BÈRTO

Country: Italy Region: Piedmont Appellation(s): Torino Producer: Carlo Quaglia Founded: 1890 Annual Production: N/A Farming: N/A Website: http://www.distilleriaquaglia.it

Founded in 1890, the distillery of Castelnuovo Don Bosco was purchased in 1906 by Carlo Quaglia, the great-grandfather of the current distillery director. A succession of fathers passing the historical and traditional knowledge of distillation, liqueur, and vermouth production to their sons, and each son adding their own vision brings us to present day. The current ambition of the distillery is to preserve the multitude of traditional liqueurs and vermouths of Piedmont. Brothers Alessandro and Gian Natale Fantino of Barolo introduced us to Carlo Quaglia, who helps them make their Barolo Chinato.

Our introduction to Bèrto came through their two sweet vermouths: the red vermouth (Ross da Travaj) and white vermouth (Aperitiv dla Traddission) are standard-bearers of traditionally and artisanally produced sweet vermouth from Piedmont. The recipe dates back to the 1930s and was resurrected by the Italian chef Federico Ricatto. His vision was to create Piemontese Vermouth that could stand on its own as an aperitivo or digestivo. Bèrto is the nickname for Alberto, Federico’s nephew, who was born around the time he was recreating the recipe. Federico recommends consuming their vermouth in wide glasses or in a tumbler with ice and an orange peel.

Since that introduction, we have expanded our imports of their products and now work with a dry vermouth, three liqueurs (Aperitivo, Bitter, Fernet), and our first spirit import, an aromatic, dry Gin. Among the myriad cocktails that can be mixed with these ingredients, perhaps the one we are most excited about is the Bèrto Negroni. After much tasting and debate, we recommend 1 ½ oz Dry Gin, ¾ oz Ross da Travaj Red Vermouth, and ½ oz Bitter, served on the rocks with an orange peel. The unique characteristics of each ingredient led us to diverge from the traditional equal parts Negroni recipe and we encourage you to experiment in the same way.

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BÈRTO VERMOUTH (continued)

Vine Soil Vineyard Wine Blend Age Type Area* Arneis, Cortese, Trebbiano, Moscato Must, Herbs and Spices (Bitter orange, absinthe, Aperitiv dla Tradission gentian, cardamom, vanilla, coriander, mint, (White Vermouth) mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, angelica) Arneis, Cortese, Trebbiano, Barbera d’Asti, Herbs and Spices (Bitter orange, absinthe, Ross da Travaj gentian, cardamom, vanilla, coriander, mint, (Red Vermouth) mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, angelica) N/A N/A N/A Trebbiano, Cortese, Chardonnay, Herbs Vermouth Dry and Spices (Wormwood, dittany, marjoram, “Extra Secco” ginger, lemon, cardamom, tarragon, lavender) Aperitivo Bitter orange, gentian, ginger, rhubarb Bitter Bitter orange, gentian, rhubarb Fernet Aloe ferox, gentian, mint Rosemary, bay laurel, juniper, fresh iris Distilled Dry Gin petals, lemons * “ha”=hectares; one hectare equals roughly two and one half acres

VITICULTURE / VINIFICATION • Grape must, herbs, and spices are certified organic by Valoritalia • For the vermouths, the tank is drained and herbs are gently pressed. Juice after pressing is added back to vermouth.

Bèrto Aperitiv dla Tradission (White Vermouth): • Made in accordance with a historic Quaglia family recipe which dates back to 1930 • Herbs and spices sit freely in stainless steel tank for minimum 60 days • Residual sugar: 140 g/L • 17% ABV

Bèrto Ross da Travaj (Red Vermouth): • Made in accordance with a historic Quaglia family recipe which dates back to 1930 • Herbs and spices sit freely in stainless steel tank for minimum 60 days • Residual sugar: 200 g/L • 17% ABV

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BÈRTO VERMOUTH (continued)

Vermouth Dry “Extra Secco”: • Herbs and spices sit freely in stainless steel tank for minimum 60 days • Residual sugar: 20 g/L • 19% ABV

Aperitivo: • Fragrant liqueur inspired by the Italian tradition of citrus- and gentian-based homemade liqueurs • Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks • Residual sugar: 250 g/L • 15% ABV

Bitter: • Elegant bitter liqueur made with long infusions of herbs, citrus and spices • Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks • Residual sugar: 250 g/L • 25% ABV

Fernet: • Made in accordance with a historic Quaglia family recipe which dates back to the early 1900s • Infusion with all ingredients lasts at least 3 weeks, then aging lasts 3 more weeks minimum, all in stainless steel tanks • For each batch, a fresh infusion of herbs, flowers, and spices is made, then added to the some of the older, original infusion (“the mother”) to ensure complexity and consistency in quality • Residual sugar: 40 g/L • 40% ABV

Distilled Dry Gin: • Made from the separate distillation of 5 botanicals in a pot still • Each botanical macerates for 48 hours at 122° F, then distillation starts at 172° F • Distillates are then blended to reach the desired freshness, balance and depth • Residual sugar: 0 g/L • 43% ABV

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