Barbera d`Alba Superiore La Lena DOC 2011

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Valter Bera’s family have been growing grapes in the village of Neviglie for over a century, selling grapes to other firms for many years. Valter joined the winery in 1979 after graduating from the Enological School of Alba and began bottling Moscato, Brachetto, Barbera, and Nebbiolo under the Bera name.

Neviglie is a small village of 400 people located just a few kilometers south of Barbaresco and is home to the Bera family. The family owns and farms 56 acres in Neviglie as well as vineyards in the nearby Asti and Barbaresco areas to produce a broad range of wines.

La Lena is a single vineyard Barbera from the village of Neviglie. The name "La Lena" comes from the grandmother and sister of the owner Valter Bera, both of whom are named Elena. The vineyard was planted in 1972 and features calcareous clay loam soil. The wine is aged for one year in used French barrique.

Tasting Notes

Barbera is typified by its deep color, moderate acidity and its bright cherry fruit flavor. The vineyard’s clay loam soil gives La Lena added fragrance as well as a mineral backbone to its rich fruit profile. Barrique aging provides added weight and structure and just a hint of vanilla on the finish.

Food Pairing

Barbera’s rich fruit character and relatively soft profile make it a popular “go to” wine for the table. Barbera’s moderate levels of tannin and acidity make it versatile enough to pair with grilled dark fish and stews, while mushroom risotto, braised meats, and roasted poultry are considered classic partners.

Vineyard & Production Info
Production area/appellation:
Barbera d'Alba DOC
Vineyard name:
Neviglie/The La Lena vineyard
Vineyard size:
2.5 acres
Soil composition:
Calcareous and Clay-Loam
Training method:
Guyot
Elevation:
1188 feet
Vines/acre:
2,600
Yield/acre:
2.8 tons
Exposure:
Southwestern
Year vineyard planted:
1979
Harvest time:
September
First vintage of this wine:
1979
Bottles produced of this wine:
4,000
Winemaking & Aging
Varietal composition:
100% Barbera
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-18 days days
Fermentation temperature:
68 °F
Maceration technique:
Pumpovers and Aeration
Length of maceration:
18 days
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
25HL
Age of aging container:
Two years
Type of oak:
French
Length of aging before bottling:
2 years
Length of bottle aging:
3 months
Analytical Data
Alcohol:
14.0 %
pH level:
3.3
Residual sugar:
1.0 g/L
Acidity:
6.1 g/L
Dry extract:
31.0 g/L

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