Pomace brandy distilled from spent winemaking grape skins, seeds, and stems. 40–50% ABV digestivo.
Northern Italy from at least the 1400s — often cited as a 1451 will from Cividale del Friuli mentioning a still, though that document has never been located in any archive and the attribution is unverified. Originally a peasant drink to use up winery waste, it gained PGI protection 1989. Bassano del Grappa, Veneto, is the named home; Nardini distillery there has run since 1779.
Nonino in Friuli pioneered single-varietal grappa in 1973 with their Picolit cuvée — before that, all grappa was blended pomace. Their innovation pushed grappa from peasant fuel to fine spirit; bottles now hit €200+.
Clear unaged, or amber if barrel-rested. Sipped from a tulip glass at room temperature, never iced. Hot on the tongue, then grape skin and stone fruit if young, vanilla and spice if aged. Burn fades to warmth.
Pomace must be distilled wet — fermenting grape solids still hold residual sugars and aromatics. Italian law requires distillation in Italy from Italian grapes; copper alembic stills are traditional. Single-varietal grappa preserves grape character; blended grappa hides flaws.
Variations
Grappa giovane is unaged and clear; affinata rests 6–12 months in wood; invecchiata 12+ months in oak; riserva 18+ months. Friuli, Veneto, Piedmont, and Trentino each have distinct PGI styles — Piedmont's Moscato grappa is floral, Friuli's Picolit is the rarest.
On the Palate
Where Grappa sits in the Italian flavor cloud
Ingredients
Serves 1How it's made
4 steps · 1 hour active + 194 days 5 hours waiting
- 160 min
Collect vinacce — fresh grape skins, seeds, stems left from winemaking.
- 220160 min
Ferment vinacce 2 weeks if not already fermented in winemaking.
- 3300 min
Distill vinacce twice in copper alembic; collect heart cut.
Watch outDistill the pomace while it's still moist and take only the heart cut — the wet skins carry the aromatics, and dropping the harsh heads and tails is what keeps the spirit clean, not raw and stinging.
- 4259200 min
Rest in stainless or wood 6+ months; dilute to 40–50% ABV; bottle.
Watch outRest it at least half a year before bottling and taste for the rough edge to fade — fresh off the still it's sharp and hot; the rest is what rounds it into something smooth to sip.
