Cipressi gets its name from the cipressi or cypress trees atop one of the hillsides of the famed La Court estate. The Barbera grapes for Cipressi are from the better exposed vineyards from the La Court estate and are hand-harvested. The soil is called astiane (meaning of Asti) sands and consists of calcareous-clay marl of sedimentary marine origin with a good presence of lime and sand and rich in microelements, particularly magnesium. The vines have an average age of 20 years and a Southeast-Southwest exposure. Following fermentation in stainless steel tanks, the wine is aged for one year in large oak casks before refinement in the bottle. Nizza was previously part of the Barbera d’Asti DOCG but was elevated to its own DOCG in 2014.
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