The Azienda Agricola BERA Vittorio e Figli says more often BERA is the first agricultural company producing wine to have launched into bottling and to have marketed its Moscato d'Asti in the municipality of Canelli.
It was in 1785 that Giovanni Battista Bera acquired land then belonging to the Community of the Sovereign Order of Malta. These lands were among the top quality Moscato vineyards. New acquisitions increased the surface area of AZIENDA BERA to 10 hectares of vineyards, still cultivated strictly in the family.
Bottling began in 1964 in small quantities, then increased thanks to new technologies, to cover the entire production. AZIENDA BERA vinifies grapes grown on its own land located in Sant'Antonio di Canelli, Regione Serra Masio, heart and epicenter of the area of origin most renowned for its quality, the most prestigious and the most historic.
The vineyards are located on a high hill, straddling the Serra Masio hillside, which slopes between 50% and 70%. The Exhibition is oriented East-West; the marl terrain is very calcareous, resulting from the uplift of ancient sea beds that emerged 5 million years ago. The climate is ideal for growing Moscato: not very rainy with concentrated precipitation, especially in winter and spring; temperatures are never too harsh with an almost constant wind until summer; summer thunderstorms with hailstorms are frequent, but hardly ever of such intensity as to cause serious damage; there are no late frosts.
The vineyards have been cultivated organically for 40 years and with ICEA certification since 2001. Only humus and potting soil are used; chemical fertilizers are banned as are weedkillers, insecticides and pesticides. The proliferation of diseases and parasites is avoided, with satisfactory results, by the use of copper sulphate and powdered sulfur. In the vineyards of AZIENDA BERA the ecosystem is alive; the abundance of snails testifies to a harmonious balance with Nature.
ARCESE 2016: Vinified with Cortese dell'Alto Monferrato, Arneis and Favorita grapes, all of which are indigenous varietals from Astesana. Produced by gentle pressing, clarification. Slightly sparkling produced by malolactic fermentation.
A wine full of finesse and delicacy. A fresh and fruity lace with a light delicate pearl, very refined.
