Grappa

Explore la bellezza of Italy.

Did you know that grappa has been around since the middle ages? The liqueur is traditionally enjoyed as an after-dinner drink especially during the fall and winter months. Originally known as a poor man’s drink, today grappa is enjoyed by all.

The name grappa comes from the Latin grappapolis, which means a bunch of grapes. Grappa is made by distilling the pomace (a blend of grape seeds, skins and stems) leftover from the wine fermentation which makes grappa naturally sustainable.

Grappa is a protected name under European law. In order to be called “grappa” it must be produced in Italy and made entirely from pomace following a specific distillation method.

Grappa is classified based on type of grape, age and aroma.

Giovane (Young) grappa is bottled after a short rest in steel tanks.

Invecchiata (Aged) grappa matures in oak barrels for 12 to 18 months, taking on a light golden colour and a more rounded character with hints of spices and vanilla.

Barricata (Barricaded) grappa is aged for 12 months, at least 6 months in small casks named Barrique. The grappa is tannic with a deep golden colour and rich flavours of tobacco, butter and cream.

Stravecchia or Riserva (Very Old) grappa is aged in oak barrels for more than 18 months. It takes on a golden amber colour and intense flavors of spices and vanilla.

Grappa should be served either at room temperature or slightly chilled in a shot or nosing glass as noted above, as an after-dinner liqueur. In Italy, you will also see people pair grappa with an espresso.

And to that we say, “Cin Cin!”