Nizza docg Titon
What is “NIZZA”

It' s a Barbera 100% produced in a small area of 18 municipalities on the banks of the Rio Nizza. Production regulations set very stringent requirements from both the growing and the winemaking point of view, in order to keep high quality standards. The most important ones concern:
vineyard exposure, which must run from South East to South West lower yields and higher alcohol content ageing: 18 months at least (starting from January 1st after harvest), of which a minimum of 6 in oak.


The grapes come from different vineyards in our estate, in the western part of the appellation.
The average altitude is around 230 m asl. The plots have a South-East, East and West exposure, and feature warm temperatures during the day.
The soil is markedly alkaline; some plots are rich in clay and poor in organic matter, some others are well-draining and mixed with abundant tufa flakes. The proportion of grapes from the various vineyards can vary every year, depending on the characteristics of the grapes at the time of harvest, in an effort to keep the sensory profile and quality of the product constant.

Harvest & winemaking

The beginning of harvest can fall between Sept. 6th and Oct. 8th, based upon the weather pattern of the season.
Traditional vinification in steel and oak vats is immediately followed by the first racking and by the the storage of 100% of the product in oak casks having a capacity of 300, 2,000 or 3,400 litres each. A second racking is performed between November and July, based upon the wine's evolution, while the third takes place in October, the following year, when the wine is left to age in large casks exclusively.

Tasting Notes

The wine can last from between 8 to 12 years, depending on the vintage and proportionally to alcohol, colour and acidity.
Deep ruby red, with a purple shade at the rim, veering to garnet with just a few years of ageing.
The nose is remindful of stone fruit, strawberries, violets, vanilla, almonds, with occasional smoky and mineral notes. On the palate, it is tasty and full-bodied, sometimes supported by good acidity.
When young, it displays slightly astringent tannins, but, because of its remarkable structure, it is never overpowered by oak.
It provides an excellent pairing with red and grilled meats, game, roasts, cheeses and soups.
Serving temperature: 18-19° C.
Total alcohol: 13.8-14.9% by vol.