Bera Vittorio farms 10 hectares of vines which average 40 years old. The soils are calcareous, having originated as ancient ocean beds. The microclimate is warm and windy, with moderate temperatures, humidity and rainfall; summer hail is frequent but rarely violent.
Bera reds are farmed in the same meticulous, low-yielding, natural way as the Moscato and all are naturally fermented. The Barbera and the Dolcetto are made reductively, in tank only (with a preference for concrete over steel), never in wood, kept on their lees for 18-24 months with no racking. They are bottled without filtration and with a tiny amount of sulfur.