Grappa Berta Il Duca Nero D'Avola Barrique 70cl
Distilleria BertaFormat: 70 cl
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| Distilleria Berta | |
| Grappa | |
| Intense, fruity, notes of red grape | |
| Pomace of Nero d'Avola | |
| 70 cl | |
| 40.0% | |
| Batch still distillation | |
| 1-2 | |
| Cold filtration | |
| Nero d'Avola | |
| Colorless | |
| At room temperature, after meal |
The choice to use Nero d'Avola, a symbol of Sicilian viticulture, gives the grappa distinctive notes deeply rooted in the territory. Distillation follows traditional methods, ensuring the preservation of the grape's organoleptic characteristics. Afterwards, the grappa is aged in oak barriques that previously held Nero d’Avola wine, a process that bestows extraordinary complexity and a harmonious balance between mature fruit notes and hints of spices.
On the nose, Il Duca offers enveloping aromas of red fruits, chocolate, and vanilla, enriched with nuances of tobacco and leather that evolve elegantly in the glass. On the palate, it is round and smooth, with a long persistence that brings back the scents noticed olfactively, confirming a perfect aromatic-taste continuity.
Berta Grappa Il Duca Nero D'Avola Barrique is a spirit of great character and sophistication, ideal for enjoying at the end of a meal. Perfect to pair with dark chocolate or selected cigars, it is also striking when savored in solitude, allowing one to appreciate every nuance of its rich bouquet. A true treasure for grappa lovers and those seeking a refined and intense tasting experience.
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.