Denomination: Nizza DOCG Riserva Grape variety: 100% Barbera Name: Nizza Alcohol: 15.5° Format: 0.75L Production area: Scapaccino (AT), Piedmont, Italy Awards: 92/100 James Suckling Description: The grapes come from the historic vineyard near the Estate in Incisa Scapaccino, planted in 1961. After the hand selection of the grapes, usually between the first and second week of October, the grapes are pressed the same evening of the harvest and placed in temperature-controlled stainless steel tanks to ferment. After the alcoholic fermentation is complete, the wine is introduced into 25HL French oak barrels for aging of about 30 months. After bottling, the wine begins aging in the bottle. With an intense and complex aroma of typical red fruit, the bouquet offers hints of blackberries, cherries, and a delicate note of wood. Deep purple red color. On the palate, it is pronounced, full but balanced, with a long and pleasant finish. To be tried with Tajarin with white truffle, fried porcini mushrooms, or braised meat.
Denomination: Nizza DOCG Riserva Grape variety: 100% Barbera Name: Nizza Alcohol: 15.5° Format: 0.75L Production area: Scapaccino (AT), Piedmont, Italy Awards: 92/100 James Suckling Description: The grapes come from the historic vineyard near the Estate in Incisa Scapaccino, planted in 1961. After the hand selection of the grapes, usually between the first and second week of October, the grapes are pressed the same evening of the harvest and placed in temperature-controlled stainless steel tanks to ferment. After the alcoholic fermentation is complete, the wine is introduced into 25HL French oak barrels for aging of about 30 months. After bottling, the wine begins aging in the bottle. With an intense and complex aroma of typical red fruit, the bouquet offers hints of blackberries, cherries, and a delicate note of wood. Deep purple red color. On the palate, it is pronounced, full but balanced, with a long and pleasant finish. To be tried with Tajarin with white truffle, fried porcini mushrooms, or braised meat.
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