The end rape The distillate obtained was allegedly made in Italy in the 5th century, according to an unlikely hypothesis. However, it is documented that in the 15th century production and export took place in many countries. This counts the grappa next to it Armagnac and cognac to the oldest distillates. In the First World War (1914-1918) Grappa In Italy was issued to strengthen the morale of the soldiers and after the lossy Isonzo battles to an almost heroically transfigured national drink. At the instigation of the Italian state was in 1989 in a EU Regulation that the term "grappa" may only be used for the pomace spirits produced in Italy. Finally, in 2002, this was also allowed to the Italian-speaking areas of Switzerland. Different producers avoid this by using fancy names such as Grapillon Grapin, Grappina, Grappinot, Grappo and Grappolo.
The name derives from "grappolo" (grape). He is particularly in northern Italy in the regions Friuli-Venezia Giulia. Piedmont. Tuscany. Trentino and Veneto, but also in Sicily manufactured. He has to go through direct distillation of the pomace. It is therefore not permitted (as is common with many other pomace brandies) to win a base wine by leaching the pressed-out grape skins and then distilling it. The complex production requires special distillation apparatus. Various types of white wine and / or red wines can be used. The most important and best suited for their aromatic properties Brachetto del Piemonte. Chardonnay. Gewurztraminer, Moscato ( Muscat Blanc ) Müller-Thurgau. Nebbiolo. Riesling. Pinot Noir and Sauvignon Blanc, Mostly one mixes the pomace of different varieties, but there are also varietal, where the variety am label appearing.
The best qualities are obtained from the pomace of red wine grapes, but mostly white wine grapes are used. By barrels of different types of wood such as cherry, oak or chestnut color and taste / smell can be determined. But there are also colorless distillates that mature in steel tanks or glass containers. Grappa must be stored for at least six months after distillation before being bottled. A grappa stored at least six months in oak barrels and then airtight for six months may carry the additional names Invecchiata, Stravecchia or Riserva. It also comes with herbs and fruits flavored Versions, for that will be, among others anise, Gentian, honey, coffee, Caraway, almonds, cloves, oranges, peppermint and juniper.
Before bottling, the grappa is brought to drinking strength with demineralised water. The prescribed minimum alcohol content is 37.5% vol, but most are between 40 and 50% vol. The distillate is characterized by a very low sugar content of 2%. Known producers are Astigiana, Berta, Capovilla, Giovi, Gobetti, Paolo Marolo, Ugo Marolo, Nardini, Nonino, Pilzer, Giovanni Poli, Jacopo Poli (vom Wine Spectator named Grappa burner 2004) and Pojer & Sandri.
The French counterpart is the Marc, other names see below rape, Complete listings of the numerous cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under winemaking contain. Comprehensive information on wine law is available under the keyword wine law,