Pomace brandy distilled from spent winemaking grape skins, seeds, and stems. 40–50% ABV digestivo.
Northern Italy from at least the 1400s — first written reference 1451 in the will of notary Enrico of Cividale del Friuli. 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 months in steel; 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 · 60 min active · 279660 min 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.
- 4259200 min
Rest in stainless or wood 6+ months; dilute to 40–50% ABV; bottle.
