Villa Giada. Nizza 'Bricco Dani'
Barbera d’Asti Superiore Nizza DOCG
Dani is the vineyard behind Andrea’s home, near the village of Agliano Terme. It has excellent South-West exposure and produces the flagship wine of the estate, Bricco Dani Barbera d’Asti Superiore Nizza. A selection of the best grapes from the oldest vines are hand harvested and transported to the cellar using small baskets. After a careful de-stemming, the must is kept in contact with the skins, fermentation is in stainless steel vats at a constant temperature for a period of three to four weeks. The wine is kept in steel tanks until the malolactic fermentation is finished, it is held a little longer before being transferred to Allier tonneaux (500ltr barrique) where the wine is aged for between 12 and 14 months, depending on the vintage.
Production is 8000-9000 bottles.
Ripe raspberry and black cherry, powerful mature tannins with delicate tobacco, dark chocolate and truffle flavours.
Picked at the end of September, the vintage was saved by a dry, warm month.
Available in magnum
2011 (14.5%) Sold out
A very fine intense vintage, the fruit is layers of damson and sloe, with pepper, mocha and marzipan.
2010 (14.5%) Sold out
Ripe, full and open fruit, fine tannins with hints of mocha mingle with backberry, damson and sloe.
2009 (14.5%) Sold out
Brooding, deep damson and sloe fruit run through with fine ripe tannins, hinting at mocha and balsamic a big but not obtrusive wine that may well be the best yet.
2008 Sold out
Coffee, mocha and dark chocolate forcing their way through blackberry fruit, well balanced tannin, floral and mineral elements, pure and long on the finish.
2007 (14.5%) Sold out
For Andrea this was an incredible vintage, Barbera is not an easy vine to make a ‘Grand Vin’ from and this is one of the best, deep and richly flavoured with blackberry and cherry, a slight mineral sensation and moka and balsamic notes from the barrique ageing. A lovely, perfectly balanced wine that will develop for at least ten years.
2004 Sold out
Bench Mark big boy Barbera, the 2004 is startlingly good. When we tried from the barrel in October 2006 we were blown away and now it is in bottle it is no less exciting. Currants and sloe with damson and green peppercorns. A wonderfully tight and poised Barbera full, with attractive minerality. A wine of the land whose potential has been wisely presented by Andrea.