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Barbera Bansella Nizza was born in the Nizza area, the best terroir for Barbera, characterized by a soil with veins of silt and sand, for a wine capable of enhancing the aromas and freshness of the variety.The grapes arrived in the cellar were de-stemmed and pressed. Maceration lasted 7 days at a maximum temperature of 28°C.After racking, the wine has completed both alcoholic and malolactic fermentation before winter. The wine was aged for 9 months in second and third passage barriques, before proceeding with bottling.
The grapes of this wine come from light and very clayey soils.It is made pleasant in youth thanks to modern wine making techniques aimed at obtaining and preserving the fragrance and "vinosity" of the wine.
The Prunotto soils are of an age attributable to the Tortonian - Messinian period, particularly rich in calcareous clays and elements such as magnesium and manganese.One of its main characteristics is certainly the complex and ample scent with hints of violets and undergrowth. The taste is full and velvety, very well-balanced.