Grappa Berta Frola Monferrato 70cl
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Berta | |
| Grappa | |
| Intense, fruity, slightly spicy | |
| Pomace of white and red grapes | |
| 70 cl | |
| 40.0% | |
| Batch still distillation | |
| 1-2 | |
| Cold filtration | |
| Typical varieties of Monferrato | |
| Transparent | |
| At room temperature, as a digestive |
Grappa Frola is made from the distillation of selected pomace from Piedmontese grapes, which are then aged in wooden barrels to refine their taste and aroma. This process bestows the grappa with extraordinary complexity and smoothness, making it perfect for enjoying on its own as a digestif, or as a base for refined cocktails.
Visually, Grappa Berta Frola presents a crystalline color that shines with purity. On the nose, it offers a rich aromatic bouquet, with notes of ripe fruit, vanilla, and light touches of almond, all balanced by a subtle aftertaste of wood from the barrel aging.
On the palate, it reveals an elegant and well-balanced structure, with a velvety texture that gently wraps around the taste. The aromas perceived on the nose are confirmed and intensified, leaving a prolonged and pleasantly warm sensation.
Grappa Berta Frola Monferrato Cl.70 is an excellent example of how tradition and innovation can come together to create a high-quality product that best expresses the characteristics of the Piedmontese territory. It will surely be appreciated by grappa enthusiasts and those seeking a distinctive distillate to enrich their collection.
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.