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| Distilleria Berta | |
| Grappa | |
| Fresh, fruity, slightly herbaceous | |
| Grape pomace | |
| 100 cl | |
| 40.0% | |
| None | |
| Batch still distillation | |
| 1-2 | |
| Cold filtration | |
| Colorless | |
| Serve at room temperature, digestive |
Originating from the Piedmont region in Italy, where the climate and soils are ideal for viticulture, the Berta Villaprato Giovane Grappa is made exclusively from selected pomace of local grapes. This pomace is distilled fresh, preserving all the original fragrances and aromas of the grapes.
Not aged in wood, this grappa maintains a transparent and crystalline color that hints at its freshness. On the nose, it opens with vibrant and fragrant notes of fresh fruit, including distinct pear and green apple, with a slight hint of white flowers adding a layer of delicacy.
On the palate, the Berta Villaprato Giovane Grappa is soft and harmonious, with a sweet entry that gradually evolves into a mildly spicy finish, ensuring a lasting but pleasantly clean aftertaste. Its structure is well-balanced, characterized by a surprising softness that makes this grappa particularly accessible, even to those less accustomed to distilled spirits.
Perfect to enjoy at the end of a meal as a digestif, this young grappa pairs beautifully with dark chocolate or can be used as a base for sophisticated cocktails. The Berta Villaprato Giovane Grappa is presented in a 1-liter bottle, ideal for sharing the authenticity of true Italian distillation with friends and family. It represents a classy addition to any spirits 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.