Grappa di Brunello

Elegant grappa from Tuscany, distilled from Sangiovese Grosso pomace used in Brunello di Montalcino production. Structured and refined, reflecting the noble character of Montalcino's signature wine. Grappa di Brunello captures the essence of Sangiovese Grosso—cherry, earth, and leather notes—in spirit form, creating a digestif that honors Brunello's aristocratic tradition.

Grappa di Brunello emerged from Montalcino's winemaking tradition, where producers of Brunello di Montalcino DOCG sought to honor the pomace from their prized Sangiovese Grosso wines. The tradition of distilling Brunello pomace dates to the 19th century, when Ferruccio Biondi-Santi pioneered extended aging protocols that created one of Italy's most age-worthy wines. The pomace from these carefully selected Sangiovese Grosso grapes retains the variety's distinctive character—cherry, earth, and leather—which distillers transform into grappa that reflects Brunello's aristocratic nature. The practice gained prominence in the 20th century as Brunello's international reputation grew, with producers like Biondi-Santi, Il Poggione, and Casanova di Neri creating grappas that captured the essence of their wines. While Grappa di Brunello does not have a specific Indicazione Geografica designation, producers in Montalcino create expressions that honor the grape's character, with many distillers specializing in single-variety Sangiovese Grosso grappas that highlight the variety's structured elegance. Today, Grappa di Brunello is among Tuscany's most prestigious spirits, with producers crafting expressions that showcase Montalcino's unique terroir and winemaking heritage.

Grappa di Brunello production begins with fresh Sangiovese Grosso pomace collected immediately after pressing for Brunello di Montalcino DOCG production. The pomace must be processed within 24-48 hours to preserve the grape's character, which can be lost through oxidation. Distillation occurs in traditional copper alembic stills or modern column stills, with the method chosen to preserve Sangiovese Grosso's distinctive aromatics: cherry, earth, leather, and herbs. The spirit is typically distilled to 70-80% ABV, then diluted to 40-45% ABV for bottling. Many producers age Grappa di Brunello in wood—traditionally large Slavonian oak botti or French barriques—for extended periods, developing complexity and smoothness. Aged expressions (vecchia, riserva) may spend years in wood, creating grappas with notes of vanilla, spice, dried fruit, and oak that complement Sangiovese Grosso's inherent structure. The final product reflects both the grape variety's character and Montalcino's terroir, creating a spirit that honors both Brunello's legacy and grappa's artisanal tradition.

Grappa di Brunello represents Tuscany's winemaking excellence, embodying the aristocratic character of Montalcino's most celebrated wine. It is served in fine restaurants and family homes throughout Tuscany, often after meals featuring local specialties like pici pasta and bistecca alla fiorentina. The spirit honors the Sangiovese Grosso grape's complete journey from vineyard to bottle, ensuring that every part of the harvest contributes to Montalcino's culinary and cultural heritage.