Grappa: Italy’s Pomace Spirit, Varieties and How to Drink It

Grappa is a pomace spirit — made from the grape skins, seeds and stems left after pressing for wine. It is the traditional digestivo of northern Italy, produced in virtually every wine region from the Veneto to Friuli, Piedmont and Trentino-Alto Adige, and has been taxed and licensed since at least the end of the 15th century. The name Grappa is legally protected and may only be used for spirits originating in Italy and San Marino.

How Grappa is Made

Fresh pomace (still moist from pressing) is loaded directly into a still and distilled immediately after fermentation. Two methods are used: older direct-fire stills, which heat the pomace directly and produce a more robust, sometimes rustic spirit; and steam-heated stills, which surround the pomace with steam and give more precise temperature control, producing a cleaner distillate. The clear liquid that results has an alcohol content of 37–60%, depending on the producer and style. Italian regulations require a minimum of 40% ABV for commercial Grappa.

Varieties and Producers

The most significant development in modern Grappa has been the shift from mixed-pomace production (whatever grapes happened to be available) to monovitigno — single-variety Grappa made from the pomace of one grape. Grappa di Moscato, Grappa di Nebbiolo, Grappa di Amarone and Grappa di Barolo each carry the specific aromatic character of their source grape. Riserva Grappa is aged in small barrels of oak, chestnut or cherry wood, changing colour from clear to amber and developing vanilla, spice and tobacco notes.

Two producers define the premium end of the market. Nardini, based in Bassano del Grappa — the town from which some believe the spirit takes its name — has been distilling since 1779 and remains a benchmark for traditional style. Nonino in Friuli pioneered the monovitigno category in the 1970s and produces some of the most refined single-variety Grappas available, including a celebrated aged range.

How to Drink Grappa

Grappa is served after a meal in a small tulip-shaped glass that concentrates the aroma. Young, clear Grappa is served slightly chilled (9–13°C); aged Riserva Grappa at room temperature (around 17°C). The classic Italian combination is a small glass of Grappa alongside an espresso, or poured directly into the last inch of espresso remaining in the cup — the caffè corretto. The ritual is practical: the Grappa dissolves any remaining coffee residue and the warmth of the cup helps release its aroma.

A newer tradition, worth trying: serve chilled Grappa alongside frozen grapes and a few squares of dark chocolate — the cold and the tannin of the chocolate contrast well with the spirit’s warmth. In Emilia-Romagna the regional digestivi — Nocino from Modena and Bargnolino from Parma — are covered in the Emilia-Romagna food guide.