What is grappa?
"Grappa" is the name given by Italian law to the distilled spirit obtained
through the distillation of the pomace or "marc" (French) of pressed grapes (skins, seeds,
small quantity of pulp, must and wine). Good quality pomace comes from softly pressed grapes.
Mono-variety soft-pressed grapes are the
basic raw material used by the good "grappaioli", or grappa producers.
MAROLO only distills the
pomace of quality grapes grown in vineyards recognized for their prestigious locations.
The pomace, at the moment of distillation,
should be between 4-5% alcohol (8-10 Proof) for red grapes, and 2-4% (4-8 Proof) for white grapes.
This alcohol is generated by the fermentation of the pomace in contact with the must.
Depending on the type of fermentation, the alcoholic content of the pomace will vary.
There are two distillation
methods: the first, a continuous distillation
, finds its application in the
industrial production of grappa. Artisan distillers use the second, a
The most common system for discontinuous distillation of grappa is the "bain-marie"
or "double-boiler" distillation. By using a double-boiler there is a more gentle
transfer of heat to the pomace, thus ensuring purer and fresher varietal characteristics in
the resulting grappa.