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 (1^st 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.