||Loam and sand veined soils.
||Grapes were harvested and brought into the cellar for destemming and crushing.
||Maceration on the skins lasted for a period of 7 days at a temperature no higher than 28 °C (82 °F). After the first racking, both alcoholic fermentation and malolactic fermentation were completed before winter began.
||9 months in small oak barrels, both second and third fill, before bottling.
||Preis Prunotto Barbera Nizza Bansella 2018 € 11,55