Nizza D.O.C.G.

Nizza2020

Variety : 100% Barbera, yield 70ql per hectare
A marl vineyard of the San Nicolao cru, 230mt above sea level, low guyot training system, south-east exposure
VINIFICATION METHOD : destemming, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS : stainless steel at controlled temperature
MATURATION : small oak barrels (barriques) and large barrels for 18 months and subsequent aging in the bottle for 1 year.
CONSERVATION : 10 years and more & # 039;
TEMPERATURE OF SERVICE : 18-20 ┬░ C

 

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