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Fanti - Grappa di Brunello di Montalcino - Riserva Estero

Price

€103.20 Sold out

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Tasting notes

Bright amber colour. On the nose, rich and wide with distinct Sangiovese aromas. Smooth and supple. Rich in toasted and vanilla notes. Captivating and long lasting taste.

More information

Provenance

Type
Grappa
Producer
Fanti
Country
Italy

Technical

Serving
18° - 20° C

Key characteristics

About this grappa

Fanti's Grappa di Brunello di Montalcino Riserva Estero represents the pinnacle of Italian grappa craftsmanship. Distilled from Sangiovese pomace, the skins, seeds, and stems left after pressing grapes for the legendary Brunello di Montalcino wine, this spirit captures the essence of Tuscany's most prestigious terroir. The extended aging process develops complexity and refinement, resulting in a grappa of remarkable depth and character.

Produced in Montalcino, a hilltop village in southern Tuscany renowned for producing some of Italy's finest wines, Fanti brings generations of winemaking expertise to their grappa production. At 42% ABV, this spirit strikes an elegant balance, offering warming intensity without harshness. The Riserva Estero designation indicates careful maturation and a commitment to quality that extends beyond wine into the realm of fine spirits.

This grappa serves as an exceptional digestif, best enjoyed neat or in premium cocktails where its Sangiovese character can shine. It pairs beautifully with dark chocolate, aged cheeses, and after-dinner moments in refined settings, from yacht galleys to mountain chalets. A sophisticated choice for collectors and connoisseurs of Italian spirits.

Brunello Reserve

Ingredients

  • 45 ml Fanti Grappa di Brunello di Montalcino Riserva Estero
  • 30 ml Cognac VSOP
  • 20 ml Amaro Montenegro
  • 15 ml fresh lemon juice
  • 10 ml honey syrup (1:1 ratio)
  • 2 dashes Angostura bitters
  • 1 egg white

Method

  1. Add the grappa, cognac, amaro, lemon juice, honey syrup, bitters, and egg white to a cocktail shaker without ice.
  2. Dry shake vigorously for 10 seconds to emulsify the egg white.
  3. Add a large handful of ice to the shaker.
  4. Shake vigorously for 12-15 seconds until well-chilled.
  5. Double strain through a fine mesh strainer into the prepared glass.

Serve

Coupe glass chilled to 4°C. Garnish with a single candied chestnut placed on the rim and a thin strip of dried lemon peel expressing oils over the surface before resting it on top of the foam. The drink should be served with a fine layer of silky foam crowning the surface.

Behind the bottle