Bansella
⏳ Drinking Window
2022 - 2030
🍽️ Food & Wine Pairings
Rich pasta dishes such as meat-stuffed agnolotti, roasted red meats, and aged cheeses like Toma or Pecorino.
✨ Technical Specifications
Prunotto, a historic estate in Piedmont with roots dating back to the early 20th century, has long been a benchmark for quality in the region. Their 'Bansella' is a distinguished expression of the Nizza DOCG, an appellation widely regarded as the ultimate grand cru for the Barbera grape. Sourced from vineyards in the heart of Nizza Monferrato, the vines thrive in soils composed of clay, silt, and sand, which impart both structure and aromatic complexity. Traditionally vinified with a maceration period to extract rich color and supple tannins, the wine is aged for approximately 12 months in oak barrels. This careful wood aging tempers Barbera's signature vibrant acidity, yielding a wine characterized by deep notes of ripe plum, dark cherry, and subtle sweet spices, wrapped in a velvety texture that honors the winemaking heritage of Asti.
🍾 About the Producer
Prunotto traces its origins to 1904 when the cooperative Cantina Sociale 'Ai Vini delle Langhe' was established in Serralunga d'Alba, later rescued and rechristened by Alfredo Prunotto in the 1920s. Under legendary winemaker Beppe Colla from 1956, the estate emerged as a pioneer of single-vineyard bottlings in Piedmont, famously producing the benchmark Barolo Bussia beginning with the 1961 vintage. Owned by Tuscany's Marchesi Antinori family since 1994, Prunotto stewards approximately 65 hectares across prime sites in the Langhe and Monferrato. Viticulture leverages the region's classic mosaic of calcareous clay and Tortonian marl, capturing distinctive diurnal shifts and microclimatic nuance. In the cellar, vinification balances traditional large-format cask maturation with refined contemporary precision. Prunotto's expansive portfolio is anchored by celebrated cru bottlings such as Barolo Bussia Vigna Colonnello Riserva, Barbaresco Bric Turot, and Nizza Riserva Costamiòle, complemented by classical regional expressions of Arneis, Barbera d'Alba, and Moscato d'Asti.