Nizza DOCG Riserva

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Nizza DOCG Riserva Grape variety: 100% Barbera Vineyard: our “Nizza” vineyard is at the winery, in Incisa Scapaccino. In compliance with regulations, the yield per hectare must be below 7.0 tonnes, equivalent to 49 hectolitres of wine, but the annual climatic differences can influence this considerably. Tasting notes: purplish red colour with an intense and complex bouquet of red fruit typical of the variety. Full and decisive on the palate, but nicely balanced, with a pleasant, lingering finish. Vinification: after selecting the grapes by hand in the Nizza vineyard, between the first and second week of October, the grapes are crushed in the evening of the same day they are harvested, and placed in temperature-controlled stainless steel tanks. When alcoholic fermentation has been completed, the wine is transferred to French oak barrels with a capacity of 25 HL, where it ages for about 30 months. After bottling, the wine is left to age in the bottle. Service: at 16-18°C, served in a large “Burgundy” type glass. Born with the 2000 vintage, the “Nizza” subzone comprises 18 small towns in the Monferrato district, and the wine that bears this name has to be made with grapes grown in suitable vineyards within this area, with approved exposure to the sun. In 2014, the new appellation, NIZZA Docg, was acknowledged. NIZZA DOCG. A wine which is the pride and joy of the producers in the Nizza area, who have fought together to gain recognition of a super appellation for the beloved grape variety that graces these hills. If you have the opportunity, try a bottle of a vintage that is at least six or seven years old… only in this way will you be able to experience all the elegance and complexity that this grape variety can develop. It stands up beautifully to the greatest Piedmontese wines, requiring nothing more than a place next to the food it deserves. Dino Tenuta Olim Bauda str Prata 50, Incisa Scapaccino, AT - Tel-fax +39 0141 702171 - [email protected].

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Nizza Docg “TITON”
Nizza Docg “TITON” Vineyards The grapes come from different vineyards in our estate, in the western part of the appellation. The average altitude is around 230 m asl. The plots have a South-East, East and West exposure, and feature warm temperatures during the day. The soil is markedly alkaline; some plots are rich in clay and poor in organic matter, some others are well-draining and mixed with abundant tufa flakes. The proportion of grapes from the various vineyards can vary every year, depending on the characteristics of the grapes at the time of harvest, in an effort to keep the sensory profile and quality of the product constant. Harvest & winemaking The beginning of harvest can fall between Sept. 6th and Oct. 8th, based upon the weather pattern of the season. Traditional vinification in steel and oak vats is immediately followed by the first racking and by the the storage of 100% of the product in oak casks having a capacity of 300, 2,000 or 3,400 litres each. A second racking is performed between November and July, based upon the wine’s evolution, while the third takes place in October, the following year, when the wine is left to age in large casks exclusively. Tasting Notes The wine can last from between 8 to 12 years, depending on the vintage and proportionally to alcohol, colour and acidity. Deep ruby red, with a purple shade at the rim, veering to garnet with just a few years of ageing. The nose is remindful of stone fruit, strawberries, violets, vanilla, almonds, with occasional smoky and mineral notes.
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(EN)Denominazione: NIZZA DOCG “LORELLA”
NIZZA DOCG “LORELLA” WHAT IS NIZZA Nizza DOCG is the most important Barbera appellation in Piedmont; the "Nizza" sub-area is allowed in only 18 small municipalities of Monferrato, an area considered particularly suited for the cultivation of Barbera grape. The wine having this appellation must be produced with grapes coming from vineyards in this territory and approved for their favourable exposure (south-east to south-west), reduced yield per hectare and aging starting from January 1st after harvesting for at least 18 months of which 6 months in oak barrels. GRAPE VARIETY AND VINEYARD Produced with 100% Barbera grapes in our own vineyards. SOIL The soil consists of clayey-calcareous marls. Grape yield is 70 qli/Ha maximum. Selection of grapes and manual harvesting. Guyot cultivation method, with south exposure of the vineyards. WINEMAKING The grapes selected in the vineyard are pressed the same evening of the harvest and put into stainless steel tanks at a controlled temperature of 26°C, with 2-5 soft-showers/re-mixing per day. After alcoholic fermentation for about 8-10 days, the wine is put into small 300 liter French oak barrels for aging for one year, followed by a second racking which takes place exclusively in large 2,500 liter oak barrels where it matures for another 6 months. Before being ready, the wine remains in the cellar for some months in bottle, lying down, continuing its evolution. TASTING NOTES Nizza is a long-lived wine which can last up to 10-12 years, of great structure and elegance. It has an intense ruby red color with garnet reﬂections.
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BANSELLA Classification Nizza DOCG Vintage 2017 Grape Variety 100% Barbera Climate the 2017 Vintage in Nizza Will Be Rememb
BANSELLA Classification Nizza DOCG Vintage 2017 Grape variety 100% Barbera Climate The 2017 vintage in Nizza will be remembered for hot summer weather and scarce rainfall. Winter was mild with little snowfall while the first part of spring brought some rain and higher than average temperatures prompting early vine development. As the month of April drew to a close, temperatures suddenly plummeted with some late spring frost that mostly affected vineyards located at the bottom of the valley and along the hillsides. The month of May marked the beginning of a long period of favorable weather leading to high temperatures during the summer months. Several isolated rainstorms in August replenished groundwater reserves in the soil, critical for guaranteeing optimal vine growth and development. As of the first week in September, temperatures dropped considerably with significant temperature fluctuations between day and night. This vintage was marked by lower yields but excellent quality. Harvesting operations of Barbera grapes began on August 26th and was completed on September 6th. Harvest and Vinification Grapes were harvested and brought into the cellar for destemming and crushing. Maceration on the skins lasted for a period of 7 days at a temperature no higher than 28 °C (82 °F). After the first racking, both alcoholic fermentation and malolactic fermentation were completed before winter began. The wine was aged for 9 months in small oak barrels, both second and third fill, before bottling. Alcohol content 14.5% by Vol. Historical data The Nizza area, the best terroir for Barbera, has characteristic loam and sand veined soils that produce a wine capable of exalting the aromas and freshness of the grape variety.
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