Distillery
Distilleria Berta
Distillerie Berta is a family-run Piedmontese distillery (headquarters in Casalotto, Mombaruzzo) specializing in grappa, acquavite d'uva, brandy and a line of artisanal liqueurs and amari (Italian bitter liqueurs). It combines family tradition, rigorous selection of pomace and long, carefully managed aging practices.
- Mombaruzzo · Piedmont · Italy
- Since 1947
- 65 products
The story
The Berta family story starts from agricultural origins (company genealogy records Francesco Berta, 1866) and materialized with the founding of the first distillery by Paolo and Lidia Berta in 1947 in Nizza Monferrato. In the following decades the company passed to subsequent generations who expanded production, introduced reserve selections (e.g. Roccanivo) and redeveloped and enhanced production and aging spaces, while undertaking cultural and social projects such as Villa Prato, Borgo Roccanivo and the SoloPerGian Foundation.
Production philosophy
The company values local raw materials, sustainability and circularity: it treats pomace as a resource to be carefully selected, limits waste and favors slow, time-respecting processes such as prolonged wooden aging. Corporate communication emphasizes artisanal care, territorial roots and attention to quality rather than quantity.
Territory
Production in the Piedmontese Monferrato (registered office and plant: Casalotto, Mombaruzzo). The company is strongly rooted in the territory of southern Piedmont (Nizza Monferrato / Mombaruzzo) and emphasizes local pomace.
Production method
Rigorous selection of pomace (fermented, fresh or semi-fermented), collection in sealed, tracked containers to preserve freshness; steam distillation using discontinuous small boilers (caldaiette discontinue); a three-stage process (first distillation, cold filtration, second distillation to obtain the heart) and the possibility to distill wine and grapes for brandy and grape spirit productions.
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.
Characteristics
- Type
- Distillery
- City
- Mombaruzzo
- Categories
- monovarietal grappa and reserve selections
- aged acquavite d'uva
- brandy and wine distillates
- reserve amari and herbal liqueurs
- absinthe
- traditional Piedmontese amaretto
- composite spirit beverages
- Raw materials
- vinaccia (grape pomace)
- grape
- wine
- aromatic herbs and spices
- sugar
- almonds (for amaretti)
- Casks and ageing vessels
- large Slavonian oak vats (vat)
- Tronçais d'Allier barriques
- Tronçais d'Allier tonneaux
- Representative products
- Acquavita d'Uva - Magia 2014
- Acquavite d'Uva - Bimba
- Acquavite d'Uva - Mito delle Ore
- Acquavite Riserva - Villa Prato
- Amaro Riserva - Convento S. Giovanni
- Assenzio - Favola Mia
- Bevanda Spiritosa - Composita
- Roccanivo (Selezione Riserva)
What makes it distinctive
- Multigenerational family company with documented roots since 1866 and first distillery founded in 1947
- Production in Monferrato (Mombaruzzo / Nizza Monferrato) with a strong territorial bond
- Traditional steam production process with pomace control and three-stage distillation
- Underground cellars for natural aging and use of Tronçais d'Allier barriques
- Broad range: grappa, acquavite d'uva, brandy, reserve amari, absinthe and artisanal liqueurs
- Cultural and social projects (Villa Prato, Borgo Roccanivo, Fondazione SoloPerGian)
