Grappa: Italian passion in a distillate
Grappa is a distillate of marc, the solid residue remaining after the fermentation of grape must. It is a typical Italian product, produced in many regions of the country.
Style
Grappa comes in a variety of styles, which differ in the method of production, the marc used and the flavour. The main styles of grappa are:
White grappa: Grappa distilled from fresh pomace, with a fresh, floral flavour.
Aged grappa: Grappa distilled from aged pomace, with a more complex and matured flavour.
Aromatised grappa: Grappa aromatised with fruit, spices or other ingredients, with a unique and characteristic flavour.
Ingredients
Grappa is made from grape marc, which can be of different varieties. The pomace is then distilled in discontinuous stills, which produces a more aromatic distillate.
Production Process
The production of grappa begins with the harvesting of the marc, which is then pressed to extract the must. The must is then fermented for about 10 days, after which it is distilled in discontinuous stills. The distillate is then matured in wooden barrels, which give it its characteristic aroma.
Nutritional values
Grappa is an alcoholic distillate, so it has a high calorie content. However, it is also a good source of antioxidants.