Grappa is distilled from pomace — the skins and seeds left after pressing — and in careless hands that makes it rough. Distillerie Berta in Piedmont treats it as a fine spirit instead, distilling from single grape varieties and aging in wood for years. This one comes from Moscato pomace and a 2008 vintage, which gives it the grape's floral, aromatic signature over a long-aged base. An after-dinner spirit, served neat and barely chilled.

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