A subtle art of tastes and fragrances

A quality product, born from the balance between the type of still, the quality of the raw material, the work temperature and the knowledge of the "master distiller", acquired through many years of experience.

Based on the sight, touch and smell of the pomace, the two Master distillers (Stefano and Giovanni Brunello) know just how it must be processed in order to obtain optimal results with respect to both scent and taste.

The Brunello Brothers Distillery distillation system is entirely made of copper, as dictated by tradition. This is one of the few historic Alembic stills still in operation. It is composed of four boilers and is direct steam operated, at low pressure and low temperature.

As in the past, today the crimson pomace begins distillation as soon as it arrives from the cellars, in order to provide the entirety of its fragrant abundance to the grappa. At one time white pomace was not considered to be of great interest. Today, before distillation, it is carefully conserved for 2-3 weeks in small containers, in order to provide the ideal environment for the sugars to transform into alcohol.

After this process the pomace is distilled in the most delicate way possible, in order to fully enhance the flavour. The selection of raw materials suppliers is decisive. Indeed, the pomace must arrive at the distillery fresh from fermentation and at the appropriate humidity level.

For this reason the Brunello distillery relies on companies with whom it has maintained strong relationships for decades, in order to process the raw material with all the care and attention necessary to ensure that the product arriving at the distillery is of the very best quality. These are both small producers and large noble wine-making families.