Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60% ABV. The flavour of grappa depends on the type and quality of the grapes used, as well as the specifics of the distillation process.

Grappa is made by distilling the skins, pulp, seeds, and stems left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers.


Grappa was originally a poor man’s drink made from distilled grape pomace.

It is not exactly when grappa was first produced but it is believed that the distillation of wine was brought to Italy by the Moors of Sicily during the Middle Ages. Becoming increasingly popular during the late Middle Ages, the taste of this distilled grape liquor was still rather harsh. However, the evolution of distillation technology and methods from the 17th century onwards resulted in the much smoother tasting grappa that we know today.

Modern improvements to the grappa distillation process occurred relatively recently, around the late 1970s in Northern Italy. These include bain-marie or steam distillation, use of varietal grapes and aging in casks of varying wood types to improve flavour.



Grappa is a brandy made from distilled grape pomace, the leftover solid remains of grapes after they have been pressed for winemaking, such as skins, pulp, seeds and stems.

The pomace is heated with steam, starting the distillation process and bringing out the aromas of the grapes. A key characteristic of a good Grappa is that it should capture the essence of the grape variety used to make it.

First the head of the distillate, containing substances that would give the grappa an unpleasant taste and toxic methanol, is discarded.

The fatty and oily substances of the tail are also discarded.

This leaves the head, which is the best part of the grappa distillate, rich in ethyl alcohol and aromatics. It is then transferred to vats to rest and marry for around 6 months.

Unaged grappa will then have water added to reduce the alcohol concentration to around 40% – 50% ABV before bottling.

Aged grappa is matured in wooden casks for at least 18 months before being bottled.


Grappa di Barolo
Grappa Piemontese / Grappa del Piemonte
Grappa Trentina / Grappa del Trentino
Grappa Friulana / Grappa del Friuli
Grappa Veneta / Grappa del Veneto
Sudtiroler Grappa / Grappa dell’Alto Adige
Grappa Siciliana / Grappa di Sicilia
Grappa di Marsala



Grappa must be produced in Italy, the Italian part of Switzerland or in San Marino.

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