Grappa from Italian distilleries

Grappa is more than just an Italian spirit – it's a piece of Italian culture and tradition, cherished for centuries. The production of grappa begins with pomace, the leftover grape pulp after winemaking. This residue is far too valuable to simply discard. Instead, it is carefully distilled to create a clear and intense spirit called grappa.

The taste of grappa is as diverse as its production. The aging process plays a crucial role: depending on the type of wooden barrel used – be it cherry, oak, or chestnut – the grappa develops different nuances, from sweet to dry. A mature grappa may even bear the designation "Riserva," indicating its exceptional maturity and quality. The grape variety and growing region also leave their mark on the flavor, as with a Grappa di Amarone or Grappa di Prosecco. This diversity highlights the quality differences that exist in grappa and makes each bottle a special treat.

The history of grappa stretches far back, possibly to the fifth century, and its development is closely linked to the history of Italy. Once known as "poor people's schnapps," grappa has, over the centuries, earned its place as a refined spirit among gourmets. Today, grappa is recognized worldwide as a special Italian delicacy, enjoyed with care and respect.

If you want to experience grappa in all its glory, there are a few things to keep in mind. Younger grappas should be served at around 10°C, older ones at 16 to 18°C. The right glass—a cognac glass for aged grappas and a tulip-shaped glass for younger ones—enhances the aroma and flavor. In Italy, grappa is often enjoyed as a digestif after a good meal or as an accompaniment to espresso, known as caffè corretto. But grappa also demonstrates its versatility as an ingredient in cocktails or in Italian cuisine, for example, in desserts or meat dishes.

Immerse yourself in the world of grappa and discover the rich history, aromas, and artistry that go into every bottle.