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| Berta | |
| Grappa | |
| Intense, fruity, spicy | |
| Grape pomace | |
| 70 cl | |
| 43.0% | |
| Wood (oak) | |
| Minimum 3 years in wood | |
| Batch still distillation | |
| 1-2 | |
| Amber | |
| After meal, room temperature |
Visually, it presents a bright, captivating amber hue, the result of its long stay in barriques. On the nose, Roccanivo 2013 releases a rich and intriguing bouquet: aromas of ripe fruit intertwine with vanilla and spicy notes, enriched by slight hints of chocolate and coffee, demonstrating the quality of the raw material and the art of its processing.
In the mouth, this grappa reveals its true greatness: it is soft, enveloping, with a rich and well-structured palate. The aromatic persistence is long and pleasant, with a finish that echoes the initial olfactory sensations, leaving a warm and spicy trace that invites another sip.
Ideal as a digestive, Grappa Berta Riserva Roccanivo 2013 is best enjoyed at room temperature in special glasses, which allow its aromas to be fully enhanced. It is perfect for concluding a sophisticated dinner or accompanying moments of solitary meditation.
This grappa is not just a distillate, but a true sensory experience, capable of transporting those who taste it into the tradition and excellence of well-made Italian drinking. A must for grappa lovers and a precious addition to any high-end spirit 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.