The Antinori family has been involved in wine production for more than 600 years, beginning with Giovanni di Piero Antinori’s admission to the Arte Fiorentina dei Vinattieri in 1385. This tradition, spanning 26 generations, has always been managed directly by the family, characterised by innovative decisions whilst maintaining a constant respect for tradition and heritage.

Grappa Tignanello is produced by distilling the pomace from Sangiovese and Cabernet grapes harvested at the Tignanello estate in the heart of the Chianti Classico region. Immediately after the young wine is racked off the mash and the grapes are pressed, the fermented pomace is taken to the distillery. This ensures that only the finest pomace, richest in alcohol and aroma, is distilled. From the various batches of pomace, only the finest and most aromatic grappa batches are selected, blended and finally bottled.

Grappa Tignanello is available only in limited quantities.