Barbera d`Alba Superiore La Lena DOC 2013

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:

14.5 %

pH level:

3.5

Residual sugar:

1.0 g/L

Acidity:

5.4 g/L

Dry extract:

30.0 g/L