At the Montanaro Distillery, Grappa is made by distilling the marcs of various vintage wines, the first of these being Barolo. After pressing the marcs, they are passed through traditional ‘steam alembics’ which preserve the aromas and perfumes of the original wine. During distillation, the impurities are eliminated to ensure a clear flow of Grappa from the taps.
The experience of producing the Prestigious Montanaro grappa for over a century, our artisan production process, the use of historic equipment and constant monitoring, has resulted in a prestigious, one of a kind product.
The primary product
All of the Montanaro’s grappas are obtained through the distillation of marcs carefully selected and preserved during the months of distillation to maintain the aromas and scents of it’s origins. The marcs are bought from trusted sources; Montanaro produces from historic vineyards of the Barolo districts of Serralunga, La Morra, Monforte, Barolo, Grinzane Cavour, Castiglione Falletto, Novello, Diano d’Alba and from some villages of Roero.
After a rigorous selection process, the marcs are put into the traditional steam alembics according to the batch (discontinuous) method. These alembics allow an extremely slown extraction process, preserving the integrity of the primary aromas of the grapes.