What is
grappa?
According to European Union regulation 1576/89 and DRP Italiano
297/97, grappa is substantially qualified as:
1. An "aquavite" obtained from the direct
distillation of grape dregs (skins and grapes after separation from
the entirely or partially fermented must), together with a likely
share of wine deposits.
2. The primary materials used must be derived from
grapes produced and made into wine in Italy in conformity with the
specific enforceable provisions set forth. In addition, production
must occur in plants whose bases are located within the Italian
territory.
The
consequences are two:
1. Grappa is "acquavite" obtained through the
distillation of must that enters the still as solid primary material.
This is a fundamental presumption because to distill a "vinello" (obtained
by leaching the dregs rather than distilling them), reduces the risk
of poor production and is far more economical. This method, however,
does not lead to the obtaining of a distillate that is marked with
aromatic fullness. In contrast, direct distillation permits the
obtaining of an optimum aromatic result through the use of the skins
and other substances with high aromatic value. In Italy, distillation
has always occurred using solid dregs, and throughout the centuries,
the difficult technology that typifies the basis for grappa, has been
developed and refined.
2. Grappa must be produced in Italy in order to
safeguard its particular characteristics - primarily its aromatic
qualities, derived from years of experience passed down from
generation to generation of master distillers. During the course of
the years, more recent generations have learned to adapt and modify
their stills modulating their use, relative to the characteristics of
each dreg variety and to the specific characteristics of the grappa
they wish to obtain. Therefore, each grappa produced can be considered
a unique and unrepeatable work of art.
Dregs
Through the pressing of grapes, both a liquid (must) and solids (dregs)
are produced. The dregs are made up of skins, seeds (if not separated)
and stems. Dregs are referred to as being sweet (also virgin) when
able sugars are present to cause fermentation whereas they are
referred to as fermented when sugars have already undergone complete
conversion into alcohol. In the first case, dregs are obtained from
grapes used in the making of white wine - they must complete the
alcoholic fermentation process before being destined for distillation.
Distillation
Dregs contain a consistent number of volatile components. The most
important from a quantitative point of view, are water and alcohol.
Substantially, distillation is a physiochemical process that through
heating, permits the evaporation of these substances, separating them
and salvaging them in liquid form by means of condensation produced as
the result temperature reduction. |
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