The grappa (legal registered name to define the marcs spirit produced in Italy)
derives from the distillation of marcs after the racking, fermented marcs or semi-virgin
marcs, which fermented after the separation for the must. Grappe of high quality
require that, before the distillation, the grapestones (the stalks are usually eliminated
in the cellar which has produced the wine) are separated.
It is so unusual that a distillery leaves the stalks with the marcs.
Please do not confuse the grappa, which is a marcs distillate with the grape brandy,
which is a must distillate. In the same way, the grappa is not a wine distillate
(like Brandy, Cognac and Armagnac). So the marcs distillate, the grape must distillate
and the wine distillate are three different spirits.
The grappa types are classified according to the ageing and/or the processes after
the distillation:
Young (not aged);
Aromatic (from aromatic grapes like Moscato and aromatic Traminer);
Aged (minimum 12 months in wood, under government controls) ;
Riserva Aged or Stra-aged (minimum 18 months in wood, under government
controls);
Flavoured (with the addition of natural flavourings like herbs, roots
and fruits).
Obviously the classifications can coexist, for example a grappa can be young and
aromatic.
There is a further way to classify the grappe, based on how the marcs are distilled
and theirs varieties:
single-variety grappa (if the grappa is produced with a single variety
marcs);
mixed grappa (if the grappa is produced with different varieties
of marcs).
It is important to serve the grappa at room temperature to bring out the aromas
and the taste.
It is the result of the marcs distillation with traditional method, in a bain-marie.
The marcs derived from the pressing of local Dolcetto and Moscato grapes.
The Furmentin® grappa is very particular, from the marcs of the same vine, cultivated
just in a limited area of our valley.