Vinitaly 2024: Distillerie Berta presenti
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Brace yourself: from April 14 to 17, Verona is tinged with wine!
Vinitaly reaches its 56th edition with news and important moments
From April 14-17, one of the most anticipated events for exhibitors, professionals and WineLovers returns: Vinitaly!
The Vinitaly annually hosts more than 4,000 exhibitors, 125,000 visitors and 33,000 foreign buyers . In addition, this year the event will be divided into several thematic areas including. Vinitalybio , International wine , Vinitaly tasting , Vinitaly design , Micro Mega Wines Sol&Agrifood e Enolitech .
Infine, anche quest’anno il centro di Verona sarà animato daVinitaly and the city :una vera festa per i Wine Lover e le Wine Lover!
Berta Distilleries will participate in the fair again this year, as always proudly in the Piedmont Pavilion 10: you can find us at booth N3!
The Grappa&Vinci Prizes 2024!
The Grappa&Vinci Prizes 2024!
Find out now if you have won!
The most anticipated moment of the year is here…we have drawn the winners of Grappa & Vinci!
Just these days we are sending emails to the winners: can’t you wait any longer? Read below and find out if you won!
Premi dal 30° al 21°
Award 21: RIIMIRXVU9
Award 22: KWBQHC3YCF
Award 23: GF1HJP0GNI
Prize 24: N22HUXSGWK
Award 25: B9FOFG4PMW
Prize 26: 9SMGICX3YW
Award 27: IILC2BZTDZ
Award 28: IHFF3PTTBF
Award 29: OFIAXODIPR
Award 30: R26CCI58EB
Awards from 20th to 11th
Award 11: QC2XY8VIFK
Award 12: LVKPWE5KHE
Award 13: 5TERWBO31S
Award 14: JEZ8ZWQID5
Award 15: 0GDHECYCSP
Award 16: 2SDVMHJVXA
Award 17: CONVUHTESW
Prize 18: NUO8THL3DX
Award 19: RS4G9DGGDT
Award 20: 2RA3FY1VRG
Prize 1: A6B2NKLDFX
Prize 2: 1BCGLA9QEN
Prize 3: OI2DGU5STV
Prize 4: J2CZVHBQPW
Award 5: 2RS8LPI72Z
Prize 6: 9JBE8NLBEK
Award 7: F3HXM66XMV
Prize 8: 1H9GRAXBBG
Award 9: ODAZ9DEDLK
Award 10: ALIV2JDARD
Is your code among them? Contact us at info@distillerieberta.it and find out what you won!
Selezione del Fondatore Paolo Berta best grappa of Italy 2023!
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The latest vintage of Selezione del Fondatore proclaimed the best grappa in Italy according to the prestigious Bibenda Guide
Let’s end 2022 on a high note with afresh news: on December 3, during the annual Gala Dinner of the Italian Sommeiler Foundation, the Selezione del Fondatore 2022 was awarded the best grappa in Italy!
This is an acknowledgment that makes us extremely proud and proud: it is certainly no small thing to be crowned with this title by Bibenda, a reality that has reached its 25th edition!
The editorial project of the guide is proposed as a story not only of wine, but also of oil, grappa and restaurants that make our wonderful Italy great.
In addition to the title of best grappa in Italy, three of our labels have been awarded I Cinque Grappoli, the highest score and sign of excellence from the Guide:
Forum Nizza DOCG
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The Nizza Producers Association celebrates its first 20 years with an exclusive event reserved for operators in the sector
Monday, Novembre 21st 2022 – Nuvola Lavazza
Twenty years of commitment, constant growth, care. Twenty years since that 4th of July which marks the birth of the Producers’ Association. Twenty years later, we have come a long way and a lot still remains to be done, always in the name of that care and attention that has led Nizza to become a DOCG in itself, with its unique characteristics and its unmistakable character.
Let’s celebrate this milestone together on November 21st, with a day of tasting and sharing, reserved for operators in the sector.
For information and accreditation: https: //www.ilnizza.net/20anni.html
Nitto ATP Finals | Lavazza Experience
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Lavazza, To Be Events and Distillerie Berta: together for tennis
The new edition of the Lavazza Experience will be held on the occasion of Nitto ATP Finals di Tennis 2022. From Sunday 13 to Sunday 20 November, the Centrale Nuvola Lavazza in collaboration with To Be it will present a rich schedule of evening events, which will animate a week of great sport that will see Turin become the capital of world tennis.
Three events that see us personally involved:
November 13, 2022 – 10 hands dinner
Five starred chefs, a Pastry chef, 5 glasses of wine, a distillate: these are the ingredients for an unforgettable evening.
The chefs of the evening:
Moreno Cedroni – Madonnina del pescatore**
Davide Scabin – Carignano*
Christian Mandura – Unforgettable*
Andrea Larossa – Larossa*
Maurilio Garola – La ciau del tornavento*
In combination with the dishes, 5 glasses of wine will be served and will end with a dessert signed by pastry chef Fabrizio Racca.
November 16, 2022 – Degustando
Ten Chefs – including many Michelin-starred – who for an evening find themselves cooking together and serving their dishes to the public in tapas format. In accompaniment, wine, cocktails and spirits tasting.
The main chefs of the evening will be:
- Francesco Marchese – Fre*
- Walter Ferretto – Il cascinale nuovo*
- Raffaele Lenzi – Il sereno al lago*
- Federico Gallo – Locanda del Pilone*
- STEFANO SFORZA – Opera
- Enrico Marmo – Balzi Rossi
- Marco Massaia – Radici a mura mura
- Niccolò Giugni – Razzo
- Antonio Sinicropi – Otium Rooftop
- Michela Quaglio – Between
November 19, 2022 – FUUD
Turin is full of cafes that offer “street” specialties to eat on site or strolling through the streets of the city. Now, put together ten of the best street-food in the city for one evening and combine a tasting of the best wines and spirits of the area: a unique evening is served.
Here are the street foods present:
- Tutto fa brodo: cucina orientale
- Piadora: piadine gourmet
- Bell’e Buon: cucina napoletana
- Bananna Kitchen: pulled pork
- Aria: gelato e dolci
- Totzo: maritozzi salati
- Bao Lab: panini al vapore
- Mastro Taricco: polpette
- Vanver Burger: burger vegetali
- Alpi Empanadas: cucina argentina
- Pescaria: Panini di mare
- Magno: Pizza Romana
- A Tavola! : Pasta fresca
To find out more and purchase accreditation: https://lavazza-experience.it/programma-sera/
Berta @Audi Fis Ski World Cup Sestriere
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If skiing is your passion …
Mark these dates in your calendar: 10 and 11 December 2022! At Sestriere, in the beating heart of the Milky Way, will host a whole weekend dedicated to women’s technical disciplines: the best athletes in the world will compete on the legendary Kandahar Giovanni Alberto Agnelliin slalom and giant slalom
This year will not only celebrate the sport and the skills of the athletes: in fact, 2022 marks the opening of the new 6-seater chairlift of the Cit Roc, as well as the celebrations of 90 years of Sestriere as a ski resort.
And it is precisely at the start of the Cit Roc that the Sponsor Village will be located with various stands to entertain the public throughout the day.
You can find the Berta Distillery stand at the Sponsor Village for both days of the event: come and taste a distillate or a liqueur, we are waiting for you with open arms!
For more information on races, conventions and other events in the two days of the World Cup, visit the official website: https: //worldcupsestriere.it/
The harvest: the ancient beauty of toil
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Autumn has arrived, even if sometimes it doesn’t seem like it. In spite of still quite summer temperatures, the vines are already changing color and this means only one thing: harvest.
The cultivation of the vine is a continuous process, which lasts twelve months and follows a cycle that has its official beginning in April, with the birth of the first grapes. Flowering follows and then, finally, the berries are formed and gradually swell; between the second half of August and the end of October, the grapes are ripe and ready to be harvested.
Cross and delight of every winery, the grape harvest marks the end of August and the beginning of a new phase, welcomed every year with enthusiasm and joy. It is also the moment of truth, the one where you finally have the certainty of having worked well and have raised your vines in the best way.
The vine is not cultivated, the vine is reared: the care that must be reserved for the vine is constant and daily. A newly planted vineyard will not bear fruit for at least three years; he is a child to be raised and cared for while preparing him for adult life.
Daughter of difficulties, happy in less fertile soils, the vine can also prove to be very demanding; for her, temperature, climatic conditions and humidity are fundamental. It goes without saying that the bond that is created with the vine, for agronomists and growers, is almost symbiotic: sacred respect is paid to the vine and the vine responds by filling its branches with fruit. And it is no coincidence that the passion for this ancient and fascinating practice is often handed down from generation to generation.
History and myths of the grape harvest
Harvesting is an ancient practice like the cultivation of grapes itself: the earliest evidence of this practice dates back to more than ten thousand years ago. In ancient Mesopotamia, that strip of land squeezed between two rivers from which a large part of our civilization was born, we already find the first evidence of harvests.
In the Roman tradition we find instead traces of the Vinalia Rustica: in practice, a harvest festival. For the ancient people, every harvest was sacred, a moment of communion with Nature that had generously granted its fruits: the grape harvest, then, was enriched with other meanings, connected to the cult of the god Bacchus / Dionysus, wonderful and terrible god, lover of music and confusioncapable of tremendous deeds as well as marvelous works.
According to Varrone, a Roman scholar and agronomist, the Vinalia Rustica were however dedicated not to Bacchus, but to his father Jupiter: it was in fact the powerful father of the gods who supervised the harvest, as wine was the fundamental element of every religious celebration.
Ovid, on the other hand, links the Vinalia to Venus, attributing their birth to Aeneas, the mythical leader sung by Virgil and son of the goddess: and on the other hand, already at the time the intoxication of wine was compared to that of love.
There was another festivity connected to wine, the Vinalia Priora: these days celebrated the new wine and concluded with the tasting of the new year. The Vinalia Rustica was instead a feast of the countryside, in which Jupiter was prayed together to grant a good harvest and at the same time thanks to him for not having ruined the vineyards with the storm or drought. Only after a sacrifice to Jupiter the harvest could begin.
Even in the following centuries, in the countryside all over Italy, the harvest was considered a feast, a moment of union between neighboring families: a rite that sanctioned the beginning of autumn and that celebrated the eternal passing of the seasons, the celebration of a effort that unites people towards a common goal. After the harvest, the merenda sinoira arrived in Piedmont: a long meal, halfway between a snack and an aperitif, to sanction that simple pact of mutual aid.
In fact, the harvest until a few years ago was done by hand: dozens and dozens of hands examining the rows, rummaging under the leaves, removing only the best bunches from the plant and carefully checking their health. Dozens of people who go up and down the steep and narrow hills, holding baskets full of grapes on their shoulders to be transported to the cellars, where the pressing takes place.
Harvesting is a huge job, to be carried out in the early hours of the day or in the evening, when the temperatures are not suffocating: it is clear that, when the farms were less structured, the only way to conclude the harvest in a short time was rely on the mutual aid network, so steadfast in the country villages.
During the harvest friendships were strengthened and the social pact was renewed.
How to harvest today
Today the needs of structured companies have partially modified this ritual. There are grape harvesting machines, but they are usually used for large vineyards in less steep and more flat areas.
The basic procedure remains the same for both manualand mechanical harvesting. The suitable bunches must be separated from those of insufficient quality, detached from the vine and placed in baskets; once the baskets are full, the grapes are ready to begin their journey to the cellar. A journey that will lead her to become wine and then grappa.
Each year, the harvest varies its beginning based on many considerations, for example the soil type, L’exposure to the sun of the vineyard and the type of farming: in fact the grapes must be ripe. When the grapes are ripe, it is a matter dictated both by nature and by the competence of the producer, who may decide to delay the harvest of some vines to make them acquire certain characteristics.
- However, it is usually the white vines that ripen earlier to open the dances of the harvest. In Piedmont, the harvest is usually started with Arneis and Moscato Bianco, followed by sweet reds, such as Brachetto and Dolcetto.
- We then arrive towards the end of September, when the Barbera is harvested, and finally, in October, the Nebbiolo is harvested: according to a strict disciplinary, it will become Nebbiolo, Barbaresco, Gattinara or Nebbiolo wine.
- In some states, for example in Germany, Austria and some areas of northern Italy, the grapes are left on the vine until they freeze: this is how Icewine, the “ice wines”, are produced.
After the harvest
After the harvest, the grapes are brought to the cellar and here they are used for the production of wine: to do a great job in the cellar it is essential that the grapes are fresh, not crushed, not wet. Furthermore, the grapes must be selected and only the best bunches have the honor of becoming wine: a first selection is made in the vineyard, but in any case in the cellar the bunches are double-checked and the defective ones discarded. Furthermore, the grapes are cleaned of stalks and leaves which could pollute the must with unwanted scents.
Mushrooms, the treasures of the woods
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Neither animals nor plants, these beings are so particular and fascinating that they deserve a kingdom of their own.
Secondo lo studioso Paul Stamets ne esistono 10 milioni di specie, ma ne conosciamo solo 700mila. Eppure sono preziosissimi per la nostra salute e quella del nostro ecosistema, oltre ad essere i protagonisti delle tavole di settembre e ottobre. Conosciamoli meglio.
Cosa sono i funghi: un identikit
I funghi sono organismi viventi antichissimi, tra i più antichi del pianeta. La primissima classificazione, risalente a Linneo, li cataloga come piante; dobbiamo attendere il 1817 perché Nees per primo definisse il regno dei funghi come categoria a sé stante. Ancora oggi, alcuni esemplari sono di classificazione incerta e ancora oggi sollevano vivaci dibattiti tra studiosi.
Comunque sia, questi organismi sono estremamente variabili in quanto a dimensioni, complessità e tipo di riproduzione, ma hanno tutti in comune:
- Il fatto che si nutrono di sostanze create da altri organismi (a differenza delle piante, che si fabbricano da sole il nutrimento)
- la mancanza di tessuti differenziati e di elementi conduttori (come i vasi sanguigni negli animali)
Una prima, notevole differenza tra funghi è tra organismi unicellulari e pluricellulari: esistono funghi di tutte le dimensioni e complessità. Ad esempio, la Botrytis Cinerea è un fungo molto piccolo ma estremamente utile nella pratica vinicola: è proprio grazie ad essa che si possono produrre, in determinati contesti, i vini muffati.
Una prima, notevole differenza tra funghi è tra organismi unicellulari e pluricellulari: esistono funghi di tutte le dimensioni e complessità. Ad esempio, la Botrytis Cinerea è un fungo molto piccolo ma estremamente utile nella pratica vinicola: è proprio grazie ad essa che si possono produrre, in determinati contesti, i vini muffati.
Infine, l’alimentazione: come abbiamo già detto, tutti i funghi sono eterotrofi, ovvero ricavano le sostanze nutritive da altri organismi. Il modo in cui si procurano queste sostanze però cambia: i funghi possono essere:
- Saprofiti: si nutrono di sostanze non viventi, di origine vegetale o animale. Sono i demolitori e i pulitori dell’ambiente: grazie a loro, le sostanze non più utili vengono smaltite, lasciando spazio per il resto.
- Parassiti: per nutrirsi hanno bisogno di un altro essere vivente, a cui consumano tutte le risorse portandolo alla morte. Alcuni di questi, dopo aver ucciso la vittima continuano a nutrirsene, cambiando il loro comportamento in saprofitismo.
- Simbionti: in questo caso si crea un circolo virtuoso tra ospite e ospitanti. Ad esempio, in alcune orchidee un fungo cede alla piantina zuccheri essenziali per la sua crescita. Anche i licheni sono composti da un fungo e un’alga che vivono in simbiosi. Molte specie commestibili, come i funghi porcini, sono simbionti.
Una piccola curiosità: se ci dicono funghi, la prima cosa a cui pensiamo è un appetitoso porcino con il suo gambo e il cappello scuro. In realtà, questo è solo il corpo fruttifero, ovvero la parte che diffonde le spore. Il vero e proprio fungo è composto da strutture filamentose, dette ife, che insieme compongono il micelio: un reticolo immenso che si espande e che permette ai funghi di nutrirsi e proliferare.
Tutti i funghi, indipendentemente dalla loro alimentazione, svolgono un ruolo essenziale per il nostro pianeta e l’ecosistema: mentre i simbionti sono essenziali per la vita delle specie alle quali si legano, i saprofiti degradano sostanze che se presenti in quantità eccessive sarebbero dannose e i parassiti sono preziosi per la selezione naturale.
In pratica, questa forma di vita è preziosa per l'equilibrio dell'ecosistema, ripulendolo e favorendo la selezione della specie.
Dove trovare i funghi?
Arriviamo nel vivo della questione, ovvero come cercarli, dove raccoglierli, come pulirli e distinguere i funghi velenosi da quelli che possiamo mangiare.
É utile cercarli nei boschi all’incirca tra i 700 e i 1300 metri d’altezza, in aree umide; inoltre, è sempre meglio andare in periodi caldi ma piovosi. Per questo motivo i mesi di settembre e ottobre sono ideali.
Per raccoglierli, l’importante è sempre il rispetto della loro funzione: raccogliere solo funghi di buone dimensioni, evitando quelli più piccoli e ancora in crescita, e staccarli delicatamente, per non rovinare il micelio sottostante. Ci sono alcuni giorni in cui è vietata la raccolta in varie aree e comunque ci sono dei quantitativi massimi di funghi che si possono raccogliere: bisogna quindi per sicurezza verificare le norme dell’area dove si vuole andare. Per esempio, qui ci sono le norme relative alla raccolta di funghi in Piemonte.
Una volta raccolti, con il coltellino da funghi si dà una pulita sommaria e poi possiamo ricominciare il nostro cammino: è importante mettere il raccolto in un recipiente areato, in maniera tale che possano continuare a spargere spore mentre camminiamo per il bosco.
A questo punto si solleva un’altra questione: una volta raccolti, come capire se sono velenosi?
Sfatiamo qualche mito: non è vero che i funghi su cui ci sono lumache o altri animali sono per forza commestibili. Ciò che ad una specie non dà nessun fastidio, per altre può essere mortale. Idem per la credenza che le specie con la parte inferiore spugnosa non siano velenosi: ad esempio, il Porcino Malefico, molto pericoloso per la nostra salute, assomiglia moltissimo al cugino commestibile – parte inferiore spugnosa inclusa!
Per precauzione andrebbero evitati tutti i funghi di colore rosso e in generale di colori brillanti: detto questo, alcune specie velenose sono molto simili a quelle buone! Se si hanno dubbi, è sempre meglio portarli negli appositi punti nelle ASL, ad esempio nell’ASL di Asti, dove li controlleranno gratuitamente.
E i funghi porcini?
I porcini sono molto apprezzati e richiesti. E sono anche molto preziosi: questo perché non si possono coltivare. A differenza di altri tipi di funghi freschi, come gli champignon o gli shiitake, i porcini sono simbionti; hanno quindi bisogno di un rapporto stretto con altri esseri viventi per crescere. Una simbiosi è un legame raro, prezioso, che ha bisogno di condizioni uniche per svilupparsi: non si può coltivare in una serra o far crescere. Si sviluppa spontaneamente, senza costrizioni. Per questo motivo non è possibile replicare a casa questa delicata situazione: i porcini sono un piccolo tesoro della terra, da godere nella quantità che la Natura vuole concederci.
Un tesoro non solo per il gusto e la rarità, ma anche per i valori nutrizionali: i funghi porcini contengono infatti pochissime calorie ma sono ricchi di vitamine, tra cui la Vitamina D. Per questo motivo sono molto impiegati nelle diete vegetariane e vegane come sostituti della carne.
Una specie di porcino, il boletus pinophilus, è particolarmente indicato crudo, anche se comunque sulle tavole piemontesi abbondano sia nei primi piatti sia in altre preparazioni: i funghi trifolati o fritti sono ad esempio ottimi secondi.
Piemonte Grappa, alla Corte dell’Alambicco 2022
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A Sunday of discovery and tastings in the heart of Piedmont wine.
On Sunday, 2nd of Octoberreturn the annual appointment with Piemonte Grappa alla Corte dell’Alambicco! The initiative, promoted by the Consorzio Tutela Grappa del Piemonte e Grappa di Barolo, inaugurates an autumn full of events to the delight of all people who are passionate about wines and spirits. For the occasion, the Berta Distilleries will be open to the public from 9.00 to 12.00 and from 14.00 to 18.00 with free guided tours and without reservation. Here are the tour times:
- 10.00
- 10:30
- 14:30
- 15:30
- 16:30
- 17.00
