Grappa is the national spirit of Italy spirit. It’s obtained by distilling the combination of grape skins and seeds right after the winemaking process.
GRAPE POMACE: A PRECIOUS SUBSTANCE
Grappa is obtained by distilling fresh grape pomace (grape skins or “vinaccia” in Italian) using a steam-heated method to prevent any danger of burning the grape skins.
Unbeknown to most, 95% of all aromas and health benefits of grapes is actually found in the precious fruit skin and not in the pulp.
Research has shown that grape pomace contains one of the highest concentrations of antioxidants and anti-inflammatories as well as numerous phytonutrients associated with anti-aging processes.
It takes the equivalent of ca. 200 pounds of grape or 20 pounds of grape pomace to produce one 750ml bottle of grappa.
TYPES OF GRAPPA
Grappa can be classified according to two key criteria:
Type of grape pomace
Single-varietal: Made from a single type of grape pomace
Multi-varietal: Made from a blend of different types of grape pomaces
Aromatized: A root, herb or fruit-infused grappa
Length of the ageing period
Young (giovane): No ageing
Aged (invecchiata): At least 12 months of ageing
Riserva (or stravecchia): At least 18 months of ageing
“GRAPPA”: A GEOGRAPHICAL INDICATION
Today the name “Grappa” is an EU protected denomination (Indicazione Geografica). According to Reg. EU 110/2008, the name “Grappa” can only be granted if, amongst others: – Pomace comes from grapes harvested in the Italian territory; – Grapes are pressed for wine making (and pomace is obtained) in the Italian territory; – Distillation is performed with direct or indirect steaming of the solid grape pomace in the Italian territory.
