ANSSÈMA NIZZA DOCG
Number of vines: 4000 plants per hectare
260 m above sea level
Soil: calcareous with some sand
Average yield per Ha: 45 hl
are harvested when perfectly ripe (1st ten days of October).
Vinification with destemming and pressing and 12 days’ maceration on skins.
Temperature-controlled fermentation at 28-30°C. Ageing in small oak barrels upon completion
of malo-lactic fermentation
Ruby with garnet highlights.
A pleasantly intense bouquet, spicy and lightly toasted, with fruity varietal characteristics.
Warm, dry and
persistent palate with vanilla and coffee notes.
Structured red meat dishes, roasts, braised meats and game; pairs well with fat, blue and mature cheeses.