Italy par excellence
Grappa, the grappa or in Italian grappa derives from the word "grappolo", which means grape. This grappa is made from alcoholic and fermented grape marc, which is a by-product of wine production. Grappa must have an alcohol content of at least 37.5% and a maximum of 70%.
The history of grappa
The first crusades not only brought with them much suffering, but also the distillation technique with which grappa was later distilled. The need makes inventive and so since the Middle Ages grappa has been produced from residual products of wine making (grape marc, grape marc). Northern Italy is named as the region of origin and production is still only reserved for certain countries, such as Italy and Italian Switzerland. Around the 15th century, a grappa market had already established itself far beyond the Italian borders. The strict rules of origin allowed, among others, farmers to distil grappa for their own use. One or the other farmer probably exaggerated, which damaged the reputation of grappa - at that time also called peasant schnapps - noticeably.
Traditional production methods were further developed and grappa quality profited from them. A more careful selection of the pomace resulted in grappa becoming clearer and higher quality in taste - something that grappa connoisseurs today particularly appreciate.
*regular prices = former selling prices