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The most important goods for Pinin Pero in their manufacturing is sugar. Sugar comes from cane and beet. Pinin Pero does not grow the base sugar, but buy's it both in Italy or from  the countries of origin. In Italy there are only two sugar factories left, this because of the high cost of processing. Sugar cane is imported from tropical countries while beet sugar come from European countries.
Other suppliers are for services (transport, maintenance, , marketing, etc.) and machinery.

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The main product is grappa, that is a distillate made from fermented grape pomace. There are different types of grappa: white, yellow, aged from 1 to 20 years. In the companies sales area, are also sold the famous Mombaruzzo's Amaretti biscuits, made by a factory belonging to Berta. There are also other food specialities of the region, for sale.

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6) pinin pero plants (sitnovska + Nechitescu)

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6) pinin pero plants (sitnovska + Nechitescu)

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Pinin Pero use for its
production: silos, a fleet of trucks, delivery systems, conveyer systems, and a specialised graphics department.
They have 3 production plants, in total a massive 15000 square meters of covered area. Installed on the roof's are solar panels generating 50KW of Clean energy per day. Their production of individual packaged sugar was estimated at over 1.000.000.000 pieces, last year.
The packing plant is also company owned and operated.

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The plants are  situated on a hill in Casalotto, between the vineyards, a nice place to visit. There are four building beginning from the bottom of the hill. The first building houses  the cellar where it seems hundreds of casks are stored. In second building there are the stills, the third holds the bottling lines and packaging. The last building is near to the road and it houses the museum, tasting room, and the retail shop. All around the building there is a park of approx. eight hectares with educational paths, the purpose of which is to bring visitors closer to the land and its peculiarities.

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1)Pinin Pero business origin (Pesce+Gabutti)

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1)Pinin Pero business origin (Pesce+Gabutti)

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Figli di Pinin Pero enterprise, has its origins in a colonial imports trade established in Nizza M., at the end of the nineteenth century.
A retail and wholesale grocery shop was opened near the Nizza Monferrato train station, to expand business, locally.
His business flourished in the 1920s and even expanded during the difficult years of the 1929 recession, autocracy and the Second World War.
After the II WW  the business, settled on sugar as its specialisation.
During the sixties, the years of the  economic growth, market demand was calling for not just sugar, but sugars of all kinds, in all sorts of packaging, and in every possible form.
It was in 1976 that the company entered the business of packaging and manufacturing sugar.

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1) BERTA business origins (Morino+Mirano)

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1) BERTA business origins (Morino+Mirano)

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The family history was as a wine producer in the Casalotto region. Later when Giovanni, one of the son's, became the owner of the wine production, he decided with his brother to expand their market presence.
With this in mind, Giovanni supplied his brother Michele , a pharmacist in Milano, with base wine to prepare Barbera chinata and elisir Moscato.
Therefore customers of the pharmacy became also customers of the wine maker.
So Giovanni expanded his business but it was only after the second WW, that Paolo (Giovanni's son) opened  the distillery, seeking a new 'added value' for the family business of wine products. Distillation became the main activity of the business, and after years of hard work to build a market for their quality products, they are now well known both in Italy and across Europe.

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(Capello+Catansus ).
The activity of this firm is to extract and concentrate what is found in the raw material, the 'vinaccia' or 'grape pomace'. With steam powered stills the alcohol previously produced during fermentation is extracted from the pomace. Once made, the 'acquavite' rests in stainless steel containers. As the organoleptic characteristics develop,  it is decanted into wooded barrels of diverse types, to begin its long and patient path to maturation. The time spent in wooden casks is key to making a fundamental distinction between refined grappa and aged grappa. Indeed, 'settling' covers a time period which can last between three months and a maximum of twelve months. Grappa, barrelled, longer than a year can be defined as aged.

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2) Pinin Pinin Pero activity (Capello+Catansus)

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2) Pinin Pinin Pero activity (Capello+Catansus)

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Figli di Pinin Pero, is one of the most important companies in the sugar industry in Italy, and is the largest domestic importer of raw cane sugars. This arrives directly from the countries of origin.
The storage, manufacturing, processing, and packaging of the sugars all take place at the Figli di Pinin Pero facilities, located in an area of over 30,000 square metres.

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8) How was our visit to Pinin Pero Sugar organized? 

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8) How was our visit to Pinin Pero Sugar organized? 

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On The 17th February we visited both The Pinin Pero's museum and The Berta distillery.
Pinin Pero museum is situated on a secondary road, close to Mombaruzzo and it's pretty difficult to find. The museum is composed of two floors, on the ground floor there were some articles about Pinin Pero's plants, the production, and the story of the factory. On the first floor there was a large collection of a Sugar packets. We watched a video about Pinin Pero, after which our guide supplied other relevant information, as well as answering our questions. We were also told there are collector's of sugar packets, which surprised us all. At times these collector's meet there for exchange and display, as like with stamps.
After this visit, we travelled to  he Berta Distillery.
MB & AM

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8) How was our visit to Berta distillery organised? 

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8) How was our visit to Berta distillery organised? 

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We reached Berta Production Facilities, by using a supplied Coach, this after our visit to the Pinin Pero museum. The plant is situated on a hill, between the vineyards, a nice place for a distillery. First of all we visited the stills, tall copper columns, in which the heated steam vapour raises the temperature of the grape skins to extract the alcohol, which is then condensed in stainless steel containers. Then we visited the cellars, they are massive and full of casks with the grappa inside. We had a quick look at the bottling plants in the upper building. After this we went in the tasting room and in the shop where we were offered delicious Amaretti biscuits flavoured with the local grappa!
MB & AM

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(Nechitescu + Sitnovska)
For distillation process, steam-powered stills are used. These are made of copper and the pipes connecting, are in stainless steel.
To collect the alcohol and other liquids during the process, many containers are used, both plastic and stainless steel.
Oak casks are used in grappa aging this to vary the colour, flavour, tannin profile, and texture of the grappa. These casks, can be introduced during the fermentation or aging periods. Oak barrels can impart other qualities to the grappa through low evaporation and low levels of exposure to oxygen.
Bottling and labelling plants provide packaging the finished products ready to be delivered to costumers.

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5) Pinin Pero premises (Bianco + Morrone):

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5) Pinin Pero premises (Bianco + Morrone):

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The company of Pinin Pero, has 3 production plants. The main one is in Nizza and is situated close to the main road (here there are the offices). The sugar terminal is in Calamandrana, and a special plant to process sugar cane is in Basaluzzo (AL).
All of them are very close to main arterial roads, giving easy access to transport, as required.

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(Teofilo+Fiore)
Berta Distilleries customers are:
Individual consumers, specialised wine shops and hospitality services both in Italy and in more than 60 countries around the world.
The various customers can buy products in two different ways: first directly from the company in Casalotto.
Secondly, online through the company's website where their products are displayed so people can make a purchase or just search for information.

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(Teofilo+Fiore)
Berta Distilleries have different suppliers for their raw product needs, these are distributed through-out their various facilities, as required.
Wine makers provide the 'marc', this is the waste product generated from the wine production, and becomes the main raw material used to make grappa.
Some suppliers provide services (like transport, maintenance, legal and tax advice, etc.)  Others provide the machinery used to distil and bottle the grappa. Particular care is used in choosing suppliers for casks . Casks are very important to give grappa its particular taste during its aging period .

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(Teofilo+Fiore)

PP products are sold to the retailers, hospitality services, bakers and vending sectors.
The sugar sold into the supermarket  it is then purchased by end consumers in small quantities.
Hospitality service industry or HO.RE.CA. (which  is an acronym used in Europe hotel/restaurant and café)  uses large quantities of sugar for the preparation of food and beverages, and sugar sachets to serve with coffee.

Big and small artisan food industries are supplied with special sugar (icing or nib) in big packages.

The Vending sector is supplied with special sugar, calibrated for  automatic vending machines.

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(Rapetti-Penna)
Pinin Pero has a wide range of products specially made to satisfy the needs of different customers :
- for end consumer Pinin Pero offers a complete and innovative assortment of sugars, with over 30 different products both white sugar and brown cane sugar.
- for hospitality services Pinin Pero manufactures single-serving packets of white sugar, cane sugar, crystalline fructose, Italian honey, traditional, and Stevia-based sweeteners.
- for the food manufacturing industry. Pinin Pero  offers a full range of white and cane sugars, fructose and other special sugars
- for the Vending sector: special white sugar calibrated for automatic vending machines and sugar packet kits .