Grappa, the Italian distillate par excellence.
Grappa is a spirit distilled from marc obtained by the grape skins, whose alcoholic contents can’t be lower than 37,5% even if generally it’s between 40% and 60%.
It’s traditionally produced in the mountains of Northern Italy, in particular in Veneto, Friuli Venezia Giulia, Piedmont, Lombardy and Trentino Alto Adige regions.
The tool used for the steam distillation of grapes is the still, and the first distillery adopting this system was, in 1779, the Distilleria Nardini in Bassano del Grappa. Distilleria Nardini can be proud of the fact that the first Italian grappa was produced by them.
Depending on the process adopted after the distillation, grappa can be unaged, flavoured, aged, extra old and spicy. It can be oaky if aged in 225 l. barrels.
Another important factor to distinguish the several kinds of grappa is the grape varieties used for the distillation. It can be of only one grape variety or of several ones.
Until the seventies of the twentieth century the grappa was indifferently produced by any grape variety (except the grappa produced by Bocchino di Canelli Distillery using Moscato grape variety as of 1898), but then the new method adopted with only one grape variety has improved the quality of grappa, which is now an excellent distillate.
The correct glass to taste grappa is the tulipe and the balloon if it is extra old.
It can be served at 8 / 10 degree C if unaged otherwise the correct temperature is between 15 and 18 degrees C, anyhow never too cold and never on the rocks.