What Is Grappa? A Beginner’s Guide

What is Grappa?

View the range of Grappas available at Fareham Wine Cellar

Grappa is a grape-based distilled spirit from Italy. It is a Pomace Brandy made by distilling the remains of the wine-making process (or Pomace) –  the skins, pulps, seeds and stems of the grapes – and was originally made  to ensure that there was no waste from making wine. Grappas are usually quite high in alcohol and range from 38% to 50% abv.

There are similar pomace-based spirits produced in most wine-producing countries including Marc de Champagne and Marc de Bourgogne from France, Chacha from Georgia and Pisco from Peru.

Notable Producers

Famous producers of Grappa include Bepi Tosolini in Fruili, Poli, Nonino and Nardini.

A bottle of  Poli Grappa Amorosa di Dicembre Torcolato 

Production

Grappa is made by distilling the pomace which is all the leftovers from winemaking after the grapes have been pressed. The pomace fermented and then distilled in copper stills not over a direct flame but over a type of steam heated system to prevent the grape skins from being burnt. This is a relatively modern improvement as is the distillation of pomace under vacuum. The seeds and the stems, the woody parts, are also co-fermented with the sugar-rich juice – this can be dangerous because it produces methanol, this has to be carefully removed during the distilling process as it is quite toxic and can lead to blindness. The spirit is usually chill-filtered.

Grappa is an EU protected name and, for a spirit to be named such, it must be produced in Italy, the Italian part of Switzerland, or in San Marino. It must be made from pomace – if it is produced from anything other than pomace, i.e. grape juice, it is a brandy. It must also be fermented and distilled from the pomace with no water added.

A barrel aged Grappa di Nebbiolo from Barbaresco producer Gaja

Classification

Grappa is a versatile and diverse spirit, with a wide array of styles and varieties and can be classified in a number of ways. The most simple method of classification is by geographical location but they can also be classified by age, by grape variety or whether they have any flavourings added.

The geographical classification of Grappa in Italy consists of 9 categories: 

Grappa Dell’Alto Adige
Grappa di Barolo
Grappa di Friuli
Grappa di Lombardia
Grappa di Marsala
Grappa di Piemonte
Grappa di Sicilia
Grappa di Trentino
Grappa di Veneto

It can also be classified by age. Just as fine wines develop complexity through extended maturation, grappa can showcase nuanced flavours and aromas depending on the length of its ageing process. 

The ageing technique employed during production is a key determinant of Grappa’s style. After distillation, Grappa is usually rested in ash barrels for the spirit to mellow before bottling. However, more recently there has been a trend for Grappa aged for a longer time (12 months plus) in newer barrels so that the wood plays more of an influence over the spirits. Barrels used for this can be oak, chestnut, ash and cherry. When aged like this, Grappa takes on colour and flavours from the barrels and can be much more similar to a good brandy or Cognac. It is hoped this will appeal to a new generation brandy drinkers.

Grappa may be made from a mixture of grapes or it might be made from a single grape variety, this is known as Grappa di Vitigno and can be made from many different grape varieties including Moscato, Cabernet Sauvignon, Ramandolo, Pinot Grigio and Merlot. The type of grape pomace plays a large part in the final spirit and varietal Grappas can have quite different characteristics. From the bold, fruity notes of Nebbiolo-based Grappas to the delicate floral aromas of Moscato-derived expressions, the grape variety shapes the unique taste experience.

Grappa should not be confused with Acquavitae D’Uva (sometimes known as Most) which is similar but is made from destemmed grapes and is usually the most aromatic spirit produced.

Age and Style Classifications

Grappa Giovane (Young, Unaged, or White) – the youngest style, bottled soon after production. Crystal clear, delicate with a clean taste.

Grappa Vecchio or Invecchiata (Aged) – aged in wood for a period of no more than 12 months. Normally pale yellow in colour with light hints of spice and vanilla.

Grappa Riserva or Stravecchia (Aged or Old) – aged in wood for a minimum of 18 months. Smoother, with more and more intense vanilla and spicy notes, the color becomes golden amber.

Grappa Barricata (Aged in Barriques) – 12 months of aging of which at least 6 months in small casks named Barrique

Aromatic – Made from naturally aromatic grapes such as Moscato, Malvasia, or Traminer (Gewurtztraminer). 

Grappa Aromatizzata (flavoured) – Can be infused with flavourings such as fruit (blackberry) or liquorice.

How to Serve Grappa

Grappa Bottles and Traditional Tulip Shaped Grappa Glasses – Photo by Connie Perez on Unsplash

Grappa is traditionally served as a digestif or after-dinner drink in small tulip-shaped glasses preferably rather than shot glasses. Young Grappas should be served slightly cool at around 9 to 13C whilst cask conditioned Grappas are much better sipped and savoured from a good brandy glass at a slightly warmer temperature, just below room temperature, around 17C.

Grappa can also be added to an espresso coffee which is called a Caffe Coretto. It can also served straight from the freezer, which affects the taste, making it more subtle and crisper and perhaps more accessible to non Grappa drinkers.

It is also a great cocktail ingredient, try it in a Don Antonio:

Recipe from www.hellograppa.com

5/10 Grappa
3/10 Pear liquor
2/10 Lemon juice
2 Bitter drops
Sugar syrup to taste
Crushed ice

1. Put all the ingredients in a shaker and shake
2. Serve in a cocktail glass
3. Garnish with a slice of pear and some mint leaves