Description
Barbera Bansella Nizza is a
DOCG wine produced in the cellars of the renowned
Prunotto winery, which was acquired by the
Antinori family in 1989. The
grape variety used for this wine is the
Barbera, commonly referred to in the feminine form (la barbera), native to
Piedmont and vinified as a single varietal. Its cultivation area is
Alba, in the province of Cuneo, where the soil, rich in limestone and sand, gives the wine its organoleptic characteristics. The medium-sized grapes, with an intense blue color, are characterized by a high level of acidity. It has good resistance to various climatic conditions, unaffected by wind and drought, but is very sensitive to intense cold and frost. The
harvest is carried out in the last weeks of September, through manual harvesting. Once the grapes arrive at the cellar, they undergo
destemming, a phase aimed at separating the berries from the stalks, and
pressing. The
maceration lasts 7 days and takes place at a controlled temperature, which cannot exceed 28°C. After the wine has been extracted from the must, it has completed both its alcoholic and malolactic fermentation processes, which occurs before the onset of winter. The
aging, which lasts 9 months, takes place using small
wooden barrels of
first and
second passage which will have the task of imparting aromas and essences to the wine. The new, first-passage barrels release fresh aromas, while the second-passage, i.e., those already used, release more delicate aromas and essences. The result of this complex process will give a semi-aromatic wine of excellent quality.
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