The association takes care of the promotion of the Barbera d'Asti Superiore "Nizza", name born on July 1, 2016.
Il Nizza is produced in 18 municipalities (Agliano Terme, Belveglio, Bruno, Calamandrana, Castel Boglione, Castel Rocchero, Castelnuovo Belbo, Castelnuovo Calcea, Cortiglione, Incisa Scapaccino, Moasca, Mombaruzzo, Mombercelli, Nizza Monferrato, Rocchetta Palafea, San Marzano Oliveto, Vaglio Serra, Vinchio) with 100% Barbera grapes.
• What is Nizza
It is not a new wine but a new name for a wine that has a great tradition.
It is a superior Barbera d'Asti produced in a restricted area that includes 18 towns around NIZZA MONFERRATO and precisely:
Agliano, Belveglio, Calamandrana, Castel Boglione, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cortiglione, Incisa Scapaccino, Mombaruzzo, Mombercelli, Nizza Monferrato, Vaglio Serra, Vinchio, Bruno, Rocchetta Palafea, Moasca, San Marzano Oliveto.
This area of excellence is bounded within the vast production area of Barbera d'Asti, which includes 118 municipalities in the province of Asti and Alessandria.
The disciplinary of "NIZZA" has very strict restrictions on the cultivation and oenological level to maintain high quality standards. the most significant constraints concern vineyards and wine.
Why was Barbera d'Asti Superiore born with the specification of the Nizza area?
There are many reasons for this choice on the part of producers and all those interested in this wine. Two of them all:
- The production area of the Barbera d'Asti is extremely vast
It includes in fact the territory of as many as 169 municipalities of which 118 in the province of Asti and 51 in the province of Alessandria; in short, almost all the hilly territory of the two provinces.
From a recent study promoted by the Regione Piemonte in order to characterize the territory of the production area of Barbera d'Asti, it is easy to understand how this territory presents considerable differences both from the pedological point of view (origin and composition of the land) and from the climatic point of view (microclimate).
This situation consequently implies the desire and the need to identify smaller and more homogeneous areas.
- Quantity produced
Making an average of the production data of Barbera d'Asti and Barbera Monferrato in recent years, we find the following data:
Reference area: approximately 6600 hectares
Grapes produced 400.000 quintals
Wine obtained 280,000 hectoliters
Equal to a theoretical number of bottles: 37,000,000
This number, alone, is sufficient to make us understand the need for a diversification of the production of Barbera, in order to make it possible to market it in the various sectors of consumption.
Need to give a precise identity and specification to a wine that exists and is produced in our area traditionally for many years; that is, with Il Nizza, we did not want to invent a new wine, but simply to codify with a more restrictive and rigorous disciplinary, a wine that already exists.
Since 1993, the first meetings of producers and operators of the sector have been held to study the opportunity to make use of the provisions of Law No. 164 of 10 - 02 - 1992 (Discipline of the designation of origin of wines) which provides, in fact, the establishment of smaller areas within a Controlled Denomination of Origin.
At this juncture, operators have had a valid help from the political authorities, both at the municipal and provincial levels. All the contrasts and the various forms of parochialism, humanly comprehensible, have been overcome with patience, when it comes to codifying the rules with the participation of a large part of the municipalities and the population concerned, in order to obtain a unanimous consensus. But so be it: good sense and interest in wine have prevailed, now there is Il Nizza.
The disciplinary of "Il Nizza" has very strict restrictions on the cultivation and oenological level to maintain high quality standards. The most significant constraints concern, obviously, the vineyards and the wine and are:
• The vineyard
The laying of land suitable for the production of "Il Nizza" must be hilly with exposure from south to south-west to south-east to promote insolation.
The form of training is counter-espalier with Guyot pruning with rising vegetation and with a number of buds on average no higher than 10.
Production of grapes per hectare 7 tons (less than that of Barolo which is 8 tons) equal to 49 hectoliters of wine.
Minimum natural gradation of grapes equal to 12.5 degrees
• The wine
Aging period: not less than 18 months starting from 1 January following the harvest.
During this period a stay of at least 6 months in wooden barrels is mandatory.
Wine characteristics: intense ruby red color, tending to garnet with aging. Intense, typical, ethereal smell. Dry, full-bodied, harmonious and round taste.
Minimum alcohol content 13°
Minimum dry extract 26 per thousand.
• Source: Facebook page IlNizza (translated from italian)