The spirit par excellence
Rich in aromas, scents and flavours, to be tasted at the end of a meal, grappa is the spirit par excellence. It is produced exclusively in Italy, and, over the years, has reached an increasingly vast and heterogeneous target of consumers. In the past, in fact, grappa was the alcoholic drink of the poor, as it was made of the leftovers from winemaking; it was also called ”the distillate of courage”, as it was drunk by the Alpine troops in the trenches during the First World War. Over the years, grappa has become prestigious and popular, to the extent that it is the pomace brandy that drives the Italian market at an international scale. The beauty and versatility of grappa lie in the freedom of choosing the pomace. In fact, grappa can be made of a single variety or of various and aromatic grape varieties
The most common are Moscato, Chardonnay, Cabernet, Pinot and Prosecco, but some grappas are produced with the pomace of particularly refined wines, such as, among others, Chianti, Chianti Classico and Brunello.
Grappa must have a minimum alcohol content of 37.5% vol, but in those regions benefiting from the geographical indication, such as Piedmont, Lombardy, Trentino, Alto Adige, Veneto, Friuli, the minimum alcohol content must be equal to 40% vol.
Types of grappa
Aged, if the ageing period in wooden barrels is longer than 12 months; reserve or extra-aged if the ageing period exceeds 18 months.
The first evidence of grappa production dates back to 511 AD. in Friuli. The first distillery in Italy was established in 1779: it was the Nardini distillery, the only one originating from Bassano del Grappa.
Grappa should be served at room temperature to enhance its aroma, possibly in a tulip glass.