Description
The Grappa Geographical Indication is reserved exclusively for grape marc spirits obtained from raw materials deriving from grapes produced and vinified in Italy, and distilled and processed in establishments located in Italian territory.
Production Area
The production area of Grappa GI is within the entire territory of Italy.
Production Method
Grappa GI is obtained through the distillation of fermented or semi-fermented grape marc, either directly with water vapour or after water has been added to the alembic still. The use of natural liquid wine lees 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 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. At this point in the process the distillate has a very high alcohol concentration and is not yet ready for human consumption, and therefore must undergo the following operations: dilution, using water, to reduce the alcohol content, in order to obtain (in the production area) the final alcohol percentage needed to release the product for consumption (this is a fundamental preliminary processing stage, as it creates a new balance between the different aromatic components in the spirit, which is the basis for the following operations needed to make Grappa GI being implemented correctly); refrigeration and/or filtration, in order to insolubilize and extract unwanted phlegm oils; the addition of sugars (optional), up to a maximum of 20 g per litre, expressed as invert sugar; the addition of aromatic plants or fruit (or parts of them) where required by traditional methods; ageing (optional); the addition of caramel, only for products that have been aged; blending different batches together (optional). 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 ageing rooms , while the terms Riserva or Stravecchia can only be used for grappas aged at least 18 months. The length of the ageing period can be indicated in years and months, or just in months. It is also possible to specify the type of wooden recipient used for ageingthe product.
Additional specifications
The Grappa Geographical Indication may be completed with a reference to: – the name of a grape variety if it has been obtained through the distillation of raw materials deriving entirely, in terms of weight, from the vinification of grapes belonging to said variety (other grape varieties can make up a maximum of 15% of the weight); – the names of no more than two grape varieties if it has been obtained through the distillation of raw materials deriving entirely from the vinification of grapes belonging to said varieties (however, varieties that make up less than 15% of the weight cannot be specified); – the name of a PDO or PGI (DOC, DOCG, IGT) wine if the raw materials derive from the grapes used to produce said wine (however, the use of the PDO or PGI, or DOC, DOCG, IGT, symbols or lettering, in either abbreviated or full form, is not permitted); – the distillation method, continuous or batch, and type of alembic still used.
Product Characteristics
Grappa 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, and can be aged in unvarnished, uncoated wooden recipients. Grappa GI can only be released for consumption with a minimum alcohol content of 37.5% ABV.
Link with the territory
Due to the consolidated practice of distilling the by-products of winemaking, grappa production grew alongside the Italian winemaking tradition. The direct distillation of the grape marc – which was only invented and developed in Italian tradition – is fundamental because it gives the grappa the unique characteristics which distinguish it from other distillates. Up until the 1970s, grappa was considered a “poor man’s spirit” of low quality, whereas today Grappa GI falls into the category of high-end spirits: a complex and sophisticated product that attracts a wide variety of consumers. Grappa can be young and fresh or aged, and made either from a mixture of grape marc varieties or just one variety. Furthermore, thanks to producers making a clear-cut decision on product quality, it cannot contain flavours, with the exception of added fruit or plants, or parts of them, which must be indicated and clearly visible on the label. Grappa is a unique product because it is an expression of the Italian territory and its diversities. There is in fact a wide variety of different types and quality of grappas, all with the same “Italian spirit”.
Legislative information
The Grappa 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 GI is contained in decree no. 747 issued by the Ministry of Agricultural, Food and Forestry Policies on 28 January 2016 (published in the Italian Official Journal no. 131 of 08.02.2016) which came into force on 1 August 2016.
