Grappa di Pignoletto

Type of soil
Clay

Cultivation
Grape: Pignoletto
Planting date: 1976 and 1989
System type: Sylvoz and GDC (Geneva Double Curtain)
Fertilising: moderately every two years with mineral and natural organic substances
Treatment type: integrated pest management
Plants per hectare: 4,000
Yield per hectare: 80 quintals per hectare

Grape harvest
Strictly manual

Distillation system
Discontinuous

Distillation plant
Copper steam boilers
Tasting notes
This excellent grappa is made from Pignoletto grape pomace, immediately sealed in special barrels straight after the grapes' mustification. The expert distillation is carried out by Distillerie Berta (Mombaruzzo, Asti), one of the most important distilleries in the national scene. The result is a very classy product with a velvety, fresh aroma and a soft, fragrant flavour.
Try it paired with dark chocolate and served at room temperature in specially chilled glasses!
We recommend serving it at room temperature, but no higher than 20 °C.

To ensure the excellent preservation of the pomace, not only during storage but also during transport, the Berta family has introduced an innovative collection system using special 200-kilogram food-grade plastic containers. The pomace is kept fresh and moist thanks to this particular method of preservation. In an airtight container, a natural fermentation process is generated, during which sugar transforms into alcohol, producing carbon dioxide. The oxygen contained within the containers escapes through a small vent valve on the lid, and the lack of oxygen prevents the pomace from coming into contact with airborne and waterborne microorganisms that would cause it to deteriorate. Another unique feature of this type of storage is product traceability, guaranteed by a system that indicates the origin and type of pomace, essential information for transparency in the relationship between producer and consumer.