|Composition of the land
||Very light colored rich in calcareous elements of marine origin and strata of sand.
||The period of skin contact during fermentation lasted seven days at a maximum temperature of 82° Fahrenheit (28° centigrade). After being run off its skins, the wine completed its fermentation, and its malolactic fermentation as well, before the end of the year.
||It was then aged for nine months in sixty gallon oak barrels, already used once or twice, before bottling.
||Price Prunotto Barbera Bansella Nizza 2016 € 14.09