ANSSÈMA NIZZA DOCG
VINEYARD
Surface area: 0.70 Ha
Grape: Barbera
Number of vines: 4000 plants per hectare
Altitude: 260 m above sea level
Exposure: south/south-westerly
Position: hill
Soil: calcareous with some sand
VINIFICATION
Average yield per Ha: 45 hl
The grapes 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
SENSORIAL CHARACTERISTICS
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.
PAIRINGS
Structured red meat dishes, roasts, braised meats and game; pairs well with fat, blue and mature cheeses.
Serving temperature: 18°C.