| Soil composition |
The lands of "Nizza" date back to the Tertiary age and are characterised by calcareous soils with an alkaline reaction, poor in organic substances and dry in summer. |
| Vinification |
Slightly overripe grapes are vinified traditionally, with maceration on skins for about 15 days, at a temperature of 28- 30 °C. |
| Ageing |
Malolactic fermentation takes place immediately after the completion of the alcoholic fermentation and is followed by ageing in barriques, where the wine spends 15 months. During this time, the extractive qualities of this Barbera evolve. Ageing is completed with a further six months in the bottle, offering us a complex and elegant wine. |