Nizza D.O.C.G.

Name Nizzza
Grape Variety Barbera
Municipality Agliano Terme
Surface area of the vineyard 2 Ha
Soil marne argilloso-calcaree di origine sedimentaria marina
Vineyard Exposure Sud-Ovest
Vineyard Elevation 250 m.s.l.m.
Pruning Guyot
Harvest Raccolta manuale
Vinification Soft crushing and destemming, cold skin maceration at 8-10 ° C for 72 hours, fermentation with the marc for 25-30 days at a controlled temperature of 25-26 ° C in soft system vinifiers
Aging It remains on its lees for 6 months in steel tanks, then 12 months in tonneaux of various passage
Serving Temperature 17-18°C