🥃 Grappa della Valle d'Aosta

Grappa della Valle d'Aosta (Grappa de la Vallée d'Aoste) is an EU geographical indication for grappa from the autonomous Aosta Valley region. It is made from pomace of grapes grown and processed in the region, distilled only in batch stills and sold at a strength of at least 38% vol. The name was registered by Regulation (EU) 2023/452.

The raw material is limited to grape varieties permitted for cultivation in the Aosta Valley. Up to 25 kg of natural wine lees per 100 kg may be added to the pomace, but alcohol from lees must not exceed 35% of the alcohol in the finished drink. Distillation takes place in the region, below 86% vol., by steam or with water in the still (bain-marie); continuous columns are not allowed. The technical file explains that high-altitude vineyards build up aromatic compounds, the harsh winter preserves the pomace, and winemakers and distillers are close together, so fresh raw material is distilled.

By tradition, honey, aromatic plants and fruits are permitted, from a list of 19 species: liquorice, rue, juniper, walnut, three kinds of wormwood (génépi), raspberry, bilberry, elder, rose hip, Swiss stone pine, thyme and others. Their names must appear on the label. Sugar, honey included, is limited to 20 g/l, and caramel is allowed only after 12 months of ageing.

The name may be written in Italian, French or both, as the languages have equal status in the region. "Vecchia" or "invecchiata" means at least 12 months in wood under tax supervision, "riserva" or "stravecchia" at least 18. The technical file dates the first mention of grappa in the valley to 1843.

Why this matters to you. This name guarantees local grapes and small-batch pot distillation, not merely "grappa from the Alps". The label may show a grape variety (other varieties up to 15% by weight) or one of the 7 sub-zones of the "Valle d'Aosta" DOC wine. The WHO reminds us that there is no safe level of alcohol consumption.