They call it the “Super Barbera.” Made only from Barbera grapes and without alcohol enrichment, Nizza DOCG is the flagship of Piedmontese Barbera and is produced in 18 municipalities in the southern Asti area, around the city of Nizza Monferrato. But that’s not all. The adoption of the disciplinary regulation, which came at the end of 2013, is a further step in an effort that has lasted over 10 years by the Consortium and the Nizza Producers Association. Only three bureaucratic steps remain – in Turin, Rome, and Brussels – and the recognition will beofficial. And there is also a Nizza Riserva, with cellar aging for at least 30 months, of which at least 12 months are in wooden barrels.
With a productive fabric active since 2000, Nizza Barbera exports 46% of the production to Germany, Switzerland, USA, China, Netherlands, Denmark. A symbol of a dynamic territory, which proposes itself in the high-end with a coat of nobility. The prohibition of altering the alcohol content means that in difficult vintages Nizza will not be made. But the growers aim high, and want to reach a production of 1 million bottles, at the 44 selected companies, by 2015.
