🥃 Grappa siciliana

Grappa siciliana (Grappa di Sicilia) is an EU geographical indication for grappa made from pomace of grapes grown and processed in Sicily. It is also distilled and bottled in Sicily. The technical file ties the grappa to the whole island, the Aeolian, Aegadian and Pelagie archipelagos, Ustica and Pantelleria. EU protection dates from 13 February 2008.

The chemical limits here are narrower than the general ones: 2-butanol up to 50 mg per 100 ml of pure alcohol, ethyl acetate up to 200, acetaldehyde up to 150, acidity up to 50 for young grappa and up to 100 for aged, and copper up to 2 mg/l. The file sets no separate higher minimum strength. Sugar is limited to 20 g/l, and caramel is allowed only after 12 months of ageing.

The technical file describes a mineral taste with citrus notes, orange and lemon, sometimes prickly pear, cinnamon and citrus blossom. Plants and fruits are permitted by tradition, but must be named on the label. The grappa must be bottled in Sicily: according to the file, transport over long distances by road or sea could upset the balance of aroma.

Already in the 1960s several distilleries were working on the island, one of them since 1870. Distillation was encouraged by the mandatory distillation of lees and must, in force since the 1970s, and by demand for grape spirits for fortified wines. Production grew from 30,000 l in the 1980s to about 600,000 l a year in the first decade of the 21st century.

Why this matters to you. The name guarantees Sicilian grapes and bottling on the island. "Vecchia" means at least 12 months in wood in Sicily, "riserva" 18. A variety may be stated if other varieties make up no more than 15% by weight. The WHO reminds us that there is no safe level of alcohol consumption.