NIZZA DOCG, the Vip of the Barbera\\\'s
Posted on: 23-11-2020 om 07:52:47
| Karina Imschoot
The hilly area around Nizza Monferrato has been historically documented as the most suitable for Barbera wine. At the end of the 1990s, Nizza wanted to make this official, so local producers asked for a "sub-region" of the area as a first step towards granting the designation "Nizza DOCG". In the meantime, several years have passed, during which the winemakers have experimented with disciplines, tested the possibilities and limits and made small adjustments that have led to the regulations of today.
The choice to use the place name "Nizza" instead of the name of the vine, Barbera, was an important choice. It reflects the will to strengthen the link with an area. The morphology, the traditions of viticulture, the gastronomic culture, man's special relationship with this environment: this is their "terroir".
The land of Nizza is the ancient and shallow waters of the warm tropical seas of the Pliocene. Sand, sand marl and sandstone make it possible to divide the production area of Nizza into 4 areas. The altitude of the hills is between 150 and 350 metres above sea level, with soils of excellent depth at which the roots can easily expand.
The sandy areas, on the other hand, show little water retention - often tempered by the presence of silt - and are sometimes problematic in drought years. All soils are well oxygenated, thanks to the hilly slopes which always guarantee excellent water drainage.
Important production rules:
Production area: 18 communes in the Nizza area.
Agliano Terme, 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 and Vinchio.
Minimum alcohol content: 13.0%; 13.5% if there is a vigna (vineyard name) on the label.
Aging for Nizza standard: minimum 18 months, of which 6 months in wooden barrels. For riserva, minimum 30 months, of which 12 months in wooden barrels.
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