About this winery

The Antinori family has been in the wine business since Giovanni di Piero Antinori joined the Florentine Guild of Vintners in 1385 - more than 26 generations ago. Throughout the company's long history it has remained family owned and operated, and today it is directed by Marchese Piero Antinori. Though Antinori has played an important role in preserving Italy's enological traditions it is also one of Italy's most dynamic and visionary producers of fine wines, with estates concentrated in the...

See the Antinori Estates detail page for more information on this brand

Product notes

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.

Production notes

Harvested grapes were brought to the cellar, destemmed and delicately crushed. Maceration on the skins took place over a period of 6 days at a temperature that did not exceed 28° C (82° F). Both alcoholic and malolactic fermentation were completed by the beginning of the winter season. The wine was then aged for 12 months in barriques, both second and third fill, before bottling.

Tasting notes

Bansella is an intense ruby red color. The nose is generous and fruit forward with notes that echo dark pulp fruit, flowers, and a light hint of licorice. The palate is supple and is defined by an excellent balance between freshness and acidity, a typical characteristic of the Barbera grape variety.