Michele Chiarlo Grappa di Moscato Palás Michele Chiarlo

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.

FERMENTATION METHOD
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.

DISTILLATION SYSTEM
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.

TASTING NOTE
The coolest grappa, aromatic and fragrant Moscato grapes enhanced by spirit! Excellent fresh, the “Party with style” Grappa.

AGING: After the distillation the Grappa is refining in Stainless steel for a period of 3 to 6 months.

POINTS OF DISTINCTION
Master Distillers with experience and skill in the traditional method of crafting grappa are essential to its success
The traditional method of batch-distillation using small copper stills, though more expensive, lends a more delicate grappa
As freshness of the lees is key to ultimate quality, distillation is carried out within days of fermentation
Though slow and costly, distillation in small, copper stills using a bain-marie yields a gentle grappa which retains varietal’s unique character

Since 1956, the Piedmont winemaker Michele Chiarlo has foreshadowed the continuing quest for quality on the part of so many of Italy’s conscientious producers. From the beginning, the Chiarlo family winery has made superior Barberas and high quality Barolos that today are consistently among the most renowned expressions of these wines. Now, additional varieties help carry the firm’s reputation for purity of grape variety and terroir.

SETTING A STANDARD BEFORE DOC

Over the years, Michele Chiarlo has realized a success and recognition brought by constant pursuit of quality. Today’s winery was built on the business of Chiarlo’s father: the estate vineyards and family home in Calamandrana and the cellars and bottling facility in nearby Susa. But the firm’s early years were difficult ones. Prior to the establishment of the DOC laws, establishing a reputation for consistently superior quality was a long proposition for a new producer. Excellent, small-production wines often went unrecognized in the absence of a universal and uniform system of classification to set forth methods, varieties and zones—even if that system today has been outdistanced by many producers.