The Berta family’s choice is clear: quality before quantity.
Once the fermentation is finished, an entirely artisanal process is begun by the master distiller, with meticulous care. The fermented grape pomace arrives directly to the steampowered stills to fill the baskets contained in each boiler. Once the still is filled, the Master Distiller lets heated water vapor pass through the wet grape skins of the vinaccia and ensures that in this path towards the top it can extract from the pomace the alcohol previously produced during fermentation. The alcoholic vapor thus obtained is sent through the column that will eliminate less concentrated hydro-alcoholic vapors, allowing them to increase the alcohol concentration. This highly concentrated alcoholic vapor will reach the top of a cooler and then pass, once condensed, into a degree control basin: just a slow dripping, requiring the artisan’s total dedication and patience. Thanks to the craftsmanship of the distillers and state-of-the-art control systems, the ‘heart’ is selected, that is the part of the product that distinguishes itself, due to its aroma and softness, from the head and the tail, the initial part (more
acid) and the final part (more bitter), respectively, of the distillation process.
The different types of systems facilitate distilling various raw materials other than grape pomace; it is therefore also possible to extract fine liqueurs from wine and directly from the grape. The Berta family’s choice is clear: quality before quantity. To produce fewer liters, in order to satisfy a more exclusive and demanding clientele, lovers of the bouquet of aromas and scents that only Berta grappa, for decades, has proven to possess. Thus a new concept of drinking grappa is born - not just a simple drink with digestive properties, or a by-product of peasant origin with an aggressive, unsophisticated taste, but a great distillate to be savoured and contemplated, distinct but at the same time subtle in its thousand nuances.
The grape pomace at the end of the distillation process. To protect the surrounding environment, it is collected by specialised companies which obtain a grape seed oil and produce a fuel by drying and compacting the skins.