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Marchesi Gondi Grappa


Bernardo Gondi has always been fascinated by distillates. In the Nineteenth century, at Tenuta Bossi was made one of the best Italian cognacs. Since the Italian legislation regarding distillation is complicated, we rely on Bonollo to produce a distillate from our marc.

Soil rich in galestro Tuscan stone with clay and limestone sediments.
Sangiovese, Colorino and Cabernet marc.
Type of training
Spurred cordon
Alcohol content
Ageing potential
30 years and over
0,50 lt
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Harvest and vintage report

Fermentation and vinification

Grappa is the brandy obtained by direct distillation of the marc (skins and berries after separation from the fully or partially fermented must), which enters the still. The distillation is the physical-chemical process that allows through heating, to vaporize volatile components including water and alcohol, to separate them and to recover them in liquid form through the recondensation produced by the reduction of temperature.


Tasting notes

Color: transparent white. Nose: great freshness and elegance with floral notes of violets and red fruits. Closes with slightly herbaceous notes. Mouth: soft and round with a juniper and fruity end.

Serving temperature and glass


Meditation liqueur, can also be paired with chocolate, maron glacé.

Production area

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The recipe

Drunk chestnuts

The recipe was taken from "La Natura in Tavola Fattoria di Volmiano: ricette e segreti" by Vittoria Gondi Citernesi, Polistampa edition.

You will find the recipe in the autumn season: among the sweets, pancakes, fruit preserves

At Fattoria Volmiano we have chestnuts. Every farm had a piece of chestnut grove, mainly to make poles for the vines, but nobody disdained the delicious chestnuts. For 6 people, "1.4 kg chestnuts, choose the biggest ones: slightly cut them out with a sharp knife and put them on the fire in the typical frying pan with holes. Cook for about 10 minutes, remove the chestnuts from the heat and wrap them in a wool cloth. After 10 minutes peel them, put them in a tray, sprinkle them with grappa, then sugar and set them on fire".

You have to be careful, but entering in the half-light with the flaming tray has a certain effect. When the flame runs out, the chestnuts are delicious.

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