🥃 Grappa piemontese

Grappa piemontese (Grappa del Piemonte) is an EU geographical indication for grappa made from pomace of grape varieties permitted in Piedmont. It is distilled and bottled at businesses in the region and sold at a strength of at least 40% vol. It entered the Community list of geographical names in 1989, with protection from 12 June 1989.

The technical file permits only four traditional plants, rue, tansy, chamomile and wormwood; the name is then supplemented with the words "aromatizzata con..." or "alla...". Sugar is limited to 20 g/l, and caramel is allowed only after 12 months of ageing. A variety may be stated if it provides at least 85% of the weight of the raw material. The word "Barolo" is prohibited: it belongs to the separate GI "Grappa di Barolo".

According to the technical file, pomace of Moscato, Malvasia, Brachetto or Arneis gives a soft, aromatic grappa, while Barbera and Nebbiolo give a more powerful one suited to long ageing. Stills have changed from direct fire to boilers, the Piedmontese water bath, probably the most common today, and continuous columns. The label may state the method of distillation, and a water-bath still may be called "Bagnomaria Piemontese".

Spirits appear in the customs tariffs of Piedmontese towns from the mid-15th century. In 1583 Charles Emmanuel I of Savoy granted a privilege for a particular method of distillation, and in 1739 a guild of producers and distillers was founded in Turin. The drink was once called "branda". The applicant for the GI is the Istituto Grappa Piemonte in Asti.

Why this matters to you. The name guarantees Piedmontese varieties and distillation and bottling in the region, while "vecchia" means at least 12 months in wood and "riserva" 18. The type of cask may be stated only if the grappa spent half of the minimum period in it. The WHO reminds us that there is no safe level of alcohol consumption.