Grappa, the brandy symbol of Made in Italy

History

Grappa was born in the context of Italian peasant traditions as distillate of pomace, that is, the skins of the grape berries once separated from the must or wine. The first documented evidence of pomace distillation in Italy dates back to the  15th century, when the physician from Padua Michele Savonarola (1384 – 1462) dedicated the treatise ‘De Conficienda Aqua Vitae’ to it.

The practice of pomace distillation developed with the establishment of viticulture in  Northern Italy, assuming specific artisanal characteristics in the different regions: from Trentino-Alto Adige to Veneto and Friuli-Venezia Giulia, up to Piedmont. In the  18th century, grappa becomes a popular consumer product among Venetian and Friulian peasants, who used mobile stills ('grapperie') to distill the pomace remaining from the harvest (Consorzio Tutela Grappa Veneta, 2024).

Over the centuries, grappa has evolved from a solution to enhance winemaking by-products – in a country that since 2007 has been the  world's largest wine producer, with an estimated 47.3 million hectoliters in 2025 (OIV, 2025) – to a product with a recognized identity and a defined organoleptic profile, to the point of being included among the most distinctive Italian spirits internationally.

Production areas and sustainability

The main areas of grappa production in Italy are concentrated in Veneto, the Trentino-Alto Adige, the Friuli-Venezia Giulia and the Piedmont, with significant contributions also from Lombardy and some regions of Central-Southern Italy. Grappa is an expression of the  terroir not only due to the origin of the pomace but also because of the traditional distillation techniques which can vary from area to area.

Grappa production is an emblem of circular economy, precisely because it is born from the enhancement of a by-product of viticulture. The distillation residues are in turn reused for the production of  organic fertilizers and biogas, with a drastic reduction of the environmental impact of the entire wine supply chain (Assodistil, 2025).

Grappa, exclusive denomination for the 'Made in Italy' distillate

The recognition of the denomination ‘grappa’ as a denomination reserved for pomace distillates produced in Italy was introduced at the community level by Regulation (EEC) No 1576/89, which limited its use exclusively to products obtained on Italian territory. The formal protection of ‘Grappa’ as Geographical Indication (GI) of the European Union was subsequently consolidated and regulated by Regulation (EC) No 110/2008, later replaced by Regulation (EU) 2019/787, which defines its requirements, scope of protection and conditions of use.

The ‘Geographical Indications’ recognized by the European legislator for Italian and regional grape marc spirit are therefore:

• Grappa;

• Grappa di Barolo;

• Piedmont Grappa/Grappa of
  Piedmont;

• Lombard Grappa/Grappa of Lombardy;

• Trentino Grappa/Grappa of
  Trentino;

• Friuli Grappa/Grappa of Friuli;

• Veneto Grappa/Grappa of Veneto;

• South Tyrolean grappa/grappa of Alto
  Adige;

• Sicilian Grappa/Grappa of Sicily.

Regulatory requirements

Regulation (EU) 2019/787 of the Parliament and of the Council, known as ‘Spirits Regulation’, regulates the production and marketing of spirit beverages in the European Union. This regulation precisely defines the technical requirements for grappa (in Annex I, category 6), establishing that:

• grappa is obtained exclusively from fermented and distilled pomace directly by steam or after the addition of water. Each distillation must be carried out at less than 86% vol and the first distillation must be carried out in the presence of pomace;

• the addition of is allowed wine lees in an amount not exceeding 25 kg per 100 kg of pomace used. The amount of alcohol from the lees must not exceed 35%;

• the  alcohol by volume of the spirit beverage placed on the market cannot be less than  37.5% vol. Some regional grappa specifications with Geographical Indication instead provide for an alcohol by volume content of not less than 40%;

• the addition of alcohol, diluted or undiluted, even if of agricultural origin, is prohibited;

• it may contain added caramel only to adjust the color;

• it can be sweetened to round off the final flavor. However, the final product may not contain more than 20 grams of sweetening products per liter, expressed as invert sugar.

Ingredients and production process

Grappa is a distillate produced exclusively from  fresh pomace o fermented from grapes used for wine production. The pomace is subjected to  distillation continuous or discontinuous  in stills of various types, mainly steam or water bath, traditionally in  copper for its catalytic properties that promote the removal of undesired sulfur compounds.

The production process is divided into the following steps:

• selection of the pomace. The pomace must be fresh, healthy and free from mold, stored under optimal conditions to preserve aromatic precursors. It should be noted that less than one third of the pomace is used for the production of grappa, while the rest is used to produce ethyl alcohol. The selection of the best pomace thus has a decisive impact on the final quality of grappa;

• distillation. The temperature is carefully controlled (usually between 75-85°C) to separate the  aromatic components and alcoholic. Distillers select the initial fractions (‘heads’), central (‘heart’) and final (‘tails’), discarding heads and tails that contain higher alcohols, aldehydes and unwanted compounds;

• dilution and refinement. The distillate is brought to the desired alcohol strength by adding  demineralized water and can be rested in stainless steel or wooden containers.

Organoleptic characteristics and aging

The organoleptic profiles of grappa can vary significantly depending on the  grapes from which the pomace derives, on the  distillation method, the period and methods of any aging.

Grappas from  single grape variety (Moscato, Gewürztraminer, Prosecco, Nebbiolo) express distinctive aromatic notes: from floral and fruity scents (e.g. peach, apricot, rose) to more intense and spicy nuances (e.g. black pepper, licorice, tobacco). Grappas  aged in wood instead gain complexity with notes of vanilla, caramel, roasted almond and sweet spices.

the  aging period or the age may be cited on labels and advertising provided that they refer to the youngest of the alcoholic components of the drink, understood as the production batch, and that all aging operations of the spirit drink have taken place under the fiscal control of a Member State (Regulation (EU) 2019/787, Article 13.6).

Types of grappa

Grappa comes in various variants, which can be classified according to the organoleptic profiles and production requirements defined in the specifications of regional grappas with geographical indication (GI):

• young grappa or ‘white’, not aged or lightly matured, crystalline, with a fresh and intense aromatic profile that faithfully reflects the varietal characteristics;

• refined grappa, with short maturation in stainless steel containers or wooden vessels for limited periods (3-6 months) that confer roundness without masking the varietal notes;

• aged or barrel-aged grappa, matured in wooden barrels (oak, cherry, ash, acacia) for at least 12 months, as prescribed by some regional IG grappa regulations, with aromatic complexity derived from the wood notes;

• old or reserve grappa, aged for at least 18 months, as prescribed by some regional IG grappa regulations, characterized by amber color and complex bouquet;

• flavored grappa with added natural flavors or flavoring substances, respecting traditional production methods.

Nutritional characteristics and responsible drinking

According to CREA food composition tables (2025), 100 g of grappa provide on average 242 kcal, whose value derives almost exclusively from ethyl alcohol. The distillate contains no fats, proteins, or available carbohydrates.

Its consumption, like that of any alcoholic beverage, must comply with the principles of  responsible drinking. National and European institutions promote awareness campaigns on the risks associated with alcohol abuse, which can cause physical and mental health damage, addiction, and social problems.

Moderation, product knowledge, and valuing quality over quantity are the pillars of a balanced approach to alcoholic beverage consumption.

GIFT support for international buyers

The team of  GIFT (Great Italian Food Trade) has established expertise in facilitating trade relations between  international buyers and reliable suppliers of grappa and spirits Made in Italy. Thanks to deep knowledge of the market, regulations, and quality characteristics of Italian distillates and liquors, GIFT supports  global buyers in selecting reliable producers, understanding organoleptic profiles, verifying regulatory compliance, and navigating export dynamics, fostering stable and transparent partnerships.

Dario Dongo

References

• AssoDistil. (2025). The distillation sector: an example of circular economy. https://assodistil.it/economia-circolare/

• National Grappa Consortium. (2025). https://www.consorziograppa.it

• CREA – Council for Agricultural Research and Analysis of Agricultural Economics. (2025). Alcoholic beverage, Grappa [Food composition tables].  https://www.alimentinutrizione.it/tabelle-nutrizionali/408100

• International Organisation of Vine and Wine (OIV). (2025, November 12). The OIV publishes the first estimates of the world wine production for 2025 [Press release]. https://www.oiv.int/sites/default/files/2025-11/IT_L_OIV_pubblica_le_prime_stime_sulla_produzione_mondiale_di_vino_per_il_2025.pdf

• Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008. Current consolidated version: 13/05/2024 http://data.europa.eu/eli/reg/2019/787/2024-05-13