grappa

Grappa is an Italian spirit distilled from the grape pomace, the solid remains—skins, seeds, and stems—left after pressing grapes for wine. It is a grape-based brandy produced by fermenting the pomace and then distilling it, typically in copper pot stills. The resulting distillate is usually high in alcohol, commonly in the 35 to 60 percent ABV range.

Styles of grappa vary by aging. Grappa giovane or bianca is unaged and typically clear and very aromatic. Grappa affinata or invecchiata has spent time in wooden barrels, which imparts color, as well as vanilla, spice, and toasted notes. Some labels denote longer aging with terms such as riserva. Flavor profiles are influenced by the grape varieties used, including Moscato, Malvasia, Trebbiano, Nebbiolo, and others; unaged versions tend to be more floral and fruity, while aged expressions develop richer, wood-derived character.

Geographically, grappa is associated with northern Italy, with strong production in Veneto, Piedmont, Trentino-Alto Adige, and Friuli-Venezia Giulia. Although not a single global designation, many grappas carry regional or quality labels and are marketed under terms such as giovane, affinata, or riserva, reflecting aging and production methods. Grappa can be enjoyed neat as a digestif, at room temperature or slightly chilled, and is also used in cocktails or to flavor desserts and coffee.

As a byproduct of winemaking, grappa represents a traditional method of valorizing grape pomace, contributing to regional culinary and beverage traditions across Italy.