In 1994, Marchese Nicolò Incisa della Rocchetta invited Jacopo Poli to assume production of Grappa di Sassicaia. Poli Distillerie was founded in 1898 by Giobatta Poli, who transformed his father Titta’s passion for grappa into a business. An innovator and businessman, Giobatta established a strong reputation for integrity which his son, Toni Poli, fused with great creative energy and skill in the distiller’s art. Today, Toni’s children, Jacopo, Giampaolo, Barbara and Andrea, maintain the company’s reputation for grappas of extremely high quality.


Grappa di Sassicaia is a distillate of Cabernet Sauvignon and a small percentage of Cabernet Franc pomace from vines within the Tenuta San Guido estate. The fresh marc is soft pressed from the skins immediately following the wine’s maceration phase, and distillation begins immediately. Using one of the oldest operating stills in Italy today, the marc is distilled with steam over a three-hour period. After the cauldron is emptied and the cycle is reinitiated, the heads and tails are eliminated so that the heart of the grappa preserves the purest spectrum of primary aromas and flavors. The finished spirit spends four years aging in French oak barriques.

Tasting Note

Grappa di Sassicaia expresses the elegant, finely structured fruit and herbal aromas of Cabernet, with the intensity of the spirit mellowed by the toast and vanilla nuances of the oak.

Food Pairing

Grappa di Sassicaia is perfect on its own at room temperature in a tulip-shaped glass. It also complements almond-based biscuits, dark chocolate or a good cigar.

Technical Data
GRAPES: 85% Cabernet Sauvignon, 15% Cabernet Franc
ABV: 40%
AGING: 4 years in French oak
Unique Selling Points
  • Distilled from the marc of Sassicaia, the legendary Bolgheri Super Tuscan
  • Produced by Poli Distillerie, one of Italy’s most highly regarded producers of grappa
  • Matured for 4 years in French oak

About the Grape

Cabernet Sauvignon
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
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