2019-11-13

Cipressi Nizza DOCG

Category
Red 
Grapes
100 % Barbera 
Appellation
Nizza DOCG 
Producer
Country
Italy 
Region
Piémont 
Size
750 ml 
Degree of alcohol
13,82 % 
Operating temperature
18 °C 
Available in these provinces
Québec 
SAQ status
Private import
  • Terroir
    Municipality: Castelnuovo Calcea.

    First vintage produced: 1996

    Vineyard: Tenuta La Court

    Surface area of the vineyard: 6 ha

    Year planted: various planting of different ages

    Soil: called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium.

    Vineyard exposure: southeast to southwest

    Vineyard elevation: 230-280AMSL.

    Method of cultivation: Guyot

    Vines per hectare: approximately 5,000

    Yield: very low yield; thinning of excess bunches at end of summer, leaving an average of 7/8 bunches per vine.

    Manual harvest.

  • Vinification and maturation
    Vinification in steel tanks. 10/12 days of maceration with the skins and a soft “shower” system of wetting the cap Initial temperature of 30 °C, then decreased to 27 °C. Malolactic fermentation in steel refinement: minimum of 18 months. Aged for 12 months in large oak casks before refinement in the bottle.
  • Features
    Colour: intense ruby red

    Nose: surprising for its clarity and elegance, red fruit, mature cherry, raspberry and the sweet notes of tobacco taste: complex, structured and impresses for its fresh softness and roundness; pleasing savoury finish.

  • Food Pairings
    Cured meats, filled pastas, red meat.
  • Other information
    acidity: 6.05 g/l | ph: 3.55
  • Terroir
    Municipality: Castelnuovo Calcea.

    First vintage produced: 1996

    Vineyard: Tenuta La Court

    Surface area of the vineyard: 6 ha

    Year planted: various planting of different ages

    Soil: called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium.

    Vineyard exposure: southeast to southwest

    Vineyard elevation: 230-280AMSL.

    Method of cultivation: Guyot

    Vines per hectare: approximately 5,000

    Yield: very low yield; thinning of excess bunches at end of summer, leaving an average of 7/8 bunches per vine.

    Manual harvest.

  • Vinification and maturation
    Vinification in steel tanks. 10/12 days of maceration with the skins and a soft “shower” system of wetting the cap Initial temperature of 30 °C, then decreased to 27 °C. Malolactic fermentation in steel refinement: minimum of 18 months. Aged for 12 months in large oak casks before refinement in the bottle.
  • Features
    Colour: intense ruby red

    Nose: surprising for its clarity and elegance, red fruit, mature cherry, raspberry and the sweet notes of tobacco taste: complex, structured and impresses for its fresh softness and roundness; pleasing savoury finish.

  • Food Pairings
    Cured meats, filled pastas, red meat.
  • Other information
    acidity: 6.05 g/l | ph: 3.55