A unique territory
THE HISTORY OF NIZZA
That the area around Nizza Monferrato is historically the hilly area most suited for Barbera wine is a fact, and documents speak of an appreciation that goes back centuries. In the 1990s, this interest was made official, and so the area’s producers asked for recognition of the “sub-zone”: the first step towards the designation “Nizza docg”.
Thirteen years then passed during which the vine growers experimented with the specification, tested its possibilities and limits, made small modifications, up to today’s document. The decision to use the toponym Nizza instead of the name of the vine, Barbera, is important: it is the desire to exalt the link with a territory. Its morphology, its traditions of vine cultivation, its gastronomic culture, the particular way in which man has inserted himself in the environment: this is our “terroir”.
2000/2007
BARBERA D’ASTI DOC SUPERIORE «NIZZA»
With the 2000 harvest, Nizza was recognised as a sub-zone of Barbera d’Asti doc Superiore (Ministerial Decree 13/10/2000)
Wine composition
BARBERA 90%
Barbera minimum 90%. Other red grape varieties, non-aromatic, suitable for cultivation in the Piedmont Region: maximum 10
2008/2013
BARBERA D’ASTI DOCG SUPERIORE «NIZZA»
With the 2008 harvest, DOCG status was recognised for Barbera d’Asti
Minimum ageing
FROM 1 JANUARY AFTER THE HARVEST
Nizza and Nizza Vigna: 18 months of which 6 months in wood. Nizza Riserva and Nizza Vigna Riserva: 30 months of which 12 months in wood
2014
NIZZA DOCG
With the 2014 harvest, the Nizza appellation was born, elevating the Barbera sub-zone to its own appellation. The possibility of adding the “riserva” type and the mention “vigna” is also introduced
Organoleptic characteristics
INTENSE RUBY RED
Tending to garnet with ageing. Intense, characteristic, ethereal odour. Dry, full-bodied, harmonious flavour
WHAT IS NIZZA?
Nice is first and foremost a city, a small town in that noble part of Piedmont called Monferrato. Not since yesterday, but at least since the Middle Ages. It should not be forgotten because in a few years, with the term Nizza, many will only think of Barbera. And the best one, because since 2014 the adventure has begun to ennoble this ancient and humble wine as it deserves, “for old people”, as they used to say.
The cornerstone of Barbera d’Asti’s revenge has been the territory, not everywhere Barbera is grown, but only that of the 18 municipalities 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 Nizza denomination wine. This is the area that we consider excellence, within the vast Barbera d’Asti production area.
THE HISTORY OF NIZZA
DOCG ''CEPPI VECCHI''
Cantina di Nizza’s Nizza wine is called “Ceppi Vecchi”. And for decades it has been made from the best of the best selection of Barbera grapes, in the high vocation area around Nizza Monferrato. The winery has identified the oldest vineyards, those on the best exposed slopes of the highest hills. Because only time and sun can guarantee the highest quality of the fruit.
The final element is refinement, guaranteed by ageing in small French oak barrels. The result is a garnet red wine with mauve highlights. Scented with ripe fruit, liquorice, vanilla and with a taste that reveals its important, aristocratic structure, never aggressive and intrusive.
THE TERRITORY
The Nizza lands are the ancient, shallow seabed of the warm tropical seas of the Pliocene era. Sands, sandy marls and sandstones allow the Nizza production area to be divided into 4 areas. The elevation is that of hills between 150 and 350 metres above sea level, with very deep soils on which the roots can easily spread, except in the sandstone areas where the useful soil is limited by a cemented substrate. The sandy areas, on the other hand, have poor water retention – often mitigated by the presence of silt – sometimes problematic in dry years. All soils are well oxygenated, also thanks to a hilly slope that always guarantees excellent water disposal.
FUTURE PROSPECTS
720
Ha
Areas under Barbera d’Asti vines inscribed NIZZA
50.400
Q.li
Potential of the NIZZA docg appellation
4.500.000
Bottles
Theoretical potential production