Nizza DOCG Violanda
— Vintage 2020
Tasting Notes
A story that begins hundreds of years ago, deep roots stretching from Australian Queensland to the rolling hills of Asti, culminating in a refined Barbera, eternally named Violanda.
A vibrant ruby color when young that ages gracefully into a deep garnet, accompanying an intense and delicate vinous bouquet that dances between plums, ripe cherries and a spicy touch of licorice.
The palate feels round and full-bodied, mellowing with the passage of time.
Perfect to pair with meat dishes, roasts aged cheeses.
Ideal for those who like structured soft intense wines.
Base information
Product Name: Nizza DOCG Violanda
Grape variety: 100% barbera
Name: Nice
Classification: DOCG
Color: red
Type: still/dry
Country/Region: Italy, Piedmont
Vintage: 2020
Alcohol content: 15.50% vol.
Residual sugar: 0.5 g/l
Number of bottles produced: 6,000
Vineyard
% Grapes/Vine: 100% barbera
Soil: clay-limestone marls of marine sedimentary origin, with a good persistence of silt
Exposure: southeast/southwest exposure. Altitude 230m above sea level.
Agricultural method: integrated pest management
Year of implantation: 2002
Harvest date: September 2020
Type of harvest: by hand in crates
Geolocation: 44.7772826, 8.2238406
Winemaking
Method: fermentation takes place in contact with the skins at controlled temperature in stainless steel tank 20/25 days. Refinement lasts a minimum of 20 months of which 10 in large 50-hectoliter barrels before bottle aging.
Temperature: 28 °C
Duration: 25 days
Malolactic: yes, in stainless steel tank
Aging: wood
Age of barrels: 4-5 years old
Barrel type: large barrel 5000 l
Wood type: French oak
Toasting level: medium
Percentage of new barrels: 50%
Time in wood: 10 months
Minimum time in bottle: 6 months
Bottle
Empty bottle weight: 490 g
Bottling date: August 2023
Aging potential: more than10 years
Size of corkage: 24×44
Cork material: whole cork
Bottle type: bordelaise
Number of bottles per box: 6
Box size: 33x17x25
Chemical Analysis
Dry extract: 33.7 g/l
Total acidity: 6.30 g/l (tartaric acid)
Volatile acidity: 0.48 g/l (acetic acid)
Total SO2: 70 mg/l
Free SO2: 18 mg/l