SOIL TYPE High clayey-calcareous content, with additional sandy components. AGE OF VINEYARDS From 30 to 60 years. VINIFICATION Selection of the grapes in the vineyard through manual harvesting, fermentation and maceration for about 15 days in stainless steel containers, followed by malolactic fermentation in November. TRAINING SYSTEM Guyot with espalier. COLOR Intense ruby red that takes on elegant garnet reflections over time. SCENT Of red fruit, bitter cocoa and coffee, which with the passing of the months becomes more spicy with wild notes, typical of the sandy calcareous soil of Vinchio. PAIRINGS Finds its maximum expression when paired with rich dishes, red meat and soft cheeses. Excellent with bagna cauda. TASTE The taste is dry, it has a nice body, highlighted by the strength and dense texture, full of character. NOTES To obtain this important red wine, only 100% pure Barbera grapes are used. Nizza is the name of the Nizza Monferrato sub-area where this grape is believed to hav