For more than 600 years, the Antinori family has been involved in wine production, starting with Giovanni di Piero Antinori's entry into the Arte Fiorentina dei Vinattieri in 1385. This tradition, spanning 26 generations, has always been directly managed by the family, characterized by innovative decisions while maintaining respect for tradition and origin.

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

Grappa Tignanello is available in limited quantities only.

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