The lands of the "Nizza" date back to the Tertiary age and are characterized by being calcareous soils, with alkaline reactions, poor in organic substances, and arid in summer. The vineyards belong to a restricted area of about 2-3 hectares and the production is very small (about 1.5 kg per plant), in order to obtain wine, very concentrated and rich in extracts and coloring matter. After fermentation, it proceeds with the maturation in barriques for 12 months and further finishing in large barrels for 12 months.
This Reserve is produced exclusively in the best vintages.
Organoleptic characteristics
Information data