How is grappa made?
The process of making grappa is distinguished from other spirits by the use of the solid parts of the grapes. After fermentation, the grape marc is distilled in copper pot stills or in more modern continuous stills. The choice of grapes plays an important role - grape varieties such as Nebbiolo, Moscato, Barbera or Prosecco produce grappas with a different flavour profile.
After distillation, the grappa can remain clear(Giovane, or young) or be matured in wooden casks, giving it an amber colour and a more delicate flavour(Affinata in legno, Riserva or Stravecchia).
Types and flavours of grappas
Grappa comes in many varieties:
- Giovane (young) - without maturation, sharp and intense.
- Affinata in legno - short-aged, milder and slightly rounded.
- Riserva / Stravecchia - at least 18 months in barrel, with rich notes of vanilla, caramel and spices.
- Aromatizzata - flavoured with herbs, fruit or honey (e.g. with hazelnuts or blueberries).
- Monovitigno - made from a single grape variety, which enhances its specific character.
Where is the best grappa made?
The traditional production regions are Piedmont, Veneto, Trentino-Alto Adige and Friuli Venezia Giulia. The most famous brands are Nardini, Nonino, Poli, Berta and Marolo.
How to drink grappa?
Grappa is most often served at room temperature in special tulip glasses that concentrate the aroma. Young grappas are sharper and are suitable as a digestif after a meal, while mature versions can be enjoyed similarly to cognac. It is sometimes added to espresso, creating the traditional 'caffè corretto'.
