Grappa production

HISTORY OF GRAPPA

Grappa originated from the studies of the Salerno School, which around the year 1000 codified the rules of alcohol concentration through distillation and prescribed its use for various human ailments, thus guaranteeing the everlasting success of spirits. Grape pomace, a poor (containing two-thirds less alcohol than wine) but widespread alcoholic raw material, was immediately considered, and its aqua-vitae was already mentioned in 1400. However, the oldest evidence of the study of pomace distillation dates back to 1600 and is thanks to the Jesuits, particularly Brescian Francesco Terzi Lana. Until the beginning of the 19th century, there was no clear technological distinction between alcoholic spirits; then, Italian grappa followed its own path, leading to the creation of a spirit with unique and unrepeatable characteristics.

A unique spirit
Grappa is a spirit distilled from pomace (i.e., grape skins separated from the must or wine), along with a possible aliquot part of wine lees. The raw materials must be obtained from grapes grown and vinified in Italy, distilled in facilities located within the national territory, and must meet specific characteristics set by current regulations.
Grappa is unique because it is the only distillate made from a solid raw material that must be placed directly into the still. It is also the product of a specific geographical area and a technology developed over centuries. These three features give it absolute distinctiveness.

100% Made in Italy

Grappa is exclusively Italian by tradition, culture, and law. European Union Regulation No. 110/2008 implemented the internal values of the product by recognizing it as a geographical indication and reserving the name 'grappa' solely for Italian brandy. The Italian Republic, by Decree No. 297/97, defined the rules of production and labeling in detail, which were later updated in Decree Mipaaf No. 747/2016, representing the production specification for GI Grappa.
But who invented grappa? One nation: Italy! Grappa, as a brandy, was conceived as part of the studies of the Salerno school, which codified the principles of distillation for medical use around the year 1000, ensuring spirits' eternal success. Pomace, a poor yet abundant raw material with far less alcohol content compared to wine, was immediately considered, with mentions of its brandy dating back to 1400. The first concrete study of pomace distillation, however, comes from the Jesuits in the 1600s, notably Francesco Terzi Lana of Brescia. Until the early 19th century, there was no technological distinction between spirits, but Italy forged its own path, creating a unique and distinct product.

GRAPPA DEL TRENTINO

Roots as old as time. A humble beginning, a journey toward success, and then perfection. This is the story of Grappa Trentino, once a product considered poor due to its production from waste elements, now a symbol of Trentino and a beloved elixir among connoisseurs. Distillation—known as "lambicar" in dialect—is a true art rooted in family traditions passed down through generations. Historical records trace the beginnings of pomace distillation, the raw material from which it all begins. Documents found over the centuries confirm the existence of "master distillers" as early as the first half of the 19th century, a clear sign of Trentino distillates' presence at the Habsburg court tables. Over a journey of more than 200 years, 30 distilleries have emerged in Trentino: artisans who safeguard the secrets of distillation and, thanks to careful selection of the highest quality fresh pomace, supply 8% of the entire annual grappa production.

Unique aroma and delicacy, elegance, and refinement: Grappa del Trentino is a versatile product and a true reflection of its territory. To celebrate its excellence, the Istituto Tutela Grappa del Trentino was founded in the 1960s. The idea of five founders (Bertagnolli, Pisoni, Sebastiani, Segnana, and Bassetti) was to create a protection body that would enhance production using only Trentino pomace and certify it with the Trident mark, clearly visible on every bottle. Strict guidelines and rigorous controls have made the institute what it is today: an undeniable guarantee of quality, supported by partnerships with external entities such as the Fondazione Mach - Istituto Agrario di San Michele all'Adige, which conducts important chemical analyses, and a specialized commission of the Trentino Chamber of Commerce responsible for organoleptic evaluations. Choosing grappa certified by the Istituto Tutela Grappa del Trentino means choosing authenticity—a product that has become a symbol of excellence like no other.