🥃 Grappa

Grappa is an Italian spirit distilled from grape pomace, that is, the skins and seeds left over after the juice is pressed. The name "Grappa" is an EU geographical indication (PGI-IT-01844), protected since 13 February 2008: it may be used only for a pomace distillate made from grapes grown and processed in Italy and distilled and prepared in Italian plants. The minimum strength is 37.5% vol.

Under EU law grappa belongs to category 6 of Regulation 2019/787, "grape marc spirit". Every distillation takes place below 86% vol., and the first one together with the pomace itself. Added alcohol of any origin is prohibited, methanol is limited to 1000 g per hectolitre of pure alcohol, and other volatile substances must reach at least 140 g/hl.

Under the 2016 Italian technical specification, fermented or semi-fermented pomace is distilled with direct steam or with water added to the still; both continuous and batch stills are permitted. Liquid wine lees may be added, up to 25 kg per 100 kg of pomace, but the alcohol from the lees may not exceed 35% of the total, and all of this must happen in the same distillery. Daily quantities of pomace, lees and distillate are entered in stamped registers. Ministerial Decree No 5396 of 27 November 2008 sets stricter requirements for the pomace than EU rules.

After distillation the grappa is reduced with water within the production area, chilled and filtered to remove fusel oils. Up to 20 g/l of sugar may be added. Flavouring is allowed only with herbs or fruit by traditional methods, which must then be named on the label; other flavourings and ingredients are prohibited. Finished grappa is clear and bright: colourless, tinted by herbs or fruit, or amber after wood.

Grappa is aged in wooden containers that are neither varnished nor coated, under tax supervision and in Italian plants. The words "vecchia" or "invecchiata" mean at least 12 months in wood; "riserva" or "stravecchia" means 18 months or more. Caramel for colour, up to 2%, is allowed only in grappa aged for 12 months or more. The type of cask — barrique, caratello, tonneau — may be stated only if the grappa spent at least half of the minimum period in it.

The name of a grape variety may be added if other varieties make up no more than 15% of the weight; two varieties are listed in descending order, each at least 15%. The name of a DOC, DOCG or IGT wine is allowed if the pomace comes from that wine's grapes, but the abbreviations DOC, DOCG, IGT, DOP or IGP themselves may not be used. The label may also state the distillation method, continuous or batch, and the type of still. The specification does not define the terms "giovane" or "aromatica".

Besides the general "Grappa", the eAmbrosia register lists nine regional grappas. Piemontese, di Barolo, lombarda, trentina, friulana, veneta and Südtiroler have been protected since 12 June 1989, siciliana since 2008 and della Valle d'Aosta since 2018. The specification explains the link with the place by a long tradition of distilling fresh fermented pomace at low strength, which keeps its aromas.

Why it matters to you. Only the words "invecchiata" (12 months) and "riserva" (18 months) guarantee ageing. A variety name on the label means at least 85% of the pomace comes from that variety, and any herbs or fruit used must be named. A pomace distillate from other countries may not be called grappa. WHO reminds us: there is no safe level of alcohol consumption.