Prunotto
Nizza Bansella 2023
| Denomination | DOCG Nizza |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Aged for 9 months in oak barriques (second and third use) before bottling. |
- Name and grape variety: Nizza DOCG made from 100% Barbera, 2023 harvest
- Ageing: matured for 9–12 months in small French oak barriques
- Aromas: notes of cherry, plum and blackberry with hints of violet, cocoa and liquorice
- Taste profile: full and velvety structure, lively acidity, soft tannins, mineral finish
- Serving temperature and pairings: serve at 16–18 °C, decant for 1 hour; ideal with braised meats, ragù and cheeses
Description
What kind of wine it is
Bansella Nizza by Prunotto is a red wine from Piedmont with controlled and guaranteed designation of origin, made entirely from Barbera grapes and aged in small oak barrels. On the palate, it displays a fruity profile, supported by the lively acidity typical of the variety and polished tannins. Primary notes of cherry and blackberry blend with elegant hints of violet, cocoa and liquorice. The balanced structure leads to a persistent finish enriched by fine mineral notes, making it ideal for pairing with braised meats, rich ragù and mature cheeses.
Where it comes from
The grapes come from the Bansella vineyard located in the Nizza Monferrato area, a region historically renowned for Barbera cultivation. The soils are characterised by a composition of limestone and sand, interwoven with veins of marl, clay and silt, which impart freshness and a distinct aromatic identity to the glass. The climate, moderated by Alpine influences, encourages the full ripening of the grapes while preserving the natural acidity of the berries.
How it is produced
Following the manual harvest, the bunches are destemmed and gently crushed. Maceration takes place over six days at a controlled temperature, precisely extracting colour and aromatic components. Once fermentation is complete, the wine matures for twelve months in small French oak barrels of first, second and third use. This targeted ageing consolidates a harmonious profile and softens the palate, enriching it with delicate spicy notes.
History and Curiosities
The Prunotto winery was acquired in 1989 by the renowned Antinori family. A distinctive feature of this product is that it originates from a single vineyard of the same name, Bansella. Furthermore, an interesting fact concerns the native grape variety used for its production: in Piedmont, it is commonly referred to in the feminine form, traditionally called ‘la Barbera’.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1904
- Oenologist: Gianluca Torrengo
- Bottles produced: 1.116.400
- Hectares: 70
The Antinori family, charmed by such rich natural beauty, unique vineyards and soils, decided to invest time and energy in this terroir confident that their efforts would make Prunotto what it is today, one of the most important winemaking estates in the Piedmont region. Read more
| Name | Prunotto Nizza Bansella 2023 |
|---|---|
| Type | Red still |
| Denomination | Nizza DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Prunotto |
| Story | History and Curiosities The Prunotto winery was acquired in 1989 by the renowned Antinori family. A distinctive feature of this product is that it originates from a single vineyard of the same name, Bansella. Furthermore, an interesting fact concerns the native grape variety used for its production: in Piedmont, it is commonly referred to in the feminine form, traditionally called ‘la Barbera’. |
| Origin | Between Alba and the Nizza Monferrato area (Piedmont, Italy) |
| Climate | Mediterranean climate with alpine influences |
| Soil composition | Soil rich in limestone and sand, with marl and veins of clay and silt. |
| Harvest | Late September (last weeks of September) |
| Fermentation temperature | Not exceeding 28 °C |
| Fermentation | Completed before winter |
| Production technique | Manual harvest; destemming and crushing; maceration on the skins at controlled temperature (maximum 28 °C) for 6–7 days; alcoholic and malolactic fermentation; ageing for 9–12 months in small oak barrels/barriques (first, second and third use). |
| Wine making | Manual harvest at the end of September; destemming and crushing; maceration on the skins for about 6–7 days at controlled temperature (maximum 28°C); completion of alcoholic and malolactic fermentations before winter; ageing for about 9–12 months in small oak barrels/barriques (first, second and third use). |
| Aging | Aged for 9 months in oak barriques (second and third use) before bottling. |
| Total acidity | 5.46 gr/L |
| Residual sugar | 1.1 gr/L |
| Allergens | Contains sulphites |