Nizza DOCG
Nizza DOCG is an Italian wine appellation in the Piedmont region, specifically in the province of Asti. The appellation was granted Denominazione di Origine Controllata e Garantita (DOCG) status in 2014, making it one of the newest appellations in Italy. The wines produced under the Nizza DOCG are made from the Barbera grape variety.
History[edit | edit source]
The history of wine production in the Nizza area dates back to the Roman times. However, the Nizza DOCG itself is relatively new, having been established in 2014. Prior to this, wines from the area were classified under the broader Barbera d'Asti DOCG.
Viticulture and Winemaking[edit | edit source]
The Nizza DOCG is located in the hilly areas of 18 municipalities in the province of Asti. The vineyards are planted on south-facing slopes at altitudes between 150 and 300 meters above sea level. The soils are predominantly calcareous clay, which is ideal for the cultivation of the Barbera grape.
The wines of Nizza DOCG are made exclusively from the Barbera grape. The regulations of the appellation require that the wines must be aged for a minimum of 18 months, of which at least 6 months must be in oak barrels. This aging process gives the wines their characteristic complexity and structure.
Characteristics of Nizza DOCG Wines[edit | edit source]
Nizza DOCG wines are known for their deep ruby red color, intense aromas of red fruits, and robust structure. They have high acidity and tannins, which make them suitable for aging. The flavors are typically of ripe red fruits, with notes of spices and vanilla from oak aging.
Food Pairing[edit | edit source]
Nizza DOCG wines are versatile and can be paired with a variety of dishes. They are particularly well-suited to rich, hearty dishes such as stews, roasts, and aged cheeses.
See Also[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
