Grappa starts as waste: the skins, pips and stems left in the press once the grapes have given up their juice for wine. Distilled while still fresh, that leftover pomace becomes one of Italy's most distinctive spirits, closer in spirit to the vineyard than to the barrel.
From pomace to spirit
The pomace is steamed rather than boiled directly, which draws out alcohol and aromatics without scorching the solids. Grappa is a protected geographical indication under EU spirits law: the pomace must be Italian, and distilling and bottling must happen in Italy too. Producers using a single grape variety's pomace, rather than a mixed batch, can label the result monovitigno, and these carry the clearest varietal character, floral and grapey with Moscato, firmer and more tannic with Nebbiolo.
Grappa, marc and brandy
France makes the same idea under the name marc, generally with looser rules on quality. Brandy is a different animal altogether: distilled from finished wine itself, not the skins left behind, so its character comes from the wine and the oak rather than from skin contact. Grappa keeps the grape's raw aromatics; brandy trades them for barrel spice, closer in style to a matured whisky.
Where it comes from
Piedmont, Veneto, Trentino-Alto Adige and Friuli are the heartlands, and pomace from serious wine regions tends to make serious grappa. Nebbiolo pomace from Barolo or Barbaresco produces some of the most sought-after bottlings, carrying real structure alongside the usual clarity.
FAQ
Is grappa the same as Italian brandy?
No. Brandy is distilled from wine; grappa is distilled from the leftover skins, pips and stems. The two taste distinctly different as a result.
What does monovitigno mean?
A grappa made from a single grape variety's pomace rather than a mixed batch, which keeps that variety's aromatics intact.
How should I drink it?
Chilled, in a small glass, typically after a meal. It also turns up in a caffè corretto, added to a short black coffee.