Nizza docg Riserva “Vignali” 2019


Nizza docg Riserva wine is produced in a small area of 18 municipalities facing on Rio Nizza. Production regulations set very strict requirements from the growing and the oenological point of view, in order to keep high quality standards. The most important ones concern: 100% Barbera grapes a lower yeld and an higher minimum alcohol content; an ageing of 30 months at least (starting form January 1st after harvesting), 12 minimum in oak.

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Tasting Notes

The wine can last from between 10 to 15 years, depending on the vintage and proportionally to alcohol, colour and acidity.
Deep ruby red, with a purple shade at the rim, veering to garnet with just a few years of ageing.
The nose is remindful of stone fruit, strawberries, violets, vanilla, almonds, balsamic and Mediterranean flora with occasional smoky and mineral notes.
On the palate, it is tasty and full-bodied, sometimes supported by good acidity.
When young, it displays slightly astringent tannins, but, because of its remarkable structure, it is never overpowered by oak. It provides an excellent pairing with red and grilled meats, game, roasts, cheeses and soups.
Serving temperature: 18-20°C.
Total alcohol: 14-14.9% by vol.


The grapes come mostly from the oldest vineyards of our properties, in the cru Vignali-Rocche in the western area of Nizza docg appellation. The average altitude is around 240-260 mt. West exposure, the slope is 5-10%. The soil changes from a markedly alkaline one to a dominant clayey and chalky, poor in organic substances. Normal vineyard practices include leaf thinning and accurate manual desuckering. Fruit thinning is also carried out, leaving one bunch per shoot.

Harvest & winemaking

The beginning of harvest can fall between Sept. 2nd and Oct. 8th, based upon the weather pattern of the season.
Traditional vinification in steel vats is immediately followed by storage of 100% of the product in new oak casks having a capacity of 300 litres. A second racking is performed between June and August, based upon the wine’s sensory evolution owing to the presence of lees.
The wine is left in small barrels between 11and 13months, and is then moved to a large cask for others 10/12 months , where ages until the bottling. Aged in bottle between 12 and 24 months.