The end rape Distillate obtained was supposedly produced in Italy according to an improbable hypothesis as early as the 5th century. However, it is documented that production and export to many countries took place in the 15th century. So the grappa counts alongside Armagnac and cognac to the oldest distillates. During the First World War (1914-1918) the Grappa In Italy was given to the soldiers to strengthen their fighting morale and after the loss-making Isonzo battles to an almost heroically transfigured national drink. At the instigation of the Italian state in 1989 in a EU Regulation stipulated that the term "Grappa" may only be used for pomace spirits produced in Italy. Finally, in 2002 this was also allowed to the Italian speaking areas of Switzerland. Various producers circumvent this by using fancy names such as Grapillon Grapin, Grappina, Grappinot, Grappo and Grappolo.
The name is derived from "Grappolo" (grape). It is particularly common in northern Italy in the regions Friuli-Venezia Giulia. Piedmont. Tuscany. Trentino and Veneto, but also in Sicily manufactured. It must be direct distillation of the marc. It is therefore not permitted (as is usual with many other pomace brandies) to obtain a base wine by leaching out the pressed grape skins and then to distill it. The complex production requires special distillation apparatus. Different types of white wine and / or red wine can be used. The most important and most suitable because of their aromatic properties Brachetto del Piemonte. Chardonnay. Gewurztraminer, Moscato ( Muscat Blanc ) Müller-Thurgau. Nebbiolo. Riesling. Pinot Noir and Sauvignon Blanc, Mostly you mix the pomace of different varieties, but there are also single varieties where the variety on label appearing.
The best qualities are obtained from the pomace of red wine grapes, but mostly white wine grapes are used. Barrels made from different types of wood such as cherry, oak or chestnut can determine the color and taste / smell. But there are also colorless distillates that mature in steel tanks or glass containers. A grappa must be stored for at least six months after being distilled before being bottled. Grappa that has been stored airtight for at least six months in wooden barrels and then for another six months may bear the additional names Invecchiata, Stravecchia or Riserva. There are also herbs and fruits flavored Versions, among other things anise Gentian honey coffee, Caraway, almonds, cloves, oranges, peppermint and juniper are used.
Before bottling, the grappa is brought to drinking strength with demineralized water. The prescribed minimum alcohol content is 37.5% vol, but most have between 40 and 50% vol. The distillate is characterized by a very low sugar content of 2%. Well-known producers are Astigiana, Berta, Capovilla, Giovi, Gobetti, Paolo Marolo, Ugo Marolo, Nardini, Nonino, Pilzer, Giovanni Poli, Jacopo Poli (vom Wine Spectator voted Grappabrenner 2004) and Pojer & Sandri.
The French counterpart is the Marc, see other names under rape, Complete lists of the numerous cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are included winemaking contain. There is extensive wine law information under the keyword wine law,