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| Berta | |
| Grappa | |
| Intense, fruity, notes of spices and vanilla | |
| Nebbiolo pomace | |
| 70 cl | |
| 40.0% | |
| Oak barrels | |
| Minimum 12 months | |
| Batch still distillation | |
| 2 | |
| Nebbiolo | |
| Amber | |
| After meal, room temperature |
The production process follows traditional methods beginning with a meticulous selection of the pomace, which is distilled just after fermentation to preserve the freshness and varietal characteristics of the original grape. Distillation occurs in copper pot stills using a discontinuous bain-marie system, a technique that yields a smooth, elegant grappa rich in nuances.
The aromatic profile of Berta Il Sori Barolo Grappa is intensely complex. It opens with notes of ripe fruit, particularly plum and cherry, followed by nuances of chocolate and spices gently blended following maturation in barriques. On the palate, it is velvety and enveloping, with a perfect balance between alcohol and aromaticity, culminating in a long and persistently harmonious finish.
This grappa is ideal for consumption at the end of a meal as a digestive, or to accompany moments of contemplation. It is best served at a temperature of about 18-20 degrees Celsius, preferably in a specific glass that enhances its unique characteristics.
Berta Il Sori Barolo Grappa, with its elegant bottle and distinctive design, represents an excellent choice for lovers of high-end grappas and makes a charming gift for special occasions.
Distilleria Berta
Discover the spirits, production style and story of Distilleria Berta.
Distillation
Steam distillation with discontinuous small boilers (caldaiette discontinue); three-step process: first distillation to obtain the flemma, cold filtration, and second distillation to separate the heart; both pomace and wine/grape are distilled for different productions.
Ageing
Aging first in large Slavonian oak vats (vat cellar) and prolonged in barriques and tonneaux (Tronçais d’Allier oak) in underground cellars; some products mature for years in naturally thermoregulated environments; an R&D cellar is used for experiments.