Grappa Flashcards
Definition of Grappa
- a pomace brandy or “Marc Brandy” exclusively from Italy
Pomace
The skin and pulp of sound, ripe grapes, citrus or other fruit after the withdrawal of juice or wine therefrom
Origin
Comes from the Italian word “graspo” referring to the stem of the grape
Grappa Requirements
Not less than 37.5%ABV and 40%ABV for grappa with geographical indications with majority of distilleries in Veneto
Raw Material
Vinaccia: (Marc)
Fermented- has a phonic content because it was fermented with grape must
Partially Fermented- nearly always from white grapes, not fully fermented with the grape must of the wine
Six Regions for Artisanal Production
- Peidmont
- Lombardy
- Veneto
- Trentino
- Upper Adige - South Tyrol
- Friuli Venezia Guilia
Distillation
-Discontinuous Cycle Stills,
Artisan, flowing steam pot stills, double boiler “Bain Marie” stills, direct fire stills
-Continuous Cycle Stills,
Industrial Production
Distillation Operation
- Pots are filled with fermented Marc, then heated
- the Marc is rectified to remove head and tails
- distillate obtained is between 65 and 85%ABV
- alcohol content is reduced by adding water between 37.5% to 60%ABV
Styles
-Giovane(Young): remains in stainless steel until bottling
-Aromatica(Aromatic): made from aromatic grapes
-Affinata(Refined): aged less than 12 months in wooden barrels
-Invecchiata or Vecchia(Aged or Old): bottled after aging for 12 to 18 months in wooden barrels
-Stravecchia or Riserva(Very Old or Reserve): aged for more than 18 months
-Single Variety: from the marc of one variety of grape
-Polivitigno(Poly-variety): cuvée of single grape varieties belonging to the same family but different clone, provenance, ripening period, harvest times and vintification method
Aromatizzata(Flavoured): natural substance was placed in infusion after the distillation
