Grappa is the true embodiment of Italian temperament in alcoholic degrees. It is a unique distillate in the world, obtained from the marc, the solid residual part of the wine grape pressing. It is a 100% Italian product. Every year in Italy are produced about 40 million bottles of grappa, which are sold in all countries of the world.
The quality of a grappa strongly depends on the quality of the pomace used to make it as well as the variety of grapes. Pomace must be healthy, fresh and pretty humid. The process of grappa production includes the fermentation and distillation of pomace, rectification and reduction of the alcohol by volume of the liquid. After having obtained the desired alcohol by volume, grappa undergoes a filtration process which makes the distillate more crystalline. At the beginning all grappas have the same aspect: they are colorless and transparent. In order to give grappa a golden color and further thickness, it is aged in casks of any kind of wood and size for at least one year.
Aging in wood involves a deep change of the grappa both in the chromatic aspect and in the organoleptic aspect. The product shows to the eye an amber color and becomes more pleasing and aromatic. To the palate it has a persistent and smooth taste with aromas of honey, dried fruit and vanilla.
As for barrique grappas, the product must be aged in casks called "barrique", casks having a volume of 225 liters and made of a variable quality of wood. Barrique has a very important effect on the distillate, barricaded grappa which takes tannins, aromas and flavors from wood in great quantities, oxidizes more and this means it becomes more mature. Barricaded grappa is not a simply fruity grappa, it is often complex, pleasingly robust, where the fruit matures and leaves space to tertiary aromas.

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