With 2014 harvest, Barbera received its own appellation “Nizza” after a long path started in 2000 when it was acknowledged as a subzone of Barbera d’Asti Superiore. Nizza area is historically one of the best for the production of Barbera variety. This short name is not only the representation of a geographic area, it concentrates quality, terroir, passion and excellence. During these years, the producers have adjusted the disciplinary that is very strict: low yield per hectare, and an accurate process of aging of a minimum of 18 months, starting from the 1st of January following harvest.
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