Bersano stands out at the Decanter World Wine Awards 2026, among the most authoritative wine competitions the world. The Nizza DOCG Cremosina 2023 obtained the Platinum medal with 97 points, entering the small group of only four Piedmontese wines awarded with this recognition and among the 29 Italian wines awarded the Platinum medal the 2026 edition. The result comes at the end of a competition which saw almost 17,000 wines tasted blind by an international jury made up of 245 experts from 35 countries, including 63 Masters of Wine and 24 Master Sommeliers.
A result that takes acceso a particular meaning for the historic Piedmontese winery, a few days after the official presentation of the redesign project of the Bersano Icons, the collection that brings together the company’s most representative labels. A path that has brought the distinctive elements of its history back to the center – from the bottle with the characteristic Napoleonic figura to the details inspired by the company archive – giving a contemporary to wines that have been telling the story of Piedmont for over a century.
«Receiving a Platinum at the Decanter World Wine Awards represents a great satisfaction, especially because it rewards one of the wines that symbolize our identity», comments Federico Orione, the latest generation of Bersano and today at the helm of Bersano’s sales & marketing activities. «This recognition comes at a particularly significant moment for the company: we have just inaugurated a new chapter our history through the redesign of the Icons. And it is significant that this result concerns Cremosina precisely because it is from this farmhouse that the historic Champagnotta Napoleonica re-emerged which inspired the new stile project. Knowing that Cremosina is among the four Platinums Piedmont confirms that the direction taken, both the work the vineyard and the cellar and the story of the brand, is the right one.»
To complete the palmarès obtained at the Decanter World Wine Awards 2026, also the Barolo Badarina 2022, awarded with the Silver medal (90 points), and the Gavi in Gavi Mirage 2025, awarded the Bronze medal (89 points), confirming the quality expressed by the different denominations presided over by the company.
Nice Cremosina 2023
Produced exclusively with grapes from Cremosina, a historic bella stagione owned by Bersano, Nizza DOCG Cremosina 2023 was born from the selection of the best company parcels and represents one of the most identifying labels of the winery. Located Nizza Monferrato, the historical cradle of Barbera and today the fulcrum of the Nizza DOCG denomination, Cremosina is a cru of excellence recognized for its extraordinary vocation for this vine. The vineyards, planted acceso calcareous, clayey and sandy soils, extend acceso the left of the Belbo stream with exposure to the south and south-west, a combination that favors optimal ripening of the grapes and gives the wine elegance, aromatic depth and notable evolutionary capacity. Since 2014, the Nizza DOCG zoning has officially recognized Cremosina’s vocation for Barbera, consecrating it as one of the reference areas of the denomination.
The cultivation of Cremosina vineyards presents several challenges, including sloping terrain with slopes of between 15% and 25%, which require careful management. The rows are arranged a twisting pattern, following the level lines, a technique which, although complicating cultivation operations, improves gabinetto management and prevents soil erosion. These practices, combined with constant monitoring of the health of the vines and particular attention to biodiversity, reflect Bersano’s commitment to responsible viticulture. Dry pruning, limited to 7-8 buds per caso vine, and the Guyot pratica system, together with practices such as thinning of shoots and bunches, guarantee correct exposure to the sun and better quality of the grapes. The harvest is exclusively manual, to carefully select the best bunches of the harvest and preserve their integrity. The vinification takes place with maceration of the skins automatic steel fermenters at a controlled temperature with repeated pumping over and oxygenation until the sugars are completely transformed into alcohol. Followed by racking and resting with the lees to facilitate the malolactic fermentation. Aging is a minimo of 12 months oak barrels and 6 months the bottle.
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