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Grappa

According to an unlikely hypothesis, the spirit obtained from marc was allegedly produced in Italy as early as the 5th century. However, there is documentary evidence that it was produced and exported to many countries in the 15th century. This makes grappa one of the oldest distillates alongside Armagnac and Cognac. During the First World War (1914-1918), grappa was distributed to soldiers in Italy to boost morale and became an almost heroically glorified national drink after the costly Isonzo battles. In 1989, at the instigation of the Italian government, an EU regulation stipulated that the name "grappa" could only be used for grape marc spirits produced in Italy. Finally, in 2002, the Italian-speaking regions of Switzerland were also authorised to use this name. Various producers get round this by using fantasy names such as Grapillon Grapin, Grappina, Grappinot, Grappo and Grappolo.

Grappa Destillationsanlage und Grappa-Marken

Production

The name is derived from "grappolo" (grape). It is produced particularly in northern Italy in the regions of Friuli-Venezia Giulia, Piedmont, Tuscany, Trentino and Veneto, but also in Sicily. It must be obtained by direct distillation of the marc. It is therefore not permitted (as is usual with many other grape marc spirits) to obtain a base wine by leaching the pressed grape skins and then distilling it. The complex production process requires special distillation equipment. Various types of white and/or red wine can be used. The most important and most suitable due to their aromatic properties are Brachetto del Piemonte, Chardonnay, Gewürztraminer, Moscato (Muscat Blanc), Müller-Thurgau, Nebbiolo, Riesling, Pinot Noir and Sauvignon Blanc. The marc of different varieties is usually blended, but there are also single-varietal wines where the variety appears on the label.

The best qualities are obtained from red wine grape marc, but white wine grapes are used for the most part. Different wooden barrels such as cherry, oak or chestnut can be used to determine the colour, taste and aroma. However, there are also colourless distillates that mature in stainless steel or glass containers. A grappa must be stored for at least six months after distillation before bottling. Grappa aged for at least six months in wooden barrels and then another six months in an airtight container may bear the additional designations Invecchiato, Stravecchio or Riserva.

There are also versions flavoured with herbs and fruits, including aniseed, gentian, honey, coffee, caraway, almonds, cloves, oranges, peppermint and juniper. Before bottling, the grappa is brought to drinking strength with demineralised water with an alcohol content of at least 37.5% by volume, but most have between 40 and 50% by volume. It is characterised by a very low sugar content of 2%.

Producers

Well-known producers include Astigiana, Berta, Capovilla, Giovi, Gobetti, Paolo Marolo, Ugo Marolo, Nardini, Nonino, Pilzer, Giovanni Poli, Jacopo Poli (named Grappa Distiller 2004 by Wine Spectator ) and Pojer & Sandri.

Designation in other countries

Pomace brandies in other countries are called Bagaceira (Portugal), Marc (France), Orujo (Spain), Törkölypálinka (Hungary), Tresterbrand (German-speaking countries), Tsipouro or Tsikoudia (Greece) and Zivania (Cyprus).

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

Picture left: By Pvt pauline - Own work, CC BY-SA 3.0, Link
Image on the right: By Pvt pauline - Own work, CC BY-SA 3.0, Link

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