Cascina Valle Asinari
Nizza 2020
| Denomination | DOCG Nizza |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Albariño |
| Aging | Aged for 12 months in large Slavonian oak barrels and 6 months in bottle. |
- Name and vintage: Nizza DOCG 2020, still dry red wine from organic Barbera grapes
- Aromatic profile: notes of cherry, morello cherry, violet, tobacco, cinchona and spices
- Taste and structure: broad and fleshy palate, pronounced freshness, dense and well-integrated tannins
- Vinification: in cement with indigenous yeasts; 12 months in oak, 6 in bottle
- Serving: decant for 1 hour, 17-20 °C; ideal with game, lamb and cheeses
Description
What kind of wine it is
Valle Asinari Nizza is an intense dry red wine made from organically grown Barbera grapes. In the glass, it displays a cardinal ruby colour. The aromatic profile is concentrated: notes of cherry jam, morello cherry, violets and dried roses emerge, intertwined with hints of cinchona, tobacco and oriental spices. On the palate, it reveals a broad and fleshy character, supported by lively acidity that gives the wine vibrancy, finishing with well-integrated tannins and a persistent, fruity finish.
Where it comes from
This wine originates in Piedmont, at the heart of the Nizza denomination, a prime area for cultivating Barbera. It is the result of the dedication of Cascina Valle Asinari, an estate that has enhanced an ancient winemaking property. The vineyards are managed according to a strict philosophy to produce expressive wines with remarkable ageing potential. The use of the pure variety enhances the aromatic intensity and the acidic tension typical of this outstanding area.
How it is produced
Vinification takes place in cement vats, where the must ferments for twelve days thanks to the action of indigenous yeasts. After racking, malolactic fermentation softens the flavour profile. Maturation continues for twelve months in large Slavonian oak barrels, followed by a further six months of rest. The meticulous management of each stage consolidates the wine's structural balance, ensuring excellent longevity that allows it to evolve beautifully over time.
History and Curiosities
Founded in 2015 following the acquisition of the historic Bricco Asinari estate, this young Piedmontese winery expresses all its dedication in the Nizza DOCG 2020. Produced from organic Barbera grapes, the wine is crafted under the guidance of oenologist Simone Borsari through fermentation in concrete tanks with indigenous yeasts. The meticulous ageing process of 12 months in Slavonian oak barrels and a further 6 months in bottle forges an elegant, bold and fleshy character. An ambitious project, developed over 15 hectares, which skilfully enhances the authentic vocation of the territory.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2015
- Oenologist: Simone Borsari
- Bottles produced: 100.000
- Hectares: 15
| Name | Cascina Valle Asinari Nizza 2020 |
|---|---|
| Type | Red still |
| Denomination | Nizza DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Albariño |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cascina Valle Asinari |
| Story | History and Curiosities Founded in 2015 following the acquisition of the historic Bricco Asinari estate, this young Piedmontese winery expresses all its dedication in the Nizza DOCG 2020. Produced from organic Barbera grapes, the wine is crafted under the guidance of oenologist Simone Borsari through fermentation in concrete tanks with indigenous yeasts. The meticulous ageing process of 12 months in Slavonian oak barrels and a further 6 months in bottle forges an elegant, bold and fleshy character. An ambitious project, developed over 15 hectares, which skilfully enhances the authentic vocation of the territory. |
| Origin | Piedmont, Italy |
| Fermentation | 12 days |
| Production technique | Fermentation in concrete tanks with indigenous yeasts; maturation for 12 months in large Slavonian oak barrels and 6 months in bottle |
| Wine making | Fermentation in cement vats for 12 days with indigenous yeasts; racking off the lees and subsequent malolactic fermentation; ageing for 12 months in large Slavonian oak casks and 6 months in bottle. |
| Aging | Aged for 12 months in large Slavonian oak barrels and 6 months in bottle. |
| Allergens | Contains sulphites |