Capovilla Grappa di Brunello

Grappa di Brunello begins with the pomace of Sangiovese used for Brunello di Montalcino, one of Italy’s most important red wines. Capovilla treats this material not as a winemaking by-product, but as a final opportunity to reveal the perfume, structure and savoury character of the grape.

Vittorio Capovilla is one of the figures who elevated modern Italian distillation from rustic digestif to serious artisanal spirit. After discovering the distilling traditions of Austria, Germany and Switzerland in the 1970s, he spent more than ten years refining his own equipment and method before opening the distillery in 1986.

The pomace is distilled twice in small copper stills through Capovilla’s gentle bain-marie system. This slow, discontinuous method isolates the cleanest and most expressive heart of the distillation. The grappa then rests in stainless steel until fully integrated and is brought to 44% with water from the springs of Monte Grappa.

In the glass, it is clear and precise. The nose shows red cherry, wild strawberry, violet and dried rose, followed by black pepper, tobacco leaf, toasted almond and a gentle earthy note. The palate is firm and elegant, with bright red-fruit detail, savoury spice and a persistent, dry finish.

The result reflects the dignity of its source without trying to imitate the wine itself. It is a structured, refined grappa that translates Sangiovese into aroma, warmth and mineral clarity.