The following translation is by our blog master, Jeremy Parzen, a widely recognized expert on Italian wines and an instructor of wine communications at the Slow Food University of Gastronomic Sciences.
Grape variety: Barbera (100 percent).
Categories: Nizza and Nizza Riserva.
The production area is limited to the communes of Agliano Terme, Belveglio, Bruno, Calamandrana, Castel Boglione, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cortiglione, Incisa Scapaccino, Moasca, Mombaruzzo, Mombercelli, Nizza Monferrato, Rocchetta Palafea, San Marzano Oliveto, Vaglio Serra, and Vinchio in Asti Province.
Environmental conditions and farming practices
The vines must be located on a hillside with southern, southwestern, and southeastern exposure. Vertical trellis with canopy, either Guyot or low cordon, is required. Density must be a minimum of 4,000 plants per hectare and the average number of buds must be no more than 10 per vine.
Nizza: 7 metric tons per hectare.
Nizza Riserva: 7 metric tons per hectare.
Nizza Vigna (single-vineyard designation): 6.3 metric tons per hectare.
Nizza Vigna (single-vineyard designation) Riserva: 6.3 metric tons per hectare.
Aging starts on January 1 following the harvest.
Nizza and Nizza Vigna wines must be aged a minimum of 18 months with six months minimum in cask.
Nizza Riserva and Nizza Vigna Riserva must be aged a minimum of 30 months with 12 months minimum in cask.
Intense ruby red color, tending toward garnet with age. Intense aromas, with classic, nuanced varietal notes. Dry on the palate, well-bodied, balanced, and round.
Minimum alcohol content
Nizza and Nizza Riserva: 13 percent.
Nizza Vigna and Nizza Riserva Vigna: 13.5 percent.
The alcohol content must not be artificially increased.
Dry extract and acidity
Minimum dry extract: 26 grams per liter.
Minimum total acidity: 5 grams per liter.