grapa

Grapa is a term most commonly associated with grappa, an Italian grape pomace brandy. Grappa is produced by distilling the fermented leftovers of winemaking—skins, seeds, and stems known as pomace—rather than fresh juice. The distillation concentrates the flavors and alcohol of the grape material, yielding a clear spirit that typically ranges around 40% alcohol by volume, though strength varies by producer.

Production and varieties: Grappa can be made from a single grape variety or a blend, and it is frequently produced in pot stills, though some producers use continuous stills to create lighter styles. It can be unaged, known as grappa bianca, or aged in wood, which imparts color and flavors such as vanilla, spice, and oak. Some labels indicate extended aging with terms like invecchiata, stravecchia, or riserva, signaling increasingly mature notes.

Flavor profile and uses: Unaged grappa often presents bright, fruity, and floral notes derived from the grape varieties used. Aged versions tend to be smoother and more complex, with woody, nutty, or resinous undertones. Grappa is typically enjoyed as an after-dinner digestivo in small portions. It can be served at room temperature or slightly chilled, and is sometimes warmed to release aromas. It is also used in cocktails and in dessert preparations to add grape-derived character.

Regional and cultural context: Grappa has a strong tradition in northern Italy, with production concentrated in regions such as Veneto, Piedmont, Trentino-Alto Adige, and Friuli-Venezia Giulia. While grape pomace brandies exist in other countries, grappa remains the best-known Italian expression of this category.