Prunotto Nizza Riserva Costamiòle Italian Wines


Flagship single-vineyard Barbera showing rich fruit aromas, particularly of plums and cherries with hints of violets, cinnamon, cocoa and leather. Full, soft and complex on the palate, with exceptional length.


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Type of drink
Red Wine
100% Barbera
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

Alfredo Prunotto founded his business in 1922, and was one of Piemonte’s most dynamic exporters until his retirement in 1956. The company passed then to Prunotto’s friend Beppe Colla, now a revered winemaker and one of the founding fathers of modern Piemonte. The quality of the top wines goes without saying, but the rest of the range is made with equal aplomb. The style is modern without being exaggerated: freshness of aroma and approachability of structure are viewed as positives, but copious new oak is not. Indeed, the only wines that see the inside of a brand new barrique are the outstanding single vineyard Barberas.


Grapes come exclusively from the Costamiòle vineyard in the Agliano area, where there is light coloured clay soil, rich in calcareous marl. This area is itself part of the warm Nizza sub-zone, which gives the ripest, highest-quality Barbera in the Asti region.


Upon arrival in the cellars, the grapes were destemmed and crushed. Fermentation took place at 30ºC in fifty-hectolitre wooden vats, with frequent pumping-over during the ten-day maceration period. After fermentation was completed, the wine was transferred into new French (Allier) oak barriques where it underwent malolactic fermentation. The wine was aged for twelve months in new French barriques and for a further year in bottle before release.


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