VINEAREI
Nizza Docg
The grapes, harvested by hand in mid-September, arrive at the winery and are immediately destemmed and pressed. Fermentation takes place in stainless steel tanks at a controlled temperature of 26 °C, and maceration of the peel to obtain the extraction of polyphenolic compounds (tannins and color) and aromatic substances lasts about 8 days. After this phase, the wine undergoes some racking to clarify and prepare for the aging phase in wood.
Soil
Marine sedimentary origin, Sandy Marl and Clay (11% sand – 58% silt – 31% clay).
Young soil with medium amalgam texture, with low percentage of sand; chalky consistency with average water retention and fertility.
Organoleptic
characters
The aging of Nizza, takes place partly in French oak barriques, and partly in Slavonian oak barrels. The total maturation of the wine takes at least 18 months in the cellar. Before sale, it is very important for this wine to complete bottle aging for a period of at least 4 to 6 months in bottle.
Gastronomic
Pairings
It goes very well with the typical Langhe starters, veal with tuna sauce and vegetable flan, with first courses with rich sauces and second courses of boiled or roasted meat, but it also greatly enhances the traditional minestrone. It is the ideal companion to toma and moderately aged hard cheeses.
