Prunotto Bansella Nizza Barbera Piemonte DOCG 2020
Prunotto Bansella
Nizza Barbera 2020
The base of the powerful Bansella Nizza from Piedmont is made from grapes of the Barbera grape variety. The grapes grow under optimal conditions in Piedmont. Here, the vines have their roots in sand, limestone, clay and marl soil. Bansella Nizza is in wine among the green old ones throughout, because this Italian breathes extraordinary European charm that clearly underlines the success of wine among the green old ones. The ripening of the grapes in this Barbera wine is greatly influenced by the climate of the growing region. The Piedmont region tastes the right climate, which among and what's more, the best is the best. When the grapes for Bansella Nizza are fully ripe, they are harvested exclusively by hand without the help of rough and less selective full harvesters. After the host brings more pain to the press. Here they are selected and carefully fattened. Fermentation takes place in small barrels at a controlled temperature. Fermentation is followed by a few months of aging on the fine lees before bottling.
Prunotto Bansella
Nizza Barbera 2020
The base of the powerful Bansella Nizza from Piedmont is made from grapes of the Barbera grape variety. The grapes grow under optimal conditions in Piedmont. Here, the vines have their roots in sand, limestone, clay and marl soil. Bansella Nizza is in wine among the green old ones throughout, because this Italian breathes extraordinary European charm that clearly underlines the success of wine among the green old ones. The ripening of the grapes in this Barbera wine is greatly influenced by the climate of the growing region. The Piedmont region tastes the right climate, which among and what's more, the best is the best. When the grapes for Bansella Nizza are fully ripe, they are harvested exclusively by hand without the help of rough and less selective full harvesters. After the host brings more pain to the press. Here they are selected and carefully fattened. Fermentation takes place in small barrels at a controlled temperature. Fermentation is followed by a few months of aging on the fine lees before bottling.
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