Michele Chiarlo’s grappas have been, for more than 40 years, synonym of elegance and a clean taste. For the production of our grappas, we use small copper bain-marie and discontinuous-steam stills, which guarantee gentle grappas that retain the characteristics of the varietals of origin. It is important to have fresh lees, not pressed ones, which are particularly rich in must. Our aim is to distill just a few days after the end of the fermentation process.
To obtain a top quality grappa brandy we need to conserve in the best systems the pomaces and Berta Distillery is the only Distillery in Italy that stock the pomace in small stem to have a fresh pomace every time.
In order to achieve a more perfect distillation, every copper pot is distilled for two hours. Once the distillation is complete, the alcohol percent is reduced by adding distilled water followed by chilling and filtering to remove oil released from the grape pips. The final product is then refined in stainless steel for a period of 3-6 months.
The grappa Palás Barbera is smooth and intense with hints of mature fruit and vanilla. On the palate it is rich and charming, perfect with chocolate.