Grappa Berta Piasi' Brachetto Barrique 70cl
Format: 70 cl
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VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Distilleria Berta | |
| Grappa | |
| Floral, fruity, slightly spicy | |
| Brachetto pomace | |
| 70 cl | |
| 40.0% | |
| Oak wood | |
| Minimum 12 months | |
| Batch still distillation | |
| 1-2 | |
| Cold filtration | |
| Brachetto | |
| Light amber | |
| After meal, room temperature |
Distilled from the pomace of Brachetto grapes, the Piasì Grappa stands out for its distinctive and seductive aromatic profile. The carefully selected pomace is distilled using the traditional bain-marie method in copper stills, which preserves the delicate floral and fruity aromas typical of the Brachetto grape.
After distillation, this grappa is aged in oak barriques, which not only imparts a surprising aromatic complexity but also a seductive amber color. On the nose, immediate notes of roses, red fruits, and a subtle hint of spice emerge, enriched by nuances of vanilla and chocolate due to the aging in wood.
On the palate, the Berta Piasì Brachetto Barrique Grappa is velvety and harmonious, with a perfect balance between the original sweetness of the grape and a fresh acidity. The finish is persistent and warm, with an elegant nod to spices and toasted wood.
Ideal for concluding a sophisticated dinner, this grappa is best served at room temperature or slightly chilled to enhance every nuance. It pairs beautifully with dark chocolate or red fruit-based desserts, but it is also perfect for savoring alone, for a moment entirely dedicated to the pleasure of the senses.
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.