Cipressi Nizza DOCG
Category
Red
Grapes
100 % Barbera
Appellation
Nizza DOCG
Producer
Country
Italy
Region
Piémont
Size
750 ml
Degree of alcohol
13,82 %
Serving temperature
18 °C
Available in these provinces
Québec
See the product
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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.
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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.
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Food Pairings
Cured meats, filled pastas, red meat.
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Other information
acidity: 6.05 g/l | ph: 3.55
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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