Cru Moncucco-Cavino

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About. 3.5 hectares of vineyard consisting of barbera grapes.

1.9 hectares of vines from 2019 
1.6 hectares of vines from 2021

This is the interactive Google Map of all our vineyards.

WINEMAKER / VIGNAIOLO:  Claudio Dacasto

Nizza DOCG

Approval for the labeling of wine as Nizza DOCG was granted in December 2014 for production from the 2014 harvest. The first wines labeled as Nizza DOCG were released in July 2016.
History: Originally a subzone of the Barbera d’Asti DOCG; became a separate DOCG in 2014
Vineyard Area: 250 ha / 620 acres (2015, C)
Production: 2,160 hl (total 2014 as a subzone); 24,000 cases bottled in 2014
Principal Red Grape Varieties: Barbera
Significant Production 

Rules:      
-     Zone of production: 18 communes of the Nizza area                      
Agliano Terme, Belveglio, Bruno, Calamandrana, Castel Boglione, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cortiglione, Incisa, Scapaccino, Moasca, Mombaruzzo, Mombercelli, Nizza Monferrato, Rocchetta Palafea, San Marzano Oliveto, Vaglio Serra, and Vinchio      

-     Minimum alcohol level: 13.0%; 13.5% if a vigna (vineyard name) appears on the label      
-     Aging: For Rosso, minimum 18 months, including 6 months in barrel (ERD = July 1, V+2); for riserva, minimum 30 months, including 12 months in barrel (ERD = July 1, V+3)       
-     Below is a comparison of the rules for Barbera d’Asti DOCG and for Nizza DOCG.