Grappa Tignanello
⏳ Drinking Window
As a high-proof distilled spirit, Grappa di Tignanello does not mature or degrade in the bottle. It is ready to enjoy immediately upon release and will remain stable indefinitely, though it is best consumed within 1 to 2 years after opening to preserve its delicate aromatic bouquet.
🍽️ Food & Wine Pairings
Dark chocolate (70 percent cocoa or higher), traditional Tuscan cantucci (almond biscotti), or enjoyed neat as a classic digestif alongside an espresso.
✨ Technical Specifications
Grappa di Tignanello is a refined Italian spirit crafted from the pomace of Sangiovese and Cabernet Sauvignon grapes harvested from the renowned Tignanello vineyard in the heart of Tuscany's Chianti Classico region. The Antinori family, pioneers of the Tuscan wine renaissance, apply the same rigorous standards to this distillate as they do to their legendary Super Tuscan wine. Immediately after the fermentation of the grapes for Tignanello, the moist, aromatic pomace is drawn off and sent to the distillery. Here, it is distilled using traditional copper steam alembic stills, a meticulous process that captures the volatile aromatic compounds of the grapes. The resulting spirit is clear, elegant, and intensely aromatic, offering notes of dried flowers, red berries, and a hint of spice, reflecting the unique terroir of the Tignanello estate.
🍾 About the Producer
Marchesi Antinori is one of the world's most storied winemaking dynasties, tracing its commercial viticultural heritage to 1385 when Giovanni di Piero Antinori matriculated into Florence's Arte dei Vinattieri. Spanning twenty-six generations, the family revolutionized modern Italian viticulture under Marchese Piero Antinori and legendary enologist Giacomo Tachis, catalyzing the Super Tuscan revolution with the pioneering release of Tignanello in 1971. Antinori commands an unrivaled tapestry of microclimates across Central Italy, encompassing the galestro and albarese marls of Chianti Classico at Tenuta Tignanello and Badia a Passignano, the maritime gravels of Bolgheri at Guado al Tasso, and the fossiliferous clay-limestone soils of Umbria at Castello della Sala. In the cellar, CEO and chief enologist Renzo Cotarella orchestrates a balance of precision, clonal selection, and judicious French oak barrique maturation. Antinori's benchmark wines—including the Sangiovese-driven Tignanello, the Cabernet-dominated Solaia, and the benchmark Umbrian Chardonnay blend Cervaro della Sala—stand as definitive monuments of Italian winemaking refinement.