Nebbiolo grappa is a type of distillate made from the prized pomace of Nebbiolo grapes, traditionally grown in the Piedmont region of Italy.
These grapes are typically harvested in the last weeks of October.
Grappa is one of the most beloved digestifs among Italians, produced and distilled entirely and exclusively in Italy. It should not be confused with other types of must or wine distillates, such as eau-de-vie or brandy.
The distillation process uses traditional methods, such as continuous copper stills powered by steam. This method is the most commonly employed to produce high-quality grappa, as it helps preserve and emphasize the aromas derived from the essential oils of the grape seeds.
For a high-quality grappa, it is essential to separate the grape seeds before distillation, as these are responsible for fermentation.
To create a premium grappa, utmost care must be taken at every stage of production. Each step should be meticulously chosen to ensure the best final distillate.
For Nebbiolo grappa, the steps almost always follow an age-old tradition, resulting in a product that is both consistent and distinctive.
Once aged, it boasts a clear, brilliant amber-yellow color, reminiscent of the orange hues of Nebbiolo grapes typical of Piedmont.
The intense aromas evoke notes of vanilla, balsamic herbs, peat, and leather, with toasted and spicy undertones derived from aging in oak barrels.
The fragrance is fruity with subtle floral hints.
Indeed, the distillate matures in oak barrels, imparting smoothness, richness, and toasted characteristics that are hallmarks of the wood.
Nebbiolo grappa is best served in a tulip-shaped glass at a temperature between 10°C and 12°C (50°F and 54°F) and should be stored in a cool, dry place.
This distillate pairs well with coffee, chocolate, and dried fruits, giving it a distinct and recognizable character.
Its alcohol content is 42% by volume.
To learn more about Nebbiolo grappa or our diverse range of grappas, don’t hesitate to contact us—we’ll be delighted to assist you!