GRAPPA

Grappa is a so-called pomace brandy, which must be produced in Italy. Pomace is the fermented pressing residue from wine production, which primarily includes the skins and seeds of the grapes. These leftovers are picked up as fresh as possible by the producers and processed further. These are first fermented and then distilled. The grappa gets its color from being stored in wooden barrels, but the type of grapes used has no influence on the colour, as the alcohol is always clear after distillation. In general, grappa can be divided into two broad categories. On the one hand in the single-variety distillates, which consist of a single grape or grape variety, and on the other hand the cuvées. These consist of numerous different combinations of different grape and barrel types. Thanks to these almost infinite combination options, manufacturers can achieve a wide variety of aromas and taste nuances.