Grape variety: Barbera
Alcohol: 14.50 % vol.
The lands of Nizza go back as far as the Age of Tertiary Period and are characterised for their limestone soil. The inter-woven lands are mainly sandy-lime and clay which are poor in organic substances and dry during the summer.
The fermentation is carried out in the traditional way, with a 15 day maceration on the skins and a 28°-30° C fermentation. The malolactic starts as soon as the alcoholic fermentation has ended.
The wine then matures for about 15 months in oak barrels; here, the wine evolves and acquires a multi-layered depth of flavour and character, evolving into a richly-nuanced Barbera of grace and expressiveness. A further 6 months in bottles completes the maturation offering us a complex, elegant wine.