Description
The Grappa di Barolo Geographical Indication is reserved exclusively for grape marc spirits obtained from the direct distillation of raw materials deriving from the vinification of grapes destined to produce Barolo PDO wine (in accordance with the wine’s product specification), and processed in establishments situated in the Piedmont region.
Production Area
The production area of Grappa di Barolo GI is within the entire territory of the Piedmont region.
Production Method
Grappa di Barolo GI obtained from the distillation of very well-preserved raw materials, either directly with water vapour or after water has been added to the alembic still. The fermented grape marc derives from the vinification of grapes destined to produce Barolo PDO wine. The use of natural liquid wine lees destined for the production of Barolo PDO is permitted up to a maximum of 25 kg per 100 kg of grape marc. The quantity of alcohol derived from the lees can be no higher than 35% of the total quantity of alcohol in the finished product. The natural liquid wine lees destined for the production of Barolo PDO can be used in the following ways: by adding them to the grape marc before distillation; by removing the alcohol from both the grape marc and lees at the same time and then distilling the mixture of the two phlegms, or alcohol vapours; by removing the alcohol from the grape marc and lees separately and then immediately distilling the mixture of the two phlegms. These operations must take place in the same distillery the grappa is produced in. The distillation of the fermented or semi-fermented grape marc, whether batch or continuous, must be carried out at less than 86% ABV. The obtained product can only be redistilled within this limit. The following ingredients can be added during the production process of Grappa di Barolo GI: – sugars, up to a maximum of 20 g per litre, expressed in invert sugar; – caramel, only for grappas that have been aged for at least 12 months, according to current European and national regulations. Grappa di Barolo GI can be aged in aged in wooden barrels, vats or other wooden recipients. The terms Vecchia or Invecchiata can be used in the presentation and promotion of grappas which have been aged in unvarnished, uncoated wooden barrels, vats or other wooden recipients for a minimum of 12 months, subjected to rigorous controls, in establishments situated within the Piedmont region. The terms Riserva or Stravecchia can only be used for grappas aged at least 18 months.
Additional specifications
The Grappa di Barolo Geographical Indication may be completed with a reference to the distillation method used, either continuous or batch, and the type of alembic still. The bain-marie alembic still can be referred to as the “bagnomaria Piemontese”. The use of the DOC and DOCG symbols or lettering, in either abbreviated or full form, is not permitted.
Product Characteristics
Grappa di Barolo GI is obtained through the distillation of fermented grape marc, either directly with water vapour or after water has been added to the alembic still. The grape marc derives from the vinification of grapes destined to produce Barolo PDO wine, in accordance with the wine’s product specification (Presidential Decree of 23 April 1966). In particular, the grapes – which are vinified in accordance with specific processing regulations – come from vineyards made up of the Nebbiolo grape variety, situated in the specified production area and grown according to the area’s traditional cultivation methods, which give both the grapes and the wine their specific characteristics. Grappa di Barolo GI can be aged in unvarnished, uncoated wooden recipients; it is not aromatised and production methods involving the addition of aromatic plants or fruit, or parts of them, is not permitted. Grappa di Barolo GI can only be released for consumption with a minimum alcohol content of 40% ABV.
Link with the territory
There are many 19th-century documents recounting how much the Count of Cavour Camillo Benso liked the grape marc spirit obtained from the grapes in his vineyards. Then, as now, the Nebbiolo grape variety was widespread throughout Piedmont. In the following century, the superior quality of the Nebbiolo grapes grown in a particular area near the city of Alba was recognized, and consequently, the grappa produced with the marc of those grapes also became famous. In 1966, Barolo wine was officially registered as a DOCG - Controlled & Guaranteed Designation of Origin, and at the same time the grappa obtained from the grape marc also started to be valorised, being sold as “Grappa di Barolo” even before legislation provided for the use of the designation, and it soon became well-known and appreciated as a Piedmont product par excellence throughout the world, alongside Barolo wine. With EEC Regulation No. 1576/89, Grappa di Barolo GI was registered for the first in Annex II of the European Geographical Designations for spirits.
Legislative information
The Grappa di Barolo Geographical Indication is registered in Annex III of Regulation (EC) No. 110/2008 on the definition, description, presentation, labelling and protection of Geographical Indications of spirit drinks and repealing Council Regulation (EEC) No. 1576/89 (published in the OJEU L. 39 of 13.02.2008), as modified by EC Reg. 1067/2016 and Reg. 674/2019. Notwithstanding the entry into force of the new EU Reg. 787/2019, which repeals Reg. 110/2008 and – as far as GIs are concerned – has been applied since 8 June 2019, Annex III will continue to apply until the creation of the GI Register referred to in art. 33 of the new regulation. Generally, article 24, paragraph 1 of Regulation 787/2019 states that for every single Geographical Indication a technical file containing the requirements set out in the same article must be presented to the European Commission. The technical file for Grappa di Barolo GI is contained in the decree issued by the Ministry of Agricultural, Food and Forestry Policies on 27 May 2016, published in the Italian Official Journal no. 136 of 13.06.2016.
