The name "Grappa" is exclusively reserved for the liquor made with the pomace of grapes produced and used to make wine in Italy, then distilled and bottled in factories throughout the country. Grappa may be young and fresh or aged, produced from a blend of pomaces of different grape varieties or a single variety. To be selected as good quality for production it cannot contain any flavourings apart from those coming from the addition of fruit or plants or parts thereof, the presence of which must be clearly visible and declared on the label.
Production Area
All over Piedmont
How it is made
Grappa IG is obtained from fermented or semi-fermented pomace and distilled directly through steam or after adding water to the alembic.
In the production of grappa, it is permitted to use natural liquid wine sediment at a maximum of 25kg per 100kg of pomace used.
The distillation of the fermented or semi-fermented pomace, in continuous or discontinuous distillation, must be undertaken at less than 86% volume. Within this limit the product obtained can be redistilled.
The following can be added during the preparation of "Grappa":
- aromatic plants or parts thereof, as well as fruit or their parts according to traditional production methods;
- sugars, at a maximum limit of 20gr per litre;
- caramel, only for grappa set to age for at least 12 months.
"Grappa" can be aged in barrels, vats, and other wood containers, as long as they have been neither painted nor veneered.
History
"Grappa" equals the wine-producing vocation in Italy also in relation to the well-established business of distilling the sub-products of wine-making. It is vital to directly distil the pomace "established and developed exclusively in Italian tradition" as this allows producers to obtain the character that distinguishes grappa from all other spirits. Considered a low quality "poor spirit" until the 1970s, today "Grappa IG" is ranked amongst the top of the top: a complex, refined spirit that attracts all types of consumers.
Interesting features
"Grappa" is unique because it reflects the diversity of the territory. In fact, a wide variety of quality and types of grappa is available, all of which however share the same "Italian spirit".
Labelling
The "Grappa" Geographical Indication may be completed by the reference:
- to the name of a variety, when obtained by distilling ingredients coming in whole from the vinification of grapes from said variety (other varieties can be used up to a maximum of 15% in weight);
- to the names of no more than two varieties, when obtained by distilling ingredients coming entirely from the vinification of grapes obtained from the cultivation of said varieties (without indicating any varieties representing less than 15% of the total weight);
- to the name of a DOC, DOCG or IGT (DOP, IGP) wine when the pomace comes from grapes used in the production of said wine (in this case, it is forbidden to use the actual symbols and letters DOC, DOCG and IGT - DOP, IGP - both as acronyms and in full);
- to the method of distillation, continuous or discontinuous, and the type of still.
The commercial name of the "Grappa" must also indicate any aromatic plants or parts thereof or any fruits or part thereof used in production.
In the presentation and promotion of the product it is permitted to use the terms "old" or "aged" for grappa aged in unpainted wood containers for no less than twelve months for fiscal monitoring purposes, and in plants located on the national territory.
Moreover, the use of the terms "reserve" or "stravecchia" is permitted for grappa that has been aged at least 18 months.
The duration of the aging may be specified in months and years or just in months.
