The history of Grappa can be traced through the development of the distilling process down the centuries. Its making has traditionally been viewed as somewhat magical and veiled in mystery .
A very humble product, "Grappa" was not referred to as such until the end of the 19th century, the word deriving from the Piedmontese term "rapa", or the Lombard "grapa", i.e. marc (the skins and pips that remain after pressing grapes). Grappa is made by distilling grape marc, first by heating so that any remaining liquid contained in it will evaporate. The vapour is then cooled so that it condenses. Every substance has a different boiling temperature. This makes it possible to select the condensed liquid with the characteristics desired.
The flavour of Grappa, like that of most wines, depends on the type and quality of the grape that has been used, as well as the specifics of the distillation process. Our Grappas are made from a single-grape (monovitigno) variety where at least 85% of the marc utilised comes from just one kind of grape. This, we believe, gives it a unique flavour and taste. This can be verified by rubbing a small amount of the Grappa onto the back of your hand and “nosing” the pleasant aroma, the symbol of a good quality Grappa. It is generally acknowledged that Grappa was created in the Northern Italian town of Bassano del Grappa and is primarily served as a digestive or as an after dinner drink. Adding a measure of it to your expresso coffee creates what the Italians call a "caffé corretto".
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