The 2020 vintage began in the name of a winter without particular criticalities, characterized by mild temperatures and little rainfall. The first part of spring was relatively dry and sunny, guaranteeing an early and homogeneous vegetative restart. In the months of May and June, the unstable climate recorded a considerable number of rainy days, causing a slowdown in the vegetative development; these climatic conditions made it possible to exhaust the advantage accumulated at the beginning of spring and allowed an important accumulation of water in the ground so as to avoid phenomena of water stress during the summer. The repeated thinning interventions have regulated the productions per vine in order to favor an optimal accumulation of sugars. Good weather conditions in September, characterized by significant temperature variations between day and night, they ensured the optimal ripeness and health of the grapes. The harvest took place from 11 to 19 September.
The grapes arrived in the cellar were de-stemmed and gently pressed. Maceration took 6 days at a maximum temperature of 28 ° C. The wine then completed both alcoholic and malolactic fermentation by winter and then refined for 12 months in second and third passage barriques before being bottled.
The area of Nizza, the best terroir for Barbera, characterized by a soil with veins of silt and sand, for a wine capable of enhancing the aromas and freshness of the variety.
Bansella has an intense ruby red color. The nose is generous and fruity, with hints that recall dark pulp fruit, flowers and a light note of licorice. On the palate it is soft and characterized by an excellent balance between freshness and acidity typical of Barbera.
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