Collection: Grappa

Grappa, distilled from what is left after the wine is pressed.

What that means. The skins, seeds and stems — the pomace — still hold sugar and aroma, and grappa is made by distilling them rather than the juice. It began as a way to waste nothing and is now made single-variety and barrel-aged. Young grappa is clear and fiery; aged versions turn amber and soften. Served cold after a meal in Italy, and it holds up to strong food.

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