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| Distilleria Berta | |
| Grappa | |
| Intense, fruity, spicy | |
| Pomace of selected grapes | |
| 70 cl | |
| 42.0% | |
| Oak wood | |
| Minimum 12 months | |
| Batch still distillation | |
| 1-2 | |
| Cold filtration | |
| Amber | |
| After meal, room temperature |
Distilled at the renowned Berta distillery, located in the heart of Piedmont, the Monte Acuto Grappa exhibits unmatched artisanal craftsmanship. The process begins with a careful selection of grape pomace, which is then gently distilled using traditional copper pot stills. This method, known for preserving the grape's subtle notes, endows the grappa with unforgettable clarity and aromatic complexity.
Upon tasting, the Berta Monte Acuto Grappa reveals a sophisticated and well-balanced structure. Notes of ripe fruit blend with accents of vanilla and sweet spices, offering a velvety sensation on the palate. The aftertaste is lingering and warm, with a delicate touch of almond that completes the tasting experience.
The presentation is equally impressive. Packaged in an elegant 70 cl bottle, this grappa represents an ideal choice for lovers of refined spirits or as a prestigious gift. Served as an exclusive digestif or as a key component in innovative cocktails, the Berta Monte Acuto Grappa promises to elevate every occasion with its distinct character and undeniable superiority.
Ideal for concluding an elegant dinner or for a tasting among connoisseurs, this grappa not only interprets Piedmontese tradition but elevates it to new heights of excellence and sophistication.
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.