Montanaro

Origins date back to 1885 when Francesco Trussoni, master of stills, began production of the first single-varietal Grappa di Barolo. In 1922 the business passed to the Montanaro family (Mario, Angela and Giuseppe), who introduced steam stills and refined the production method. At the end of the 2000s the distillery was sold to a group of local entrepreneurs while preserving artisanal methods and traditions.

Strong focus on tradition, raw material quality and craftsmanship: batch production with steam-fed copper stills, strict selection of the vinacce and constant monitoring of the stills to preserve original aromas.

Based in Alba (Fraz. Gallo) in the province of Cuneo; the vinacce used come from vineyards of the Barolo district (Serralunga, La Morra, Monforte, Barolo, Grinzane Cavour, Castiglione Falletto, Novello, Diano d’Alba) and from some locations in the Roero.

Documented recognitions: Brandy 1964 - gold medal; Brandy 1974 - 2 stars (specific rating recorded in internal documents); Grappa Barolo Cannubi and several vintages of Grappa di Barolo have received medals (gold/silver) and recognitions for Vermouth Torino (points and medals indicated in official material).

Discontinuous (batch) distillation in small steam-heated copper stills; separation of residues and demethylation using a double column; use of selected marcs from historic Langhe vineyards and subsequent aging in wood for the aged expressions.

Batch distillation in steam-heated copper stills; demethylation and fraction separation with a double column.

Aging in wooden barrels for grappas and aged brandies (ranges from 18 to many years for the vintage bottlings); use of traditional casks and, for some references, century-old casks or Slavonian oak.