Few bottles capture the soul of Tuscany quite like Antinori Grappa di Tignanello, and at Grappa in Queen Anne, Seattle, we pour it the way it deserves to be enjoyed — unhurried, after a long table and a good bottle of wine. Distilled from the pomace of one of Italy’s most celebrated Super Tuscan reds, this is a grappa of unusual grace: clear, aromatic, and quietly luxurious, the perfect close to an evening of Italian and Mediterranean cooking.
About the Producer
Marchesi Antinori is one of the great names in Italian wine, a Florentine house that has been making wine since 1385 — more than six centuries of family stewardship across Tuscany. In the early 1970s, under Piero Antinori and winemaker Giacomo Tachis, the estate created Tignanello, the wine widely regarded as the original Super Tuscan. It was among the first Sangiovese-based reds aged in small French oak barrels and one of the first to blend in Cabernet, reshaping the course of modern Italian winemaking. This grappa is the spirited extension of that legacy, drawn from the very same fruit.
Style & Production
Grappa is Italy’s classic pomace brandy, distilled from the grape skins, seeds, and remnants left after the wine is pressed. This bottling is made from the pomace of Tignanello itself — a selection built on Sangiovese with Cabernet Sauvignon and Cabernet Franc — so the raw material carries the character of a serious red wine from the start. Careful distillation yields a grappa that is crystal clear and brilliant in the glass, refined rather than fiery, with the polish you would expect from a wine of Tignanello’s stature.
Tasting Notes
The nose is mainly floral, with delicate notes of lily of the valley and wild rose lifted by light citrus, a whisper of vanilla, and gentle spice of white pepper and nutmeg. On the palate it is full, velvety, and decisive, rich in floral detail and beautifully balanced, the alcohol woven in rather than sharp. Hints of dried fruit, grape skin, and warm spice carry through a long, elegant finish that invites a second, slower sip.
What to Pair It With
This is an after-dinner grappa, and it shines alongside something sweet or savory to linger over. Try it with Mama’s Tiramisu or our Flourless Chocolate Cake, where its floral lift cuts beautifully through the richness. It also makes a lovely digestif after our American Wagyu Steaks or a shared Charcuterie Board. Explore the full dine-in menu to build the meal around it.
How It’s Served at Grappa
We pour Antinori Grappa di Tignanello as a digestif, served neat in a tulip glass at $30, so its aromatics open gently in the room. Ask your server to bring it after dessert, the ideal way to let an evening in Queen Anne wind down.
FAQ
Where is it from?
It comes from Tuscany, Italy, produced under the name of Marchesi Antinori, a Florentine wine house making wine since 1385. The grappa is distilled from the pomace of their iconic Tignanello estate.
What is grappa di Tignanello?
It is an Italian pomace brandy distilled from the grape skins and seeds left after pressing Tignanello, Antinori’s famous Super Tuscan red of Sangiovese with Cabernet Sauvignon and Cabernet Franc.
What does it taste like?
It is crystal clear and refined, with floral and citrus aromas, soft spice, and a full, velvety palate that finishes long and elegant, making it a graceful after-dinner digestif.
Ready to settle in for a true Tuscan finish? Book a table, browse the cocktail & spirits list, and explore the dine-in menu before you visit us in Queen Anne, Seattle.
