NIZZA D.O.C.G. BRICCO COVA
Bricco Cova is the central area of the Lovetta macroarea, suited and recognized for the production of Nizza D.O.C.G., where the first vintage produced was born. Located just below the Abbey and moved slightly further to the west, Cova is an area fully exposed to the south. Sand marls with a small percentage of clay give the wine an extraordinary potential in the medium to long term. Altitude of 230 meters s.l.m. and great exposure offer the possibility of producing a very ripe grape, but also very balanced.
The 2016 vintage was among the most balanced of the last decade. The summer season which then led to the ripening of the grapes alternated phases of great heat and high temperatures to a good temperature range, especially in the month of August. Before the harvest a small thinning was done to thin out tips and less mature wings.
HARVEST AND WINEMAKING
The vintage harvest period of 2016 was ordinary and the grapes were harvested in the second half of September. High temperatures during the day and low at night have allowed a perfect path of maturation. The collection was carried out in crates of 20 kg each and brought enchantment; once they have arrived they have been de-stemmed and then pressed. Alcoholic fermentation at a controlled temperature of 25 C in stainless steel tanks, parallel to the maceration lasted about 15 days, then the mass was drained into tonneau, where it also ended the malolactic fermentation. The wine then stopped for about 15 months in wood and then bottled at the beginning of summer almost a year and a half after the harvest.
REFINEMENT IN THE BOTTLE
AT 6.48 g / LALC 14.53%