🥃 Grappa

Grappa is the Italian spirit distilled from grape pomace, the skins and seeds left over once the juice has been pressed. It is not made from wine or whole grapes, which is what sets it apart from brandy. 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. (75 proof in US terms).

In EU law grappa falls under category 6 of Regulation 2019/787, “grape marc spirit”. Each distillation must stay below 86% vol., and the first one is carried out together with the pomace itself. Added alcohol of any origin is prohibited, methanol may not exceed 1000 g per hectolitre of pure alcohol, and other volatile substances must total 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; continuous and batch stills are both allowed. Liquid wine lees may be added, up to 25 kg per 100 kg of pomace, but the alcohol coming from the lees may not exceed 35% of the total, and everything must happen in the same distillery. The quantities of pomace, lees and distillate handled each day go into stamped registers. Ministerial Decree No 5396 of 27 November 2008 sets stricter requirements for the pomace than the EU rules do.

After distillation the grappa is brought down to strength with water inside the production area, then chilled and filtered to remove fusel oils. Up to 20 g/l of sugar may be added. Flavouring is permitted only with herbs or fruit, by traditional methods, and they must then be named on the label; other flavourings and ingredients are prohibited. The finished spirit is clear and bright: colourless, tinted by herbs or fruit, or amber after time in wood.

Ageing takes place 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 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.

A grape variety may be named on the label 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 give 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 to the place by a long tradition of distilling fresh fermented pomace at low strength, which preserves 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 another country may not be called grappa. WHO reminds us that no level of alcohol consumption is safe.