Grappa is a husk spirit which derives its name from Graspa, an Italian term used to describe the fermented grape skins (husks or pomace) left over after the wine making process. Through an artisanal bain-marie double-distillation, within 48 hours after the grapes have been pressed, only 30 litres of Grappa are delicately extracted from a half ton of husks with very concentrated aromas that define the spirit’s distinct flavour and capture the essence of the cultivar. No traditional Italian meal is complete without a Grappa. Sipped slowly, slightly chilled or at room temperature, or added into an espresso as a caffe’ corretto, Grappa is often considered the ultimate digestive.
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