The Antinori family has been involved in wine production for more than 600 years, starting with Giovanni di Piero Antinori's admission to the Arte Fiorentina dei Vinattieri in 1385. This tradition, which spans 26 generations, has always been led directly by the family, characterised by innovative choices while maintaining respect for tradition and origin.

Grappa Tignanello is produced by distilling the pomace of Sangiovese and Cabernet grapes harvested on the Tignanello estate in the heart of the Chianti Classico area. The fermented marc is taken to the distillery immediately after the young wine has been drawn off the skins and then pressed. This ensures that only the best, most alcohol- and flavour-rich pomace is distilled. Only the finest and most aromatic batches of grappa are selected from the various batches of pomace, assembled and finally bottled.

Grappa Tignanello is only available in limited quantities.