Grappa

Grappa is the true embodiment of Italian temperament in alcoholic degrees. It is a unique distillate made from the marc, the solid residual part of wine grape pressing. It is a 100% Italian product. Approximately 40 million bottles of grappa are produced each year in Italy and sold in all countries of the world.
The quality of a grappa strongly depends on the quality of the marc it is made from as well as the variety of the grapes. The marc must be healthy, fresh and sufficiently moist. The process of grappa production involves fermentation and distillation of the marc, rectification and reduction of the alcohol content of the liquid. After obtaining the desired alcohol content, the grappa undergoes a filtration process that causes the distillate to become more crystalline. At the beginning, all grappas look the same: they are colourless and transparent. To give the grappa a golden colour and further thickness, it is aged in barrels of all types of wood and sizes for at least a year.
Ageing in wood brings about a profound change in the grappa's colour and organoleptic appearance. The product reveals itself to the eye with an amber colour and becomes more pleasant and fragrant. The palate has a lingering, smooth taste with aromas of honey, dried fruit and vanilla.
On the other hand, as far as barricaded grappas are concerned, the product must be aged in barrels known as 'barriques', 225-litre barrels made of a variable quality of wood. The barrique has a very important effect on the distillate; barricaded grappa, which takes tannins, aromas and flavours from the wood in large quantities, oxidises more and this means that it becomes more mature. Barricaded grappa is not simply fruity, but often complex, pleasantly robust, where the fruit matures and leaves room for tertiary aromas.

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