Prunotto Bansella Nizza 2022
Rich flavours of plums sit alongside notes of violets, chocolate, and liquorice. The palate is full, yet balanced, with supple tannins and a fresh, savoury finish from the sleek vein of acidity.
The Nizza area, the best terroir for Barbera, has characteristic loam and sand veined soils that produce a wine capable of exalting the aromas and freshness of the grape variety.
Grapes come from vineyards planted on light coloured soil, rich in stratified calcareous material of marine origin. This area is part of the warm Nizza sub-zone, which gives the ripest, highest-quality Barbera in the Asti region.
Upon arrival in the cellars, the grapes were destemmed and crushed. Fermentation took place at 28ºC with a seven-day maceration period. After being run off its skins, the wine completed its fermentation and malolactic fermentation before the end of the year. It was then aged for nine months in sixty-gallon oak barrels, second and third-fill, before bottling.
| Vintage | 2022 |
| Alcoholic strength | 15% |
| Country | Italy |
| Region | Piedmont |
| Subregion | Asti |
| Grapes | Barbera 100% |
| Body | C/D |
| Contains sulphites | Yes |
| Vegetarian | Yes |
| Vegan | Yes |
| Milk | No |
| Eggs | No |
| Organic | No |
| Biodynamic | No |
| Closure | Diam |
Alfredo Prunotto founded his business in 1922, and was one of Piemonte’s most dynamic exporters until his retirement in 1956. The company passed then to Prunotto’s friend Beppe Colla, now a revered winemaker and one of the founding fathers of modern Piemonte. The quality of the top wines goes without saying, but the rest of the range is made with equal aplomb. The style is modern without being exaggerated: freshness of aroma and approachability of structure are viewed as positives, but copious new oak is not. Indeed, the only wines that see the inside of a brand new barrique are the outstanding single vineyard Barberas.
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