Nizza DOCG, first known as Barbera d’Asti Superiore Nizza starting in 2000, was elevated to DOCG status with the 2014 harvest and the first bottles were released in 2016. The vineyards are located within highly regulated sub-zones in only 18 municipalities in the province of Asti, around Nizza Monferrato. The very strict disciplinary requires that only vineyards with the best exposure (south-east, south and south-west), excluding the valley bottom, can be utilized to produce Nizza. At the moment, there are only 44 producers making Nizza, with a total production of approximately 250,000 bottles per year. Vineyard practice involves hand-harvesting using crates, picking selected berries and all grapes must come from the same vineyard. Sugar cannot be added to increase the alcohol content, which must be at least 13%. This means that in a poor vintage, Nizza is not produced.
Nizza has a minimum aging requirement of 18 months, six of which must be in wood, which gives it its characteristic ruby red color with purple hues. The nose is rich and complex, and the palate is firm and full but balanced.
Nizza D.O.C.G. is perfectly paired with important dishes from the Piedmont region, such as risotto, aged cheeses and red meats.