Nizza sub-area This new wine, born of the heart of our traditions, is
obtained selecting the best grapes from the oldest vineyard
in Sant’Evasio farm. Its 80-year age gives unusual features
to the wine, not easy to find in a Barbera wine.
Pride, passion, respect for the vineyard and a careful wine
making technique: a union of feeling and work that got us
to “create” such a wine as “Nizza”, exactly as if it were a
work of art.
HARVEST
Grapes are picked up between 1st and 10th October,
according to the ripening of the grapes.
WINE MAKING AND AGEING
The selected grapes are pressed and the stalks are
removed, then they ferment for 8-10 days. During this
stage, the must is pumped over several times in order to
optimise the extraction of colour, tannins, aroma. After a
first racking off, the successive malo-lactic fermentation
and the tartaric deposit in steel tanks, the wine is racked
again until it becomes limpid.
It undergoes a 12-month refining in oak barriques and
other 6-8 months in bottles.
ORGANOLEPTIC FEATURES
Colour: intense ruby red with violet tones.
Bouquet: intense, very long-lasting, with delicate spicy
notes, hints of raspberry, violet and vanilla.
Taste: robust, warm, with sweet tannins, light tinges of
cocoa and vanilla.
HOW TO SERVE IT
Uncork the bottle at least one hour before serving the
wine, possibly pour it in a decanter, serve in large glasses
for aged red wines.
Temperature: 16° - 18°.
Food pairings: it pairs well with red meat dishes, game, as
well as matured cheeses.
NOTES
“Nizza”: a new d.o.c. (Controlled Denomination of
Origin) which has its origin with 2000 harvest. It has a
very restrictive regulation, in fact: it is produced only in
18 communes, hilly lands; with a maximum production of
49 hectolitres (70 quintals of grapes) per hectare (our
amount is 4300 litres); it is refined for at least 18 months.
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