lands of "Nizza" date back to the Tertiary age and are
characterised by calcareous soils with an alkaline reaction, poor
in organic substances and dry in summer. Slightly
overripe grapes are vinified traditionally, with
maceration on skins for about 15 days, at a temperature of 28-30 °C.
Malolactic fermentation takes place immediately after the completion of the alcoholic fermentation and is followed by ageing in barriques, where the wine spends 15 months. During this time, the extractive qualities of this Barbera evolve.