Identity
| Producer | Carlo Quaglia (purchased in 1906, now 4th generation) |
| Vol | 1 |
| Color | Burnished gold |
| Composition/Ingredients | Grapes and botanicals include Arneis, Cortese, Trebbiano, Moscato Must, herbs and spices such as bitter orange, absinthe, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, and angelica. Exact percentages are proprietary. |
Tasting
| Color Desc | Burnished gold |
| Aroma | Delicate floral notes, hints of tansy and absinthe, mild and slightly savory, herbaceous, with caramelized pineapple sweetness on the exhale. |
| Palate | Mouthwatering and herbaceous start, balanced with mild savory tones, smooth texture, rounded sweetness, and subtle oxidation from aged oak barrels. |
| Finish | Long finish with caramelized pineapple sweetness, lingering herbaceous and floral notes, and a bright, slightly golden character. |
| Food Pairing | Ideal for dry martinis, aperitifs, and pairs well with light appetizers and seafood. |
Profile
Sweetness (1-5)
AVERAGE
Body (1-5)
AVERAGE
Complexity (1-5)
HIGHER THAN AVERAGE
Acidity (1-5)
LOWER THAN AVERAGE
Aroma (1-5)
LOW
Maturation
| ABV % (Maturation) | 16.0 |
Interesting facts
| Berto Vermouth dates back to the 1930s, rediscovered by Chef Federico Ricatto. The brand is named after Alberto (nicknamed Bèrto), nephew of the rediscoverer. The distillery is located in Castelnuovo Don Bosco, Piedmont, Italy, and has been family-owned since 1906. |