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An ever so slightly fizzy dry white that is a field blend of Arneis, Cortese, Sauvignon Blanc, Vermentino, and Favorita. An estate founded in 1785 with land purchased from the Knights of Malta, Bera has made both dry and the famously sweet Moscato of the region with traditional techniques for centuries. Organically grown grapes, no sulfur during the fermentation and only a little addition at bottling.
From the mouth of the importer (David Bowler):
"The different varieties are mainly co-planted and thus are co-fermented. They are destemmed and gently pressed, then fermented spontaneously with indigenous yeasts in concrete tank without the addition of sulfur. The wine goes through malolactic fermentation and ages on its lees for up to a year in concrete tank. It is bottled unfiltered with a minute amount of sulfur and with a small amount of residual sugar, allowing for a final bit of fermentation which adds a lift of CO2 to the wine upon opening, an intentional effect."