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Nizza

Azienda Agricola Il Botolo | Nizza
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    TERROIR CHARACTERISTICS

    Origin: from the vineyards of the Estate in Nizza Monferrato, Piedmont
    Altitudine: 210 m s.l.m.
    Size of vineyard: Ha 2,88
    Exposure: south, southeast, southwest
    Type of soil: clayey
    Vine planting density: 5000 vines / Ha
    Vineyard training system: guyot
    Age of vines: more than 40 years old

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    WINE TASTING NOTES

    Deep ruby red in color with purple hues the nose is rich and complex, fruity, and shows aromas and flavor of spice, ripe black plum, fruit syrup, tobacco and elderberry. The palate is firm and full but balanced, and the finish is persistent and enticing. The long aging for at least 12 months in big barrels and in French oak barrique, enhance perfumes and body, giving it a natural softness and harmony.

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    TECHNICAL NOTES

    Grape variety: 100% Barbera
    Vineyard practice: hand-harvesting using crates, picking selected berries
    Wine-making method: fermentation in stainless steel tanks
    Ageing method:immediately after racking in medium toast big barrels and in French barrique for at least 12 months
    Bottle: bordolese heavy cc 750 and bordolese classic magnum cc 1500

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    PAIRING

    Great accompanied with important dishes of red meats, braised meats and game, aged cheeses.

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    SUGGESTED SERVING TEMPERATURE

    between 16°-18° C (61°–65° F)

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.

OUR WINES

Maximum expressions of the Piedmont territory

NIZZA DOCG

BARBERA D’ASTI SUPERIORE DOCG

BARBERA D’ASTI DOCG

PIEMONTE DOC CHARDONNAY BARRIQUE

PIEMONTE DOC CHARDONNAY

BRACHETTO D’ACQUI DOCG

MOSCATO D’ASTI DOCG