Quality you can taste

South Tyrolean Grappa

The refinement of grapes to make pomace has a long tradition in the wine-growing region of South Tyrol. In accordance with strict quality criteria, South Tyrolean Grappa has been permitted to bear the South Tyrolean seal of quality since 2005.

What are the most important quality criteria?

Regional pomace
Regional production by South Tyrolean distilleries
Additives and finishing agents are not permitted
Subject to regular checks by an independent inspection authority

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South Tyrolean Grappa in numbers

10,000

bottles of Grappa with the South Tyrolean seal of quality are produced every year by two South Tyrolean distilleries.

100

kilograms of moist, fresh pomace make 9-10 litres of Grappa.

78°

Celsius is decisive for Grappa distillers as the pure alcohol vapours, referred to as the ‘heart of the spirit’, rise at this temperature.

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How is South Tyrolean Grappa produced?

The pomace, the grape skins that have been separated from the grape must, is either already fermented (or not) depending on which wine was pressed from the grapes. Pomace from white wines and rosé still have to ferment. Then the distillation can begin. The pomace mixture is heated, alcoholic vapours rise and are discharged, then cooled and finally collected as a liquid. The process is repeated several times until a robust and aromatic Grappa results.

What is the direct distillation process?

Grappa is always the result of the direct distillation process. This means that only the pressed grapes are put into the distillation flask without adding water. This production method is complex, but guarantees highest quality Grappa.

What types of South Tyrolean Grappa are there?

CRYSTAL CLEAR OR STORED IN A WOODEN BARREL:

Grappa which is stored in steel or glass containers is usually crystal clear. However, if it is stored in a wooden barrel, it will take on a darker colour and typical wood aromas over time.

YOUNG, VECCHIA OR STRAVECCHIA:

Young Grappa is aged for at least six months in steel or glass containers. Meanwhile, Vecchia (Italian for ‘aged Grappa’) is aged for at least 12 months in wooden barrels. Finally, Stravecchia (Italian for ‘extra aged Grappa’) is aged for at least 18 months in wooden barrels.