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Grappa is the oldest and most traditional distillate in Northern Italy, obtained by distilling the pomace, or the leftover juice and skin of the grape following wine production. The quality of the Grappa is proportionate to the quality of the grapes from which the pomace is sourced, dictated by the following conditions:
- Acidity: higher acid-to-must ratios produce pomace that is rich with phenols and other aromatic characteristics important to the production of Grappa. Finding pomace with optimum acidity for Grappa can be difficult, as winemakers generally prefer to harvest their fruit late in the season to maximize the ripeness and maturity of their fruit for their wines. Distillers generally look for grapes harvested earlier in their growing cycle, when higher acid levels will be present in the fruit, which ultimately helps to produce a more aromatic distillate.
- Climate: grapes sourced from cooler climates have higher acidity than grapes from warm weather climates. For this reason, grape varieties from the northern portion of Italy (Friuli, Piedmont, etc.) are generally superior to those from the south for the production of Grappa. Despite this generalization, microclimates around the world can produce grapes with excellent acidity, despite the region’s warmer temperatures.
- Yield Size: vineyards in which yields are reduced (through canopy management and tighter vine concentration) produce fruit with more concentrated flavors and aromas. This concentration of flavor and aroma carries through to the left over pomace, which in the end results in a higher quality Grappa.
Once the wine is drawn off of the grapes, the fresh pomace is immediately taken to the distillery where the stalks are removed. The remains are then loaded into tanks where yeast and selected enzymes carry out the process of fermentation at a controlled temperature. Immediate distillation ensures a Grappa of absolute quality, retaining the characteristic aromas and tastes of the original grape while avoiding the formation of methyl alcohol and demethylization caused by secondary fermentation.
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