Barbera Bansella Nice is an appellation wine DOCG from the cellars of the renowned winery Prunotto, which in 1989 was taken over by the family Antinori. The vine used for this wine is the barbera, commonly referred to in the feminine (la barbera), indigenous to the Piedmont and vinified in purity. Its growing area is Alba, in the province of Cuneo, where the soil rich in limestone and sand is able to give the wine its organoleptic characteristics. The medium-sized, blue-colored berries intense, are characterized by a strong level of acidity. It has good resistance to various climatic conditions, not afraid of wind and drought while it is very sensitive to cold intense and frost.
La harvest is practiced in the last weeks of September, through manual harvesting. Once the grapes arrive at the winery, they are subjected to destemming, a stage aimed at separating the berries from the stalks, and crushing. The maceration will last 7 days and takes place at a controlled temperature, which cannot exceed 28°C. After the wine has been extracted from the must has finished its process of both alcoholic and malolactic fermentation, and this occurs before the onset of winter. L'aging, which lasts 9 months, takes place using small wooden barrels of first e second passage which will be responsible for yielding scents and essences to the wine. First-passage barrels, the new ones, yield fresh aromas, while second-passage barrels, i.e., those already used, release more delicate scents and essences. The result of this complex process will yield a semi-aromatic wine of excellent quality. Intense ruby red with dark highlights. On the nose rich aromas of plum combine with notes of violets, cocoa and licorice. The palate is full, harmonious, smooth, with a fresh finish supported by a good acid vein.
La harvest is practiced in the last weeks of September, through manual harvesting. Once the grapes arrive at the winery, they are subjected to destemming, a stage aimed at separating the berries from the stalks, and crushing. The maceration will last 7 days and takes place at a controlled temperature, which cannot exceed 28°C. After the wine has been extracted from the must has finished its process of both alcoholic and malolactic fermentation, and this occurs before the onset of winter. L'aging, which lasts 9 months, takes place using small wooden barrels of first e second passage which will be responsible for yielding scents and essences to the wine. First-passage barrels, the new ones, yield fresh aromas, while second-passage barrels, i.e., those already used, release more delicate scents and essences. The result of this complex process will yield a semi-aromatic wine of excellent quality. Intense ruby red with dark highlights. On the nose rich aromas of plum combine with notes of violets, cocoa and licorice. The palate is full, harmonious, smooth, with a fresh finish supported by a good acid vein.
| Name | Prunotto Barbera Nizza Bansella 2021 |
| Type | Still red |
| Classification |
DOCG Barbera D'Asti Superiore Nizza
|
| Year | 2021 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Piedmont |
| Grape varieties | 100% Barbera |
| Location | Alba (CN) |
| Soil composition | Soil with veins of silt and sand. |
| Harvest | Grapes that arrived at the winery were destemmed and crushed. |
| Vinification | The maceration lasted 7 days at a maximum temperature of 28 °C. After racking, the wine completed both alcoholic and malolactic fermentation before winter. |
| Aging | 9 months in barrique of second and third passage, before bottling. |
| Grade alcohol content | 14.50% by volume |
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€19.99 | €24.99
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€19.99 | €24.99
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€19.99 | €24.99
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