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| Montanaro | |
| Brandy | |
| Fruity, vanilla, wood | |
| Grape | |
| 70 cl | |
| 40.0% | |
| Italia | |
| Oak | |
| Long, over 10 years | |
| Pot still distillation | |
| Amber | |
| At room temperature, after meal |
Produced through traditional methods, this brandy has spent numerous decades in oak barrels, allowing the aromas to evolve and intensify over time. The result is a bright, seductive amber liquid with golden hues that ignite the sight at first encounter.
On the nose, deep notes of dried fruit, such as plums and figs, emerge, enhanced by accents of vanilla, cocoa, and a light touch of sweet spices. This olfactory complexity transfers to a round and soft palate, where the natural sweetness of the brandy is balanced by a surprising freshness, offering a long and persistent finish.
Ideal to be enjoyed at room temperature as a digestif after a sophisticated dinner or in the company of a good cigar, this 1972 Brandy is also a perfect gift for those who appreciate spirits rich in history and character. The presentation in its case further enhances its value, making each tasting opportunity an unforgettable moment.
A true expression of mastery and tradition, this brandy is not just a liquor, but a complete sensory experience that enchants and satisfies the most demanding palate.
Montanaro
Discover the spirits, production style and story of Montanaro.
Distillation
Batch distillation in steam-heated copper stills; demethylation and fraction separation with a double column.
Ageing
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.