Barbera is the most widely grown grape variety in Piedmont.

This widespread cultivation expresses its finest qualities in the Monferrato Astigiano area, when historical references to its excellence date back as far as the Middle Ages.

Within the scope of the Barbera d’Asti DOC appellation, an area of excellence called Nizza, restricted to a limited number of municipal districts, has been identified.  

This area is located in the hills acknowledged as UNESCO World Heritage in 2014.

In that same year, the Barbera grown in this area was assigned the new appellation of Nizza DOCG, which identifies not with the grape, but with the terroir.

The regulations governing the production of Nizza are extremely strict in terms of cultivation and vinification, with a view to maintaining the highest quality standards (the yield per hectare is lower than that established for Barolo).

These qualities place Nizza among the great Piedmontese red wines and make it the Cru of Barbera, characterised by outstanding personality, complexity and longevity.



Slow wine magazine 07 / Nov-Dec 2015


The Nizza production zone can be divided into four large subzones situated at an altitude between 150 and 350 metres above sea level, considering that there are parts that overlap, “invasions” of soil from one area to another and so on. This composite and complex situation looks more or less like this.


Vinchio, Cortiglione, Incisa, part of Mombercelli and Mombaruzzo: highly permeable rough and fine sands; not particularly fertile and poor in organic matter.


Agliano, Moasca, San Marzano Oliveto and Castel Rocchero, part of Castel Boglione and part of Nizza Monferrato: sandy-silty soils with a modest amount of permeable clay.


Castelnuovo Calcea, part of Agliano and Mombercelli, part of Nizza Monferrato, Castelnuovo Belbo and part of Mombaruzzo: moderately permeable marl and sand.


Calamandrana, Castel Boglione and Rocchetta Palafea: very permeable sandstone and marl.