Nizza Docg Vegia 900 2017 - Cascina Garitina

Description

With the Nizza Docg Gianluca Morino , owner of Cascina Garitina , has created a real story of the territory , in its various shades.

Same in the soul, but different in the structure: three vineyards on different terrains , which contain the memories of an ancient world , telling the present and looking to the future .

Tasting the 3 different wines , Gianluca takes you by the hand and guides you towards a history that has deep roots but is sure of the steps to take in the future.

Nizza Docg Vegia 900 , one of the 3 bottles of this project, takes its name directly from the vineyard planting period .

This wine by the glass is intense red , the nose is warm and very deep , exudes aromas of black cherry and plum and the sip is incredibly juicy and fresh .

Why you should drink it

Because Gianluca Morino has such preparation and passion for what he does that he seems to transform very complex processes into simple acts: the love for Barbera and the Monferrato territory make each of his wines incredible !

Let's say that to drink Nizza Docg Vegia 900 you don't need an apology, just want a good glass of red .

When to uncork it

If you have a dinner with friends on your calendar based on roasts , braised meats , sausages and long-aged cheeses , then Nizza Docg Vegia 900 is the bottle to bring to make a good impression!

If not, rest assured: this barbera holds up well for over 15 years after the harvest , so sooner or later you will have a chance to drink it. And who knows if it's not even more interesting.

How to drink it

To best enjoy all the aromas and flavors , drink this Nizza Docg by Cascina Garitina at a temperature of 16 ° -18 ° !

Vinification and Aging

The manual harvest takes place in small baskets , followed by destemming , cold pre-fermentation maceration ( 12-13 ° C ) for 4 days. The mass is then heated for a day at 27 ° C and fermentation is continued for a week at 24 ° C.

At the end of fermentation and malolactic fermentation in steel , the decanting takes place in wood in February where it is elevated for about 15 months. Assembled in pre - bottling tank for 4 months, no filtration.

Territory

Vigna Vegia is located on top of Bric'd Garitta and was planted in 1958 . It is in massal selection , that is, a set of different Barbera individuals .

Area characterized by a Mediterranean climate with some continental influence especially in winter; from spring to autumn the daily presence of the south wind called “ Marin ” is important , which cools the sunniest days.

Soil

The soil is calcareous , compact and hard .