Prunotto Nizza Bansella 2023

Prunotto Nizza Bansella 2023 is a refined expression of Piedmontese Barbera, produced under the prestigious Nizza DOCG appellation. Made entirely from Barbera and matured in small oak casks, it combines the grape’s naturally vibrant acidity with ripe fruit, subtle spice and an elegant, polished structure. The wine also reflects Prunotto’s long-standing heritage, strengthened by its acquisition by the Antinori family in 1989.

Tasting Notes
The wine shows a vivid ruby-red colour with attractive purple highlights. On the nose, it offers expressive aromas of ripe red and dark berries, complemented by delicate floral tones and the subtle vanilla and spice notes imparted by oak maturation. On the palate, the characteristic freshness of Barbera is balanced by generous fruit, smooth tannins and a rounded texture. The finish is lively, savoury and persistent, with well-integrated oak adding depth rather than overpowering the fruit. It is enjoyable now for its freshness and accessibility, while careful cellaring over the next few years should allow its flavours to develop further.

Production
The Barbera grapes are grown in Piedmont on soils rich in limestone and sand, which contribute freshness, structure and distinctive mineral character. The medium-sized, deeply coloured grapes are harvested by hand during the final weeks of September. In the cellar, they are destemmed and pressed before undergoing approximately seven days of temperature-controlled maceration, with temperatures kept below 28°C. Alcoholic and malolactic fermentation are completed before winter, followed by nine months of maturation in first- and second-use small oak casks. The newer barrels contribute fresh aromatic notes, while the older casks bring more subtle, integrated nuances.

Food & Serving
Its bright acidity and supple structure make this Barbera a versatile partner for Piedmontese cuisine, including tajarin pasta with ragù, mushroom dishes, risotto, grilled sausages and roasted poultry. It also pairs beautifully with mature hard cheeses and richly flavoured antipasti. Serve at approximately 16–18°C. Decanting is not essential, but a short decant or generous aeration in the glass can help open the wine’s fruit and oak-derived aromas.

Producer
Founded in 1904, Prunotto is one of Piedmont’s recognised wine producers, with a history closely linked to the region’s classic grape varieties. Since 1989, the winery has been part of the Antinori family, whose involvement has supported Prunotto’s focus on quality and careful vineyard-to-cellar work. With this Nizza Barbera, the estate highlights the freshness, intensity and versatility that have made Barbera one of Piedmont’s defining red grapes.

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