Montanaro

1885

Francesco Trussoni, an alembic master and grappa "alchemist" from Gallo d'Alba, decided to create the first single-variety grappa: grappa from Barolo, made from Nebbiolo of the Barolo area. Montanaro describes itself as the first company to use Barolo-area Nebbiolo for a single-variety grappa.

1922

Mario Montanaro took over the company together with his wife, Angela Trussoni, and their son, Giuseppe Montanaro. They changed the way grape pomace was processed, replacing the traditional still with a steam alembic and adopting methods then used at the Alba School of Enology.

Today

Montanaro's grappa from Barolo is described by the company as the best-known and most refined grappa in the region.

After 1922 the grape pomace was processed in a steam alembic instead of the traditional still, using methods taken from the Alba School of Enology of the time. The company says this created an "ecosystem" in which every stage of production is slow, gentle and natural.

The company describes its production as a unique "ecosystem" in which every stage is slow, gentle and natural.