Pomace, the grape skins, pulp seeds, and stems left behind from the making of wine, are the essential elements Grappa is made from. The pomace is pressed again, then the juice fermented and distilled into a spirit that at its best is the aromatic, transparent soul of the grape. The nature of the grape is important, Grappas are not blended as are cognacs and armagnacs.

Grappa is powerful and strong, and often direct and evocative, where the taste of the grappa takes precedence over the aroma.

Appropriate to drink ath the end of a meal either on its own or as an Italian often does "Caffe Corretto” an espresso with Grappa.

<<Back