Grappa Brunello Reserve is obtained by distillation, with copper stills, of pomaces resulting from the vinification of Sangiovese. These red grapes are used for the production of the Brunello DOCG wine.
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Single-variety grappas have existed for centuries since producers, mainly artisans, distilled the only type of marc given to them. These grappas, however, were not valued until the late 1970s- early 1980s when producers began to select and reveal all the different types of local vines available.
The main ingredient is the pomace resulting from the vinification of Sangiovese red grapes, they grow in Tuscany and are used to make the Brunello DOCG wine. Once fermented these marcs are skillfully distilled with copper stills. The grappa originated from the process will rest at least 18 months in oak barrels before being diluted and bottled.
Grappa Brunello, before being bottled, is aged for at least 18 months in oak barrels.
How to serve it
We suggest to serve it neat, in a narrow-neck glass (tulip) at a temperature of 14-18° C., leaving it to breathe for about 1 minute after pouring, before the first sip.
It goes with milk and dark chocolate (60-70%), jams, tarts and cantucci biscuits.