GAJA Grappa di Brunello di Montalcino Rennina - 50cl | 45% ABV
The GAJA Grappa di Brunello di Montalcino Rennina is made from the Sangiovese grape sourced from the Rennina vineyards grown on the beautiful Tuscan estate of Pieve Santa Restituta. The fresh pomace from the wine (the solid remains of the grape – skins, pulp, seeds and stems of the fruit) is immediately distilled after fermentation ends. Distillation happens slowly in order to conserve all of the varietal characteristics and aromas of the pomace. The alcohol vapours are then funnelled into a distillation column as the pomace is slowly warmed and the distillate is divided into 3 parts, the head, the heart and the tail. The Grappa is obtained by selecting the heart, i.e. the middle part of the distillation, and discarding the head and tail. At the start of this process, the Grappa has an alcohol content of 70-75°. Before bottling, distilled water is added to bring the Grappa to 45% ABV. GAJA Grappa di Brunello di Montalcino Rennina is a luminous Grappa with pleasant, delicate aromas. On the palate its rich structure mirrors the aromatic components, with its intense floral notes, excellent concentration and slightly peppery finish.
Wine File
The Producer GAJA | Piemonte
The Gaja family arrived in Piedmont from Spain in the 17th century and, in the 19th century, opened a taverna and winery in Barbaresco. In the 20th century, Angelo’s grandmother Clotilde Rey urged his father Giovanni to raise the quality of Gaja wines....
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The Region Italy | Tuscany
Located at the top of the Italian western peninsula, Tuscany represents quintessential Italy, a beautiful mountainous region, with olive trees, vines and cypress trees populating the hillsides. The twin jewels of Tuscany are Florence and Siena and...
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The Primary Grape Wine By Grape Variety | Sangiovese
Sangiovese is a red wine grape variety widely grown in Central Italy and the Tuscany region where it is the main component of Chianti and Vino Nobile di Montepulciano wines as well as being the sole permitted grape for...