmonious and rounded flavour.

What is Nizza?


Nizza is first and foremost a town, a small town located in the noble part of Piedmont called Monferrato, since at least the Middle Ages. This should be kept in mind because in a few years time, people will think only of the wine Barbera when the name Nizza is mentioned; and not just any Barbera, but the very best one, because in 2014 the adventure to raise this ancient and humble wine to greater heights began.
The territory was the main character of Barbera d’Asti revival, not everywhere that this grape is cultivated, but only in those 18 municipalities located around Nizza Monferrato: Agliano, 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, Vinchio.
Today, only the best Barbera grapes from that area can aspire to become wine of the appellation Nizza. This is the area of excellence within the vast production area of Barbera d’Asti.

The History of Nizza docg ''Ceppi Vecchi''

The Nizza wine of Cantina di Nizza is called “Ceppi Vecchi” (“Old Roots”). For decades this has been obtained from the best selection of Barbera grapes, in the higher areas around Nizza Monferrato. The winery has identified the oldest vineyards, those on the best exposed slopes of the highest hills.
Only time and sunshine can guarantee the maximum quality of the fruit. The final element is the refining process, guaranteed by an aging in small French oak barrels. The result is a garnet-red wine with mauve highlights; a scent of ripe fruit, licorice, vanilla and with a taste that reveals its important, aristocratic yet never aggressive nor intrusive structure.

The territory

The lands of Nizza are the ancient and shallow waters of the warm tropical seas of the Pliocene epoch. Sands, sandy marl and sandstone that enable a division of the production area of Nizza into 4 areas. The elevation of hills is between 150 and 350 meters above sea level, with soils of excellent depth on which the roots can easily expand, except in areas of sandstone where the useful earth is limited by a cemented substrate.
The sandy areas, on the other hand, show little water retention – often mitigated by the presence of silt – sometimes problematic in drought years. All the soils are well oxygenated, thanks to hilly slopes that always guarantee an excellent water disposal.



The Barbera d'Asti vineyards that can be registered for the production of NIZZA


The potential of the NIZZA docg


Theoretic production of over


Nizza docg

Grape variety
Barbera 100%

Types of wine
Nizza Docg

Vinification and bottling area
Nizza Monferrato, Castelboglione, Calamandrana

Minimium ageing
Minimum 12 months, 6 of which in wood

Organoleptic characteristics
Deep ruby red, tending towards garnet with age. Intense, characteristic, ethereal aroma. Dry, full-bodied, harmonious and rounded flavour

Alcohol content


Nizza docg Riserva

Grape variety
Barbera 100%

Types of wine
Nizza Docg Riserva

Vinification and bottling area
Nizza Monferrato, Castelboglione, Calamandrana

Minimium ageing
Minimum 30 months, 24 of which in wood

Organoleptic characteristics
This is the gift offered by the old vineyards on the best hills in Nizza’s delimited area. It’s garnet colour shows warmer reflections over time, it’s aroma is elegant, with notes of violet, tobacco and red fruits. On the palate full bodied and harmonious, with persistent and soft tannins with a pleasant finish

Alcohol content



This vintage has an excellent quality.
Late sprouting but early ripening led to an early harvest. The anomalous heat of June and August was favourable for the ripening, but the frequent rains reduced the defenses against the peronospora.
The Barbera achieved excellent alcohol content with average values of acidity, high phenolic richness and very intense and persistent aromas.

The harvest of Barbera grapes began in the third week of September.
The freeze in mid-April lowered the yield. Musts had more than satisfactory analytical parameters, high sugar levels and balanced average acidity.

An anomalous summer weather trend that benefited Barbera more than other wines. Early harvests like never before, thanks to an exceptional accumulation of sugars in berries everywhere.
The fixed acidity for Barbera reached excellent levels, with an optimal ratio between malic acid and tartaric acid.

Good harvest, with peaks of excellence. Healthy grapes, perfect malic and tartaric acids, very high extracts and splendid colour. A perfect and gradual maturation that produced great Barbera; a rich and balanced yet at the same time, very fragrant wine.

The harvest of Barbera began in early October. Lower summer temperatures and accentuated thermal excursions contributed to forming consistent aromas.
The gradual ripening of the grapes allowed for good grades and a balanced acidity. The poorer productions produced wines with good colours and fruity aromas, but always with a good structure.

The harvest began towards the end of September. A fresher than usual end to this summer favoured a gradual maturation and a good polyphenolic concentration, for the Barbera.
Excellent vintage, with concentrated but also very elegant wines.

Harvest in the first ten days of September, with grapes in an excellent state of health. Average production decrease of 20% in part due to the small size of the berries, with intact and consistent peel.
The high sugar content – which in red grape varieties leads to alcohol levels of up to 15% – is balanced by an adequate acidic framework. The colour intensity In this year’s Barbera is also interesting.

Good though not one of the best years, determined by a rather difficult climate, which improved towards the end of the season. A harvest started in the first days of October, with very sunny days and good temperature range, produced a healthy and high quality grape.
The damage caused by spring diseases had also been mitigated thanks to a lot of work done in the vineyard. The sugar content was above average and, in good balance with the acidic component, favoured a regular fermentation.

Harvest of Barbera began in the second week of September. Production increased by an average of 15% thanks to limited floral abortions, very fertile buds and water availability.
The quality was good throughout the region, with different points of excellence in Barbera d’Asti.

A hot August and high temperature ranges, allowed a harvest of Barbera grapes in mid-September. Result: good acidity, excellent alcohol content, a lot of polyphenolic substance (intense colours) and great structure that will guarantee a good longevity. This is an extraordinary Barbera wine for quality, balance and elegance.

A year of low rain and sunny days from beginning to full ripening, it was perfect for late varieties such as Barbera.
On the sunnier slopes where “Nizza” vines are cultivated, excellent levels of maturation have been achieved, with more sustained acidity (more malic) and sugar concentrations above 21° Babo.

A mild and cloudy August, brought the vine to a non-optimal ripeness. The more stable and sunny weather in September encouraged some recovery for the late varieties.
Better results on land with low water availability and excellent exposure, with average acidity levels and excellent gradations, great colour intensity with structured and fragrant wines.



Azienda Agricola Amandola Giulio
Bricco di Nizza
Azienda Agricola Cantarét di Roggero Mauro
Sotto la Rocca
Azienda Agricola Grea Dino Cascina Mantilera
Mantilera / Indusia
Società Agricola Cascina Le Mollie
San Michele
Azienda Agricola La Galandrina di Soave Maurizio
Cremosina / Annunziata
Azienda Agricola Cavallotto Ernestina
Azienda Agricola Lovisi Nicola
Bricco di Nizza
Azienda Agricola Triberti Claudio
Mantilera / Indusia
Azienda Agricola Carbone Italo
Azienda Agricola Franzini Tibaldeo Paolo
San Michele
Azienda Agricola Mastandrea Mario Giuseppe
Bricco di Nizza
Azienda Agricola Triberti Giuseppe Carlo
Bricco di Nizza
Azienda Agricola Caruzzo Pierluigi
Azienda Agricola Gambino Giorgio
San Nicolao
Azienda Agricola Rizzolo Poalo
San Michele
Azienda Agricola Candelo Nicoletta
Azienda Agricola Olivieri Enrica
Azienda Agricola Gatti Piero Luigi
San Martino Cortile
Azienda Agricola Grammatico Monica
Scoviglio / Costamezzana
Azienda Agricola Ivaldi Lorenzo