EVOO & Grappa
In addition to our DOCG wines, we also produce Rosso del Palazzone, Grappa and EVOO. Our Rosso del Palazzone, blended with mixed vintages of Sangiovese wines, showcases fruit, freshness and approachability. Our grappa is created by Master Distiller Priscilla Occhipinti at Distilleria Nannoni. Our EVOO is pressed from our own trees, harvested by hand after the end of the grape harvest.
EVOO
Il Palazzone Extra Virgin Olive Oil is made exclusively with olives grown on the estate at 1,476-1,640 feet above sea level.
When ready, the olives are picked by hand. Picking happens early in order to prevent the fully ripe olives from falling to the ground and being bruised in the process. Gathering the olives from the ground would allow for a more rapid harvest but would interfere with the quality of the final product. A comb-like tool is used to sweep the olives off each branch and then they are harvested by hand.
Harvesting before the olives fully mature — generally early or mid-November — results in a smaller yield but higher quality oil. This process ensures the deep green color and magnificent artichoke bouquet of the oil. We work with the prestigious award-winning press, Frantoio Franci, in Montenero. Dark green bottles protect the oil from light and help to preserve its fragrance and beautiful color. Production is very limited. In 2021 our yield was under 11 kg of oil every 100 kg of olives pressed! We made less than 1.000 bottles of precious oil. Our exclusive Club 100, where members own a tree for a year and receive three bottles of oil before Christmas, enables us to cut no corners and make the best possible Extra Virgin Olive Oil in the most traditional way
Club 100 is a special project where individuals are assigned an olive tree on the Il Palazzone farm and receive an annual harvest of oil
GRAPPA
For a number of reasons this is a very special grappa, not least the vintage, 2010, which is considered one of the best ever years in Montalcino for wine.
The only ingredient for grappa are the fresh marcs, or pomace (in Italian vinaccia) that are sent to the distillery within twenty four hours of pressing our grapes. A great vintage like 2010 yields great vinaccia that in turn have become a wonderful grappa. The vinaccia must be moist and fresh in order to conserve the best aromas and we are lucky to have one of the best distilleries in Italy almost on our doorstep. If the marcs are stored or get dry they have less fragrance which can then necessitate the addition of artificial aromas. Distilleria Nannoni prides themselves on the absence of silos and the fact that they only work with fresh vinaccia. Obviously they are insanely busy at harvest time since all the distillation has to happen at the same time. Using copper stills and a discontinuous distillation system, the unpleasant and aggressive “head” and “tail” are manually separated from the delicious aromatic “heart.” This operation, which requires incredible skill and instinct, is performed by Master Distiller Priscilla Occhipinti. It is what determines the style of each single batch of grappa and is an increasingly rare craft.