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Vermouth Extra Secco
Bèrto
A mesmerizing mix of Trebbiano, Chardonnay, wormwood, dittany, marjoram, ginger, lemon, cardamom, tarragon, and lavender, the Vermouth Extra Secco from Bèrto smells and tastes like walking through a pine forest right by the ocean on a summer day. You’re going to bring your martini game to a whole ’nother level with this dry Piedmontese Vermouth.
—Tom Wolf
Wine Type: | other |
Vintage: | N.V. |
Bottle Size: | 1L |
Blend: | Trebbiano, Cortese, Chardonnay, Herbs and Spices (Wormwood, dittany, marjoram, ginger, lemon, cardamom, tarragon, lavender) |
Country: | Italy |
Region: | Piedmont |
Producer: | Bèrto |
Winemaker: | Carlo Quaglia |
Aging: | Herbs and spices sit freely in stainless steel tank for minimum 60 days |
Farming: | N/A |
Alcohol: | 19% |
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About The Producer
Bèrto
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 traditional knowledge of distillation and vermouth production to their sons, and each son adding their own vision brings us to present day. The ambition of the distillery is to preserve traditional liqueurs and vermouths of Piedmont. Brothers Alessandro and Gian Natale Fantino introduced us to Carlo Quaglia, who helps them make their Chinato. The Bèrto 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.
About The Region
Piedmont
Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now twelve Piemontesi estates, with a strong focus on the rolling hills of the Langhe.
Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.
Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.
Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.
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Kermit once said...

Kermit once said...
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174