Brachetto Piemonte DOC 2016

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.

Brachetto has been cultivated in Piedmont since Roman times. The first commercial release of a sparkling and sweet Brachetto came about in the 1970s and is especially popular around the spa town of Acqui Terme. Bera’s Brachetto is made in the frizzante style with gentle sweetness by using the Martinotti method.

Tasting Notes

Valter Bera’s Brachetto Piemonte is slightly sparkling (frizzante), medium-sweet, and low in alcohol. The wine shows typical Brachetto aromas and flavors of roses, sweet plums, and red cherries, and is rich and fruity on the palate. It is the light red wine equivalent of Moscato d’Asti used similarly at the table.

Food Pairing

Chocolate, a notoriously difficult food to pair with wine, is ideally suited to Brachetto’s sweetness and rich red-fruit profile. Brachetto’s low levels of alcohol are often welcome at the end of a meal and its bubbles awaken the palate. Pair Brachetto with cakes, mousses, or even a bar of chocolate.

Production Info
Vineyard name
The Costigliole d'Asti vineyard
Vineyard size
2 acres
Soil composition
Calcareous and Clay-Loam
Training method
990 feet
2.2 tons
Year vineyard planted
Harvest time
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
100% Brachetto
Fermentation container
Length of alcoholic fermentation
6 days
Fermentation temperature
64-68 °F
Type of aging container
Stainless steel tanks
Length of bottle aging
1 month
Analytical Data
6 %
pH level
Residual sugar
115 g/L
6.3 g/L
Dry extract
23 g/L

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