Criterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy. All barrique grappas are aged, but not all aged grappas are from barriques, Lev Tolstoy would have written this if his Anna Karenina were not a tale of unhappy families but of grappas that spend more than 12 months in barrels. In fact, if grappa is bottled after aging for a certain period in cask, roughly between 12 and 18 months, and is certified by Customs, then it can be referred to as vecchia or invecchiata. On the other hand, if the aging period exceeds 18 months, reaching even over 30 years for distilled spirits of particular value and unquestionable richness of aromas, then that particular grappa will be labeled as stravecchia or Riserva. In Italy, grappa is primarily served as a digestive or after-dinner drink. Its main purpose is to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected" coffee. Another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. In Veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled and drunk down in one sip. In both cases we are talking about grappas with an aromatic bouquet characterized by the best traits of the vine of origin, enriching it with tertiary aromas such as cocoa, vanilla, spices and wood. Such features are proof of the skill and art of the distiller and they depend strongly on the type of wood used and the time spent in it. But when are we talking about Grappa barrique or barricata?

Grappa is also well known in Uruguay and Argentina, [1] due to the significant Italian immigration in those countries. [2] [3] It is served as in Italy, after the main meals. In Uruguay, a local version called grappamiel has also been created, which sees honey added to the traditional grappa. It is widely served and mostly drunk in winter because it "warms" the throat. [4] History [ edit ] Retort for continuous steam distillation dating from around 1960 Let’s start by clarifying one point, so that it is crystal clear as the best young grappa: what are speaking of when we talk about barrique. Criterion 3 has two important implications. First, the distillation must occur on solids. Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. Second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol. Unlike in the similar process of making red wine, in grappa the methanol must be carefully removed during distillation. That is why there is an Italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in Italy.

Riserva Privata Barricata Details

Classifying grappa based on aroma also depends on its raw material. Moscato, Malvasia and Gewürztraminer are just a few of many naturally aromatic grapes that preserve their characteristics throughout distillation. Grappa can also be infused with flavorings like fruit, herb and licorice to achieve a different flavor profile. Distillerie Berta– Piedmont Distillery, several highly praised varieties including the excellent label Elisi The term “ barrique”, which immediately recalls important liqueurs and meditation wines such as Bourbon, Sherry, Porto and Marsala, refers to small barrels of varying sizes, ranging from 225 liters (Bordeaux barrique) to 228 liters ( Burgundian barrique). Both types are made from French oak wood that, after being split into staves, is left to mature in bad weather for a period ranging from 2 to 5 years. The staves are then assembled to obtain the characteristic barrel shape and toasted. Toasting the staves on the inside using an open flame, which can be light, medium or intense, is fundamental in the process of barrique making. This step enables a series of chemical and physical reactions that will decisively affect the organoleptic characteristics of the wine, or in our case of the grappa, which will spend the refinement period within that specific barrique.

Once associated with peasants, Grappa has drifted from its modest origins. Today, the spirit is common at Italian dinner tables of all stripes. Grappa’s evolution is a result of both tradition and reinvention, as modern distillers work to refine their products for generations to come.a b Forbes, Robert James (1970). A short history of the art of distillation: from the beginnings up to the death of Cellier Blumenthal. BRILL. pp.57, 89. ISBN 978-90-04-00617-1 . Retrieved 29 June 2010. Some of the unaged grappas made from white grapes have these really beautiful floral notes on the nose,” shares Elana Abt, head sommelier at Quality Italian in New York City. “Sometimes there’s this ever so slight glycerol effect—like a little bit of a sugar quality even though there’s not very much sugar in the spirit itself.” A small tulip-shaped glass is ideal for enjoying the aromas, filled just a quarter full. Young grappas should be slightly chilled (47-48°F) and aged grappas slightly below room temperature (61-62°F). 2. Drink Grappa in Coffee Grappa’s passage in barrique is an extremely delicate operation that shows the distiller’s ability and experience: the reduced size of the barrique and the extreme porosity of French oak allow a continuous exchange of oxygen between the distillate and the surrounding environment, triggering those oxidation reactions that can enrich or decrease the grappa’s color and flavors. Also, since grappa has a rather high alcohol percentage by volume, it will trigger the release of the wood’s noble substances such as quercina and tannins, which will greatly affect the final organoleptic profile of the product. Made from the marc of the estate’s Montefalco Sagrantino, this Grappa spends 18 months in oak. Rich, caramelised wood and dried fruit aromas are followed in the mouth by an intense, aromatic wood character with sweet notes of red fruits, raisin, grape, pear and peach skin. Long. Alc 45%